As good as these cookies look, I have to tell you that they can look even better. The part that you’re not seeing is the impeccably crackly turbinado sugar crust that sadly dissolved in my humid kitchen in the 24 hours between the baking session and the time I managed to get the camera out. I really wanted to bake a fresh batch to give you some more true-to-life images, but I had to tackle these, and then a gluten-free version for a potluck party, and then Halloween happened… and you guys, I’m sorry, but I just can’t handle another batch of cookies in my house right now. I promise, when the occasion strikes to bake my next batch, I’ll Instagram it for you. Deal? Surely you understand that I just had to get this online, because pumpkin season is fleeting, and I don’t want you to miss out on such a great cookie. I mean, seriously: Whole-Grain. Pumpkin. Snickerdoodles.
Simple but perfect. Bite into one ASAP!
Recipe adapted from The Kitchn.
Preheat oven to 425.
In a large bowl, cream together the butter, sugars, and pumpkin until light and fluffy (you can also use a stand mixer with the paddle attachment). Mix in the eggs, one at a time, until smooth. Mix together the dry ingredients in a medium bowl, and then add to the wet ingredients and mix until combined.
In a small bowl, mix together the turbinado sugar, cinnamon and nutmeg. Scoop rounded tablespoons of the dough, roll them to coat completely with the cinnamon mixture, and place at 2-inch intervals on a parchment-lined baking sheet. The dough is soft and sticky, so it may be easier to form the cookies with wet hands. Discard remaining coating (approximately ¼ will remain in excess). Bake the cookies for 10-12 minutes, until firm, puffed, and golden brown. Remove them to a rack to cool.
In my opinion, these cookies are best on the day of baking, but they can also be stored in an airtight container for up to three days.
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