Iced Pumpkin Snickerdoodles



3 and 3/4 cup all-purpose flour

1 and 1/2 teaspoon baking powder

1/2 teaspoon sea salt (or regular salt)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup butter (room temperature) (2 sticks)

1 cup granulated sugar

1/2 cup packed brown sugar

1 cup pumpkin

1 large egg (room temperature)

2 teaspoons pure vanilla extract


For the Coating:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Dash of Allspice




In a medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg.  Whisk to blend and set aside. 


In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy (2-3 minutes).

  Blend in the pumpkin and mix well. 

 Beat in the egg and vanilla until incorporated. 

 With the mixer on low-speed add in the dry

ingredients and mix just until combined.

  Cover and chill the dough for at least one hour.

 Preheat oven to 350 F.  Line the baking sheets with silicone baking mats or on parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend. 

 Scoop the dough (about 2 and 1/2 Tablespoons) and roll into a ball.

  Coat the dough ball in the sugar and spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the cookie sheet by placing balls about 2 to 3 inches apart.  Dip the bottom of a flat heavy drinking glass with water, then dip in the sugar mixture, then press on each cookie ball to flatten slightly.

Repeat by coating the bottom of the glass as needed.

Bake cookies for 10 to 12 minutes, or until just set and baked through.  let cool on baking sheets about  minutes before transferring to a wire rack to cool completely.  Repeat with remaining dough till finished.  Cool cookies completely before drizzling icing across cookies.  (icing is optional as original recipe does not call for icing). 


Drizzle Icing


3 cups sifted confectioner sugar

1/4 cup water

1 teaspoon real vanilla


Mix all together and drizzle over cooking by using a pastry bag, or by using a zip lock bag and cutting the corner off just enough to let icing flow out of bag across cookies.  You can also use a spoon to drizzle icing across cookies.  Let dry completely before storing in an airtight container.

**If icing is too thick, simply thin by adding a little more water.  Be careful to not add more water than needed because you want the icing to have drizzle lines across the top.  If too much water is used, the icing will run together. 

Recipe is modified by me, original recipe does not have icing, this is optional.  Recipe from Annie’s Eats was slightly adapted from Recipe Girl, originally from dlyn.

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