Some days you just need a cookie. And when those days arrive, it can be hard to decide on what kind of cookie you’re in the mood for. But, then there are the days you know exactly what you want. I call it “cookie confidence.” 🙂
I had cookie confidence a few weeks ago when I decided to make these. When the first thoughts entered my mind about needing a cookie, I immediately opened my spreadsheet where this recipe was bookmarked and did not hesitate to get these in the oven asap.
These are much puffier and softer than my usual snickerdoodles. Don’t limit yourselves to just eating these for dessert as they are perfect with a cup of coffee in the morning. I like to think of it like eating a scone for breakfast. Nothing wrong with that!
Have you ever experienced “cookie confidence?”
For the cookies:
- 1 cup unsalted butter , at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 3/4 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the coating:
- 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Dash of allspice
In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.
Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.