Now, thanks to the internet, I am enlightened. I have a snickerdoodle-only board on Pinterest with over 30 entries--a count likely obsolete by the time this post goes live.
I've made a number of variations for my blog already: No-bake snickerdoodle cookie bites with Rolos. Philly cream cheese snickerdoodle cookies. Snickerdoodle loaf cake. Another no-bake snickerdoodle bite, using nut butter or Biscoff spread.
Today is an entirely new snickerdoodle for the list, and this one fits the fall theme.
These pumpkin snickerdoodles don't have a huge amount of pumpkin mixed in--just 3/4 cup. That's less than half a can of puree. That's all the recipe needs to add a gentle pumpkin flavor and vivid orange color. Foremost, the taste is classic snickerdoodle: cinnamon and sugar, and that signature tang of cream of tartar.
modified from Sweet Pea's Kitchen
Makes about 40 using a tablespoon scoop.
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 1/2 cups white sugar
2 sticks unsalted butter, softened
1 large egg, room temperature
3/4 cup pumpkin puree
1/4 cup white sugar
2 tablespoons ground cinnamon
1) Preheat oven to 375 degrees F. In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
2) In a separate bowl, cream the butter and 1 1/2 cups white sugar until light and fluffy. Add the egg until combined, then the pumpkin puree. Add the dry ingredients last and scrape down the bowl as needed.
3) Place the remaining 1/4 cup sugar and cinnamon in a small bowl. Using a tablespoon, form dough into a ball and roll in the sugar and cinnamon. Space out dough on cookie sheet so it has room to spread.
4) Bake for 8 to 10 minutes, until edges are set; since the cookies are tinted orange, it will be harder to judge doneness, but snickerdoodles always finish cooking outside of the oven. Cool the cookies on baking sheet about 10 to 15 minutes before moving to rack.
OM NOM NOM.