Wondering what snickerdoodles? It's a German word meaning 'snail noodles'. However, in reality, it's neither snail nor noodles. German cinnamon rolls are called snickerdoodles. It's soft, tangy, and chewy. It's crackly on the outer side. It is usually coated with cinnamon sugar. It's a fun dish for all in the family. So, let's bake it!


Ingredients

● Unsalted butter- ½ cup, melted and cooled
● Sugar – ½ cup
● Brown sugar – 1/3 cup
● Pumpkin puree – ¼ cup
● Egg yolk – 1
● Vanilla extract – 1 teaspoon
● All-purpose flour – 1.5 cups
● Pumpkin pie spice – 1.5 teaspoons
● Salt – ½ teaspoon
● Baking soda – ½ teaspoon
● Cream of tartar – ½ teaspoon

Topping

● Sugar – ¼ cup
● Ground cinnamon – 2 teaspoons


Cooking method

1. Mix melted butter, brown sugar, and sugar till they are well combined. Put pumpkin and mix.
2. Add egg yolk and vanilla extract. Mix.
3. In another bowl, whisk flour, baking soda, cream of tartar, and pumpkin spice.
4. Add the dry ingredients to the butter and egg mixture.
5. Cover the dough and keep in the refrigerator for at least an hour.
6. Preheat the oven to 350 degrees F.
7. Prepare a cookie sheet by lining parchment paper.
8. Whisk sugar and ground cinnamon for the topping.
9. Take out the dough from the refrigerator. Scoop out 1.5 tablespoon-sized balls. Roll between the palms to smoothen and then roll with the cinnamon sugar mixture that you prepared.
10. Transfer the balls to the cookie sheet. Keep the balls 2'' apart so that they don't stick to each other when they rise during baking.
11. Bake the cookies for 10 to 12 minutes at 350 degrees F.
12. Keep the rest of the dough in the refrigerator. For the next batch, cool down the baking sheet before placing the dough there.
13. Take out baked cookies from the oven and allow them to cool. Then serve and enjoy!

Tips

● You can keep your cookie dough in the fridge for up to 3 days. Just make sure to cover them.
● You can also freeze them to store them for a longer period.
● Don't keep the dough in a warm place before putting them in the oven. When the dough is chilled it is easy to coat them with sugar and cinnamon. Also, cookies won't spread in the oven if they are chilled.
● If you want your cookie to be extra chewy, then dry the pumpkin puree with a paper towel. As moisture will be removed, the cookie will be chewy.
● Don't overmix the dough.
● If you don't get the pumpkin pie spice in your nearby store, you can mix cinnamon, ginger, cloves, and nutmeg powder to make it at home.
● To get a toasty flavor in your cookie you need to brown the butter. For this, you need to melt the butter in the saucepan and whisk continuously. You will notice that the butter starts to crackle and foam. Continue to whisk. When the butter starts to turn brown and give off a nutty aroma, take the saucepan out of the flame and transfer the butter to a different bowl.
● Use egg at room temperature.
● Use fresh baking soda for the cookies to bake perfectly.
● Don't skip using cream of tartar. It helps prevent sugar from crystallizing. That is, it makes the cookies soft and chewy. Cream of tartar is acidic so this is where you get the tangy flavor from.

You can put on your favorite frosting over these cookies. You can also decorate them with colorful toppings. Pumpkin snickerdoodles are sweet and tangy giving you a different feeling. You will feel the punch and get refreshed after having a couple of them.