Pumpkin Snickerdoodles

I am almost out of time to post these festive fall cookies! :/ It is technically still fall until December 21st…

I made these cookies along with Vanilla Halloween Cupcakes for my kids and their friends on Halloween… yes- that was quite a while ago! I doubled the recipe below and it was perfect for a crowd, making 37 cookies.

The recipe was adapted from Sally’s Baking Addiction. I used an entire 15 ounce can of pumpkin purée for the double batch. I blotted it on (MANY MANY) paper towels prior to weighing it.

Yield: 18 cookies

For the Cookie Dough:

  • 1/2 cup (1 stick or 115g) unsalted butter, melted & slightly cooled
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86g) blotted/dried pumpkin purée (see below)
  • 1 1/2 cups (188g) all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon freshly ground cloves
  • 1/4 teaspoon ground allspice

For the Cinnamon-Sugar Coating (you will have extra):

  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon ground cinnamon
  1. Blot the pumpkin purée on paper towels, or squeeze in paper towels, changing the towels frequently, until it is quite dry. Set aside. (Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. This will help produce a less cakey cookie. Less moisture is a good thing here! Weigh (or measure 6 T) AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.)
  2. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain.
  3. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
  4. Whisk the flour, salt, baking powder, baking soda, cinnamon, and remaining spices together in a large bowl.
  5. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
  6. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is a must for this recipe. (If doubling the recipe, chill the dough for 45 minutes.)
  7. Remove dough from the refrigerator. Preheat oven to 350°F (177°C). (I set my oven to true convection.) Line two large baking sheets with parchment paper or silicone baking mats.
  8. Using a cookie scoop, ration the dough, about 1.5 Tablespoons of dough per cookie, and roll each into balls.
  9. Mix the coating ingredients together, and then roll each cookie dough ball generously in the cinnamon-sugar coating.
  10. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Using the back of a spoon or the bottom of a cup/measuring cup, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
  11. Bake for 10 minutes on convection, or up to 11–12 minutes in a standard oven, or until the edges appear set. The cookies will look very soft in the center.
  12. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out gently with the back of a spoon when you take them out of the oven.
  13. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the better they taste! The flavor gets stronger and the texture becomes chewier. (The original recipe notes that she usually lets them sit, uncovered, for several hours before serving.) Chewiness and pumpkin flavor are even stronger on day 2.
  14. Store in an airtight container at room temperature for up to 1 week.

To Make Ahead (& Freeze):

You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well up to 3 months. You can also freeze the cookie dough balls for up to 3 months before baking. It’s best to freeze them without the cinnamon-sugar coating. When you are ready to bake, remove the dough balls from the freezer, let sit for 30 minutes, preheat the oven, and then roll in the cinnamon-sugar topping.

Oatmeal Snickerdoodles

I made this twist on a classic snickerdoodle to share with friends at the beach while enjoying one of our last summer sunsets. Perfect. 🙂 The original recipe describes this version as being Early American, from Connecticut. They were thin with crisp edges and a more tender center.

The recipe was adapted from Cookies are Magic by Maida Heather. I had never baked cookies on foil which was recommended in the recipe to slow the browning process. Interesting! I modified the recipe to reduce the amount of cinnamon-sugar topping.

Yield: 50 cookies

For the Cookie Dough:

  • 2 cups sifted all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 2 sticks (8 oz) unsalted butter
  • 1 tsp pure vanilla extract
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 2 large or XL eggs
  • 1 1/2 cups old-fashioned rolled oats

For the Cinnamon Sugar Topping:

  • 1 T granulated sugar
  • 1 tsp ground cinnamon
  1. Adjust 2 racks evenly spaced in the oven. Preheat to 400 degrees.
  2. Cut aluminum foil to fit 4 rimmed cookie sheets. (I used 4 half sheet pans and 1 quarter sheet pan.)
  3. Sift the flour, then measure.
  4. Sift the baking soda, salt, and cinnamon into the measured, sifted flour. Set aside.
  5. In the bowl of a stand mixer, cream the butter, about 1 to 2 minutes.
  6. Add the vanilla and both sugars and beat well, about 2 to 3 minutes.
  7. Add the eggs one at a time and beat well.
  8. On low speed, gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until just combined.
  9. Stir in the oats.
  10. Using a cookie scoop (I used a 1 T cookie scoop), place by rounded scoops onto the prepared baking sheets, about 2-inches apart. (I placed 12 cookies per sheet on the 4 prepared sheets, and the leftovers on the quarter sheet pan.)
  11. Make the Cinnamon Sugar Topping by whisking the cinnamon and sugar together.
  12. Sprinkle the cinnamon sugar generously over the scoops of cookie batter.
  13. Bake the cookies for 9 to 12 minutes, reversing the sheets from top to bottom and back to front as necessary to ensure even browning.
  14. After removing from the oven, let cookies rest on the sheets for a few seconds until they are firm enough to transfer to wire rack to cool completely.

Pan-Banging Giant Crinkled Snickerdoodles

I first read about Sarah Kieffer’s famous pan-banging baking method when her Giant Crinkled Chocolate Chip Cookie recipe was published in The New York Times, adapted from The Vanilla Bean Baking Book. During the baking process, the sheet pan is intermittently tapped on the oven rack. The resulting cookies have a “crinkled,” rippled, crisp outer edge and soft center. I love how they look. The added bonus is that they have to be large- giant– in order for the method to be successful.

In Kieffer’s second cookbook, 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More, she has an entire chapter devoted to pan-banging cookies. I can’t believe that it has taken me this long to bake them! The original chocolate chip cookie recipe has been modified in the new book. I will have to try the chocolate chip cookie version, of course, but I loved the idea of making giant crinkled snickerdoodles.

I did find that the method was only successful with three cookies per sheet pan. It may be be because the dough is closer to the center of the pan but I’m not exactly sure. The pans with four cookies cracked on the edges and spread more than the pans with three cookies. I reduced the amount of cinnamon sugar topping in the recipe below because there was excess.

The original recipe states that it yields twelve cookies, but, after weighing the rationed dough, each batch (sadly) only yielded ten cookies. I immediately made a second batch to share after baking the first ten cookies! We loved them.

Yield: 10 giant cookies

For the Cookie Dough:

  • 284g (2 cups) all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt (I used fine sea salt)
  • 1/2 tsp cream of tartar
  • 1/4 tsp freshly grated nutmeg
  • 1 cup (2 sticks or 227g) unsalted butter, at room temperature
  • 300g (1 1/2 cups) granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract

For the Topping:

  • 25g (2 T) granulated sugar
  • 1/2 T ground cinnamon
  1. Adjust an oven rack to the middle of the oven. (The remaining oven racks should be below this middle rack to not interfere with the pan-banging.)
  2. Preheat the oven to 350 degrees F (180 C). (I did not use the convection setting.)
  3. Line 3 rimmed sheet pans with aluminum foil, dull-side up.
  4. In a small bowl, whisk together the flour, baking soda, salt, cream of tartar, and nutmeg.
  5. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute.
  6. Add the 300g (1 1/2 cups) sugar and beat on medium speed until light and fluffy, 2 to 3 minutes.
  7. Add the egg and vanilla and mix on low speed to combine.
  8. Add the flour mixture and mix on low speed until combined.
  9. In a small bowl, combine the 25g (2 T) and ground cinnamon for the topping.
  10. Form the dough in to 85 to 86g (3 oz or 1/4 cup) balls. (I initially used the combination of a large and medium cookie scoop, but found it was easier to just weigh chunks of dough.) Place all of the dough balls on a plate until all of it has been rationed.
  11. Roll each ball in the cinnamon-sugar topping.
  12. Place 3 cookies an equal distance apart on the sheet pans. (One will be leftover to bake after a sheet pan has cooled.)
  13. Bake the cookies one pan at a time.
  14. Bake until the dough balls have flattened but are puffed slightly in the center, 8 minutes.
  15. Lift one side of the sheet pan up about 4 inches (10 cm) and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. (I repeated this lifting the other side of the pan as well.)
  16. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times, every 2 minutes, to created ridges around the edge of the cookie. Bake for 14 to 15 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. (To keep track, I actually kept a paper to keep track of the timing: 8*2*2*2*1.)
  17. Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling.

Note: Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).

Snickerdoodle Crumb Bars

I am drawn to cinnamon-sugary desserts in the fall. Especially if streusel is involved. 🙂 I wanted to bake this snickerdoodle-coffee cake hybrid dessert the second I saw the recipe. I was not disappointed! These cookie bars are not only delicious, they are versatile as well. They could be served for a special breakfast, snack, or dessert.

This recipe was adapted from Martha Stewart Living. We ate them for dessert. They were extra-fabulous served with a scoop of vanilla ice cream.

For the Streusel:

  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 stick cold unsalted butter (4 tablespoons), cut into pieces

For the Topping:

  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar

For the Bars:

  • 1 1/2 sticks unsalted butter, melted and cooled, plus more for dish
  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature

  1. Make the Streusel: Whisk together flour, brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use.
  2. Make the Topping: Stir together cinnamon and granulated sugar; set aside.
  3. Make the Bars: Preheat oven to 350 degrees, preferably on convection. Butter an 8-inch or 9-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. (I used cooking oil spray.)
  4. Whisk together flour, baking soda, cream of tartar, and salt.
  5. In a separate bowl, whisk together butter, both sugars, and eggs. Add flour mixture; stir to combine.
  6. Spread half of batter into bottom of dish.
  7. Sprinkle with half of cinnamon sugar.
  8. Dollop remaining batter on top; spread evenly with an offset spatula or the back of a spoon.
  9. Sprinkle evenly with streusel, then remaining cinnamon sugar.
  10. Bake until a tester inserted in middle comes out clean, 25 to 28 minutes in a convection oven, or 30 to 35 minutes in a standard oven.
  11. Let cool completely. (In order to keep the layers intact, the cake must be completely cool before cutting it into bars.)
  12. Transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature up to 3 days.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Churro Cupcakes with Cinnamon Cream Cheese Frosting

My kids had friends over for a taco dinner the other night, and we “needed” a special dessert. These churro cupcakes were perfect for our theme!

This recipe was adapted from Lady Behind the Curtain, via Sweet Carolines Cooking. I loved the cinnamon-sugar topping underneath the cinnamon cream cheese frosting. Although we did debate whether or not these cupcakes were more “churro” or “snickerdoodle,” we all agreed they were tasty. 🙂

I’m sharing this party food at Angie’s Fiesta Friday #140 this week, co-hosted by Julie @Hostess at Heart and Linda @Fabulous Fare Sisters. Enjoy!

Yield: Makes 24 cupcakes

For the Cupcake Batter:

  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 T baking powder
  • ½ tsp coarse salt
  • 1½ T ground cinnamon
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1¾ cups granulated sugar
  • 4 large eggs, at room temperature
  • 2½ tsp vanilla extract
  • 1¼ cups milk (I used 1 percent)

For the Cinnamon-Sugar Topping:

  • 4 T unsalted butter, melted
  • ½ cup sugar
  • 1½ tsp ground cinnamon

For the Cinnamon Cream Cheese Frosting:

  • ½ cup (1 stick) unsalted butter, at room temperature
  • 8 oz. (1 brick) cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 1½ tsp ground cinnamon
  • 3 cups confectioners’ sugar
  • 1 tsp milk, if needed to thin consistency

  1. Preheat oven to 350 degrees, preferably on convection. Line 2 muffin pans with liners. Set aside.
  2. In a medium bowl, whisk together both flours, baking powder, salt and cinnamon.
  3. Using a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating until each is incorporated. Scrape down the sides of the bowl as needed. Beat in vanilla extract.
  5. Reduce speed to low, then add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.
  6. Fill each cupcake liner three-quarters full. Bake 17-20 minutes in a convection oven (longer in a standard oven), or until cupcakes bounce back at the touch of a finger and/or a toothpick inserted in the center comes out clean.
  7. Remove cupcakes from oven and place cupcakes on wire racks to cool.
  8. Meanwhile, make the cinnamon-sugar topping: Place the butter in a small bowl and microwave for 30 seconds, or until melted.
  9. In another small bowl, combine the sugar and cinnamon.
  10. When the cupcakes are completely cooled, brush melted butter on the tops and dip into the cinnamon sugar mixture, making sure to entirely coat the top of the cupcake.
  11. Make the frosting: Using a stand mixer with the paddle attachment, beat butter and cream cheese until light and fluffy, about 2-3 minutes. Add vanilla and cinnamon.
  12. Add confectioners’ sugar, one cup at a time, until incorporated and desired consistency is reached. If the frosting is too thick, add a teaspoon or so of milk to thin.
  13. Using a pastry bag with a fluted tip, frost cupcakes. Be careful not to coat the outer edge of the cupcakes so that the cinnamon sugar can shine through.
  14. Refrigerate until ready to serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Milk Bar Sugar Cookie-Cake Squares

My word. These were yummy. Easy too. We had them as part of our Memorial Day cookout along with a skillet chocolate chip cookie– and ice cream, of course! All-American, right? 😉

This recipe was adapted from Milk Bar Life by Christina Tosi, via the Washington Post. Apparently, these cookie squares are known as “The Greta” (named after Tosi’s mother) at Momofuku Milk Bar. They would be perfect with red (or even red, white, and blue!) sprinkles for the Fourth of July. I opted to top them with cinnamon sugar which is another tasty option. 🙂

Yield: 2 dozen 2-inch cookie-cakes

  • 2 sticks, 16 T, unsalted butter, at room temperature, plus more for the pan
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup canola, grapeseed, or other neutral oil
  • 1 1/2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp coarse salt
  • 1 tsp baking soda
  • 1/2 cup whole milk
  • 2 to 4 T decorative sprinkles or sparkling sugar OR 1 T granulated sugar mixed with 1 tsp ground cinnamon
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Generously grease a 9 x 13-inch deep sided baking pan with butter. Line with parchment paper- hanging over all sides of the pan. Coat the parchment paper with cooking oil spray.
  3. Combine the butter and sugar in the bowl of a stand mixer and beat on high-speed for 3 minutes, until fluffy and homogenous. Stop to scrape down the bowl.
  4. Add the eggs, oil, and vanilla extract. Beat on medium-low speed for 1 minute, or until just combined. Stop to scrape down the bowl.
  5. Add the flour, salt, and baking soda. Beat on medium-low speed until just combined, about 30 seconds, then add the milk and beat for about 30 seconds to form a soft dough.
  6. Using an offset spatula, spread the dough evenly in the pan, making sure it gets into the corners.
  7. Scatter the cinnamon-sugar or sprinkles on top generously.
  8. Bake on the center rack for 20 (if you desire a slightly under-baked in the center cookie) to 30 minutes (for a firmer cookie), or until the cookie slab has puffed, lightly browned and is firm to the touch.
  9. Cool completely in the pan.
  10. Using the parchment paper, remove cookie the cookie from the pan. Cut into 24 two-inch squares.

One Year Ago:

Two Years Ago:

Three Years Ago:

Gooey Cinnamon Squares

Wow. These super moist cookie-cake squares were good. They are snickerdoodle meets creme brûlée meets coffee cake (maybe even (our favorite) King Cake!?!). Deb Perelman of Smitten Kitchen has shown me- once again- why she is an amazing food blogger… This is her own description of this dessert:

“The base is slightly more cake than cookie, the topping is a cross between toasted marshmallow and cinnamon toast, and if you just read that and haven’t shut this book to make this happen in your kitchen immediately, I’ve failed.”

She didn’t fail to encourage me to make them- and we were very pleased with the results. 🙂 This recipe is from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman. I used coarse salt instead of table salt. Traditionally cream of tartar is used, but 2 teaspoons of baking powder could be substituted for both the cream of tartar and the baking soda. I used the traditional corn syrup but Perelman noted that honey or golden syrup would work equally well. Great!!

For the Soft Cookie Base:

  • 8 T (115 g, 1 stick) unsalted butter, at room temperature, plus more for the pan
  • 1 1/2 cups (188 g) all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp coarse salt
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg
  • 1/4 cup (60 ml) milk (I used 1 percent)

For the Gooey Layer:

  • 1/4 cup (60 ml) light corn syrup, golden syrup, or honey
  • 1/4 cup (60 ml) milk, half & half, or heavy cream
  • 1 T vanilla extract
  • 12 T (170 g, or 1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup plus 2 T (225 g) granulated sugar
  • 1/4 tsp coarse salt
  • 1 large egg
  • 1 1/4 cups (155 g) all-purpose flour

For the Topping:

  • 2 T (25 g) granulated sugar
  • 1 1/2 tsp ground cinnamon

IMG_3265

  1. Preheat the oven to 350 degrees. (I used the convection setting.)
  2. Line the bottom of a 9×13-inch cake pan with at least 2-inch sides with parchment paper and either butter the paper and sides of the pan or coat them with non-stick spray.
  3. Prepare the Soft Cookie Base: Whisk the flour, cream of tartar, baking soda, and salt in a medium bowl.
  4. In the bowl of an electric mixer, beat the 8 T butter with sugar until light and fluffy, about 3 minutes.
  5. Add the egg and the milk, and beat until combined, scraping down the bowl and then beating for 10 seconds more.
  6. Beat in the dry ingredients until just combined.
  7. Dollop cookie base over the bottom of the prepared pan and spread it into an even layer with a butter knife or offset spatula. Set pan aside.
  8. Prepare the Gooey Layer: Whisk liquid sweetener, milk, and vanilla together in a small bowl and set aside.
  9. In the bowl of an electric mixer, cream the butter, sugar, and salt until light and fluffy, about 3 minutes.
  10. Beat in the egg, scrape down sides of the bowl, and mix 10 seconds more.
  11. Add 1/3 of the flour and mix, then 1/2 of the vanilla mixture and mix. Repeat again, twice, until all of the flour has been mixed until just combined.
  12. Dollop over the cookie base and spread carefully with an offset spatula or butter knife.
  13. Make the Topping: Mix the sugar and cinnamon in a tiny dish and sprinkle it over the entire gooey layer. It will be thick but will come out of the oven almost like a creme brûlée lid, i.e. awesomely.
  14. To Bake & Serve: Bake for 25 to 30 minutes until the cookies have bronzed on top. The gooey layer will rise and fall in the oven but will still be a bit liquidy under the cinnamon crust when the squares are done.
  15. Let cool completely on a rack, then cut into 1-inch squares.

Note: The squares keep at room temperature in an airtight container for at least a week.

One Year Ago:

Two Years Ago:

If you like this you may also like:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,413 other subscribers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Ravneet Gill's Perfect Chocolate Chip Cookies
One-Pot Turkey Chili with Cornmeal Buttermilk Biscuits
Frosted Sugar Cookie Bars
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Chicken Stew with Biscuits
Bread Machine Brioche
Whole-Wheat Raspberry Ricotta Scones
Pullman Loaf
One-Pan Shrimp Scampi with Orzo
Frog Birthday Cake (Yellow Layer Cake with Vanilla Cream Cheese Frosting & Oreo Filling)
Foodista Food Blog of the Day Badge
%d bloggers like this: