Ah, Fall. October means colored leaves, brisk temperatures (at least here in the Northeast!) and Pumpkins, of course. I'm loving these pumpkin snickerdoodles - yes pumpkin! You'll love them too - trust me! Even one of my best pals who is not a pumpkin-lover thinks these are pretty tasty. It's a nice spin on a traditional cookie, and the addition of the Pumpkin Hershey's Kisses is a fun twist, too - though I will say not everyone in my house is a fan of the kisses... Olivia only eats the kiss, while Ethan only eats the cookie.
Recipe found at Baked Perfection, slightly adapted from Sweet Pea's Kitchen who was inspired by Recipe Girl, with teeny adaptations from Cook’s Illustrated
2 cups all-purpose flour
3/4 cups whole wheat flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cardamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1-1/2 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
Bag of Pumpkin Hershey's Kisses
Cinnamon Sugar Mixture
1/2 cup sugar
2 tablespoons ground cinnamon
Preheat oven to 400-degrees. Line your baking sheets with parchment paper and set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and spices, then set aside.
In another bowl, cream together the softened butter and sugar. Whisk in the egg and then the pumpkin puree. Scrape down the sides of the bowl, then combine with the dry ingredients a little at a time. When the mixture is combined, pop it into the fridge for 1 hour.
Place the remaining 1/2 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. On the top of the ball, gently press a Pumpkin Hershey's Kiss. (If you don't want to use the kisses, just skip this step and leave the cookies as little balls of dough).
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown, but the centers are still soft and puffy - about 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes. Then transfer the cookies to a wire rack using a wide spatula (metal works best!) and cool to room temperature.
PS - Don't forget to check out all the birthday fun happening around here this week!