My boyfriend, Dash, is a total textbook contrarian. So the other morning, as I’m whipping up these easy-as-pie cookies, he walks in and asks what I’m making.
When I tell him they’re pumpkin snickerdoodles, he cringes and says, “I hate pumpkin. And snickerdoodles.”
ANYWHO, I continue going about my business and he forgets all about the cookies. Later that night, he goes hunting for a snack and emerges from the kitchen, munching on one of these little gems.
His eyes light up, and then it hits him: turns out he likes pumpkin. AND snickerdoodles.
- 3 1/4 cups all-purpose flour
- 3 1/2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 cup unsalted butter, softened
- 1 large egg yolk
- 3/4 cup canned pumpkin puree
- 2 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- In a large mixing bowl, combine flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Set aside.
- In a standing mixer, cream together the butter, sugar and brown sugar until just combined (don’t overmix). With the mixer on low, add in the egg yolk, pumpkin puree and vanilla extract. Scrape down sides, and slowly add in the dry ingredients from the first bowl.
- Place dough in the refrigerator and chill for one hour. While dough chills, combine granulated sugar and cinnamon in a small bowl.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Roll dough into 1 tbsp balls and roll in cinnamon-sugar topping.
- Bake cookies for 12-14 minutes, remove them while they still look a teensy bit undercooked (they continue to bake even after being removed from the oven!)