Pumpkin Pecan Snickerdoodle Cookie

The month of November is here, and I am all about pumpkin. Pumpkin pie, pumpkin spice lattes, pumpkin muffins–you name it.  AmyBites’ Pumpkin Pecan Snickerdoodle Cookies are a nice addition to the list.  The cinnamon and nutmeg which are so common with snickerdoodles really helps to enhance the flavor of the pumpkin.   One pecan pressed neatly into the top of each cookie not only looks great, but gives a nice crunch to an otherwise soft dough. These are the perfect cookies to go hand in hand with your afternoon cup of coffee, or to whip up when you’re in need of a dessert that is festive, yet simple.

Pumpkin Pecan Snickerdoodles

Adapted from Annie’s Eats
Makes about 3 to 4 dozen cookies

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For the cookies:

  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract

For the coating:

  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice

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Topping (optional):

  • Approximately 48 pecan halves (one for each cookie)

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Directions:

In a medium bowl, combine the 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 puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.
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Preheat the oven to 350˚ F.  Toast the pecans in a dry skillet over medium-high heat until fragrant. Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Place a pecan on top of each dough ball. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to gently flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

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