I am so excited for Columbus Day weekend!! First of all, we are having absolutely gorgeous weather right now! I will say it again: Fall is Chicago’s BEST season!!
I would actually take a shorter summer in order to enjoy this crisp, cool 60 degree weather that we are having right now for a longer time span. And it goes without saying that I would gladly trade in at least a month of our nasty cold winters to savor more weeks of these cool fall days.
And my family and I always go to a beautiful apple orchard on Columbus Day. I can’t wait to sink my teeth into amazing apple cider donuts and cream cheese frosted apple slices and sip delicious apple cider on Monday. (Yes, I do enjoy all these at once…..do you think I’m overdoing it??)
And we always pick our pumpkins over this weekend too. Which, of course, has me in a pumpkin mood! So I decided that I just HAD to make some pumpkin snickerdoodles.
I LOVE snickerdoodles. And pumpkin snickerdoodles make these cookies doubly delicious!! These cookies are so light and airy, it is easy to munch on three or four without even realizing it.
But we aren’t going to stop with just making pumpkin snicker doodles. Oh no!! We are going to do something very yummy with these babies!
So go ahead and make a batch of these Pumpkin Snickerdoodles. You should get about 4 dozen or even a little more out of this recipe. And go ahead and gobble down a few.
But don’t eat them all. Because tomorrow I am going to show you a yummy treat that we will use these cookies as a base for.
I’ll see you tomorrow for our yummy fall treat!! 🙂
- 2 3/4 c. flour
- 1 c. granulated sugar
- 1/2 c. brown sugar
- 1 c. butter, softened
- 1 egg
- 3/4 c. pumpkin puree
- 2 t. cream of tartar
- 1 t. baking soda
- 1 t. vanilla
- 1/4 t. salt
- 1 1/2 t. pumpkin spice
- 1/2 c. sugar
- 2 t. pumpkin spice
- Combine all cookie ingredients in a large mixing bowl and beat at low speed, pausing to scrape down the bowl. Beat until the ingredients are well combined.
- Cover the bowl and place in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
- Combine coating ingredients in a small bowl.
- Using a small to medium cookie scoop, scoop out cookie dough and roll into a ball and dip in the sugar coating. Place 2 inches apart on a cookie sheet lined with parchment paper or a silpat and bake for about 8-9 minutes or until edges are slightly browned.
- Remove from the oven and allow to sit on the cookie sheet for a few minutes until removing them to a cooling rack.
- Makes 4 dozen cookies
Try these other fall recipes: