You can do a lot with pumpkins, right?! In Germany, we almost only use them for soup or combined with other veggies roasted in the oven. Americans, on the other hand, use pumpkins for so many more recipes, I have the feeling. Pumpkin pie, pumpkin muffins, or these Pumpkin Snickerdoodles, for example – there are so many sweet recipes you can do with these big orange fellas. We have not embraced all the delicious sweet stuff you can create with pumpkins here in Germany… it’s a bummer ;P
For us Germans (not speaking for everyone though) it might take some time to get used to pumpkins in sweet desserts. I was a bit skeptical as well when I had my first piece of Pumpkin Pie many moons ago. Loved it from the first bite ;P No wonder that this type of pie is on every plate in fall and around Thanksgiving in the US. The cinnamon might also help, because it gives so many autumn vibes ;)
Anyway. This is not a pumpkin pie recipe here – I got some cookies for you today! Something you can also »enhance« with pumpkins. Of course, this type of cookie is coming from the US, where Pumpkin Snickerdoodles are welcome guests for an afternoon coffee break in fall.
Snickerdoodles are popular all over the world, I’d say. Classic Snickerdoodles are flavored with cinnamon only. My Chai Snickerdoodles have some more spices added – ginger, cardamom, and cloves. A very tasty combination. From the same family, but from a different »mother«, are my simple Snickerdoodle Blondies. If you don’t want to serve cookies, these cinnamony blondies are definitely the right choice.
Preparing these cookies here is quite easy. Simply mix everything together and shape the dough into small balls. Roll these balls in a mixture of sugar and pumpkin pie spice and then pop them in the oven. Easy-peasy. Speaking of pumpkin pie spice – a recipe for this spice mix is linked in the list of ingredients, as is a recipe for the pumpkin purée. Both are still not common to find in German supermarkets, but can be easily prepared at home.
Snickerdoodle purists will probably shake their heads when they read the recipe. Normally, those cookies are made without pumpkin or any other veggies ;P Some people will probably be able to forgive this. I don’t know whether this is also the case with another missing ingredient… ;P
A classic Snickerdoodle recipe from the US has one additional ingredient besides flour, sugar, baking powder, etc. that is not very common in Germany: cream of tartar. This powder is available in pretty much every American supermarket – her in Germany you better try your luck in a pharmacy. Yes, a pharmacy. Dunno why, but we just don’t use cream of tartar for baking in Germany. Though we have baking powder mixed with cream of tartar in supermarkets – just not the pure stuff ;P Well… since cream of tartar is hard to get here, I normally leave it out of my recipes (even though I have some at home). Doing so does not change anything in terms of flavor, but those Snickerdoodle purists might say, the optics are different because of the missing cream of tartar. No large cracks on the surface of those cookies ;P
Anyway. Apart from these Pumpkin Snickerdoodles there are, of course, many more sweet recipes with this delicious veggie. I got some simple Muffins with Pumpkin, Chocolate & Pecans here on the blog. Very tasty fellas. My simple Pumpkin Loaf Cake also has many fans, I heard ;) If you prefer pumpkin in savory dishes, you might want to try my Pumpkin Potato Goulash. The perfect dish when it’s wet and cold outside to warm you up.
INGREDIENTS / ZUTATEN
(10-11 cookies)
For the dough:
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 medium egg
1 tsp. vanilla extract
2.8 oz. (80g) pumpkin purée (see note)
1 3/4 cups (230g) all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
For the coating:
1/4 cup (50g) sugar
2 tsp. pumpkin pie spice
(10-11 Kekse)
Für den Teig:
120g weiche Butter
100g brauner Zucker
50g Zucker
1 Ei (M)
1 TL Vanille Extrakt
80g Kürbispüree (s. Hinweis)
230g Mehl (Type 405)
1 EL Kürbiskuchengewürz
1 TL Zimt
1/2 TL Backpulver
1/4 TL Salz
Zum Wälzen:
etwa 50g Zucker
2 TL Kürbiskuchengewürz
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. In a large bowl, mix the soft butter with both sugars until light and fluffy – about 2-3 minutes. Add the egg and vanilla extract and mix until well combined. Next, add the pumpkin purée and stir in. In a separate bowl mix flour, pumpkin pie spice, cinnamon, baking powder, and salt. Add the mixture to the large bowl and mix until just combined.
3. Combine the sugar and pumpkin pie spice in a small bowl. Use a large cookie scoop (about 2 tbsp.) and scoop out the dough from the bowl. Drop the dough portions into the sugar mixture and coat them completely with the spiced sugar, then place them with enough space in between on the prepared baking sheet. My baking sheets fit six cookies at a time.
4. Bake the cookies for 12-14 minutes or until set around the edges with small cracks all over. Take out of the oven and let cool for some time on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
Note: You can use pumpkin purée from the store or make your own at home – it’s very easy.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Die weiche Butter mit beiden Zuckern in einer großen Schüssel hell und luftig aufschlagen – dauert etwa 2-3 Minuten. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Das Kürbispüree dazugeben und unterrühren. Mehl, Kürbiskuchengewürz, Zimt, Backpulver und Salz in einer separaten Schüssel vermischen, dann zur großen Schüssel dazugeben und nur kurz unterrühren. Zur Seite stellen.
3. Zucker und Kürbiskuchengewürz in einer kleinen Schüssel mischen. Mit einem großen Cookie Scoop (etwa 2 EL) Teig aus der Schüssel abstechen. Die Teigportionen in der Zuckermischung wälzen, bis diese komplett damit bedeckt sind. Mit genügend Abstand zueinander auf das vorbereitete Blech setzen – bei mir passen sechs Teigportionen auf das Blech.
4. Die Cookies etwa 12-14 Minuten backen. Die Cookies sollten an den Rändern fest geworden sein und überall kleine Risse aufweisen. Aus dem Ofen holen und einige Zeit auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Den Vorgang mit dem verbliebenen Teig wiederholen.
Hinweis: Kürbispüree kann man schnell und einfach zu Hause zubereiten. Mittlerweile findet man die Zutat aber auch in einigen Supermärkten oder Drogerien.
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Here is a version of the recipe you can print easily.
Print
Easy Pumpkin Snickerdoodles
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 00:45
- Yield: 10 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
These cookies are simple and easy to prepare – we love these Pumpkin Snickerdoodles, they are the perfect sweet snack in fall! You should try!
Ingredients
For the dough:
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 medium egg
1 tsp. vanilla extract
2.8 oz. (80g) pumpkin purée (see note)
1 3/4 cups (230g) all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
For the coating:
1/4 cup (50g) sugar
2 tsp. pumpkin pie spice
Instructions
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. In a large bowl, mix the soft butter with both sugars until light and fluffy – about 2-3 minutes. Add the egg and vanilla extract and mix until well combined. Next, add the pumpkin purée and stir in. In a separate bowl mix flour, pumpkin pie spice, cinnamon, baking powder, and salt. Add the mixture to the large bowl and mix until just combined.
3. Combine the sugar and pumpkin pie spice in a small bowl. Use a large cookie scoop (about 2 tbsp.) and scoop out the dough from the bowl. Drop the dough portions into the sugar mixture and coat them completely with the spiced sugar, then place them with enough space in between on the prepared baking sheet. My baking sheets fit six cookies at a time.
4. Bake the cookies for 12-14 minutes or until set around the edges with small cracks all over. Take out of the oven and let cool for some time on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
Notes
You can use pumpkin purée from the store or make your own at home – it’s very easy.
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