With Halloween approaching, we’ve been thinking of all things pumpkin! It’s been hot here and we are wishing we were somewhere cooler, sipping on pumpkin lattes. Instead, we’re here sipping our cold milk and dunking our pumpkin snickerdoodles in them.
Pumpkin snickerdoodles have been on my ‘to-try’ list for a long time! Halloween seemed like the perfect time to try them. If you’re a fan of soft, chewy cookies then you’ll love this recipe!
What are Pumpkin Snickerdoodles?
Snickerdoodles are a type of sugar cookie that is rolled in cinnamon sugar. Unlike traditional sugar cookies, snickerdoodles are boo-tifully soft and chewy. The addition of cream of tartar means that the sugar doesn’t crystalise and the cookies come out soft.
In recent years the classic snickerdoodle has enjoyed a comeback with many variations. Our favourite is these Halloween pumpkin snickerdoodles.
Baking Snickerdoodles With Kids
This is a fun cookie to bake with kids! Put on your aprons, embrace the mess and have fun.
Baking cookies is my daughter’s favourite because she loves measuring, mixing and rolling by hand. As a homeschooling mom, I use baking as an opportunity for learning. We discuss the origins of the recipe, the ingredients and the mathematical concepts involved.
She has a fang-tastic time baking and is learning at the same time. It’s a win-win situation.
- ½ cup unsalted butter softened
- ½ cup sugar
- ⅓ cup brown sugar packed
- ¼ cup pumpkin puree
- 1 large egg yolk at room temperature
- 1 tsp vanilla extract
- 1 ½ cups flour
- 2 tsp cinnamon
- ½ tsp baking powder
- ½ tsp cream of tartar
- ½ tsp salt
- ¼ cup sugar
- 2 tsp cinnamon
- Cream together butter, sugar and brown sugar.
- Add pumpkin and beat some more.
- Add egg yolk and vanilla extract and beat again.
- In a separate bowl sift flour. Add cinnamon, baking powder, cream of tartar and salt.
- Slowly add dry ingredients to wet ingredients, being careful not to over mix.
- Chill your dough for 1 hour in the fridge.
- Pre-heat the oven to 180° celsius.
- Roll the dough into balls (about the size of a ping pong ball) and coat with cinnamon sugar.
- Make your balls into little "towers" so that they are nice and thick once baked.
- Bake for 10-12 minutes.
I’m sure by now you’re tired of my cheesy Halloween puns, so go eat, drink and be scary (I had to throw in one more!).