Hey all! I got tired of savory recipes and thought I’d go for something sweet this time. Remember if you want something specific, just drop me a line here in the comments and I’ll go looking for it.
Pumpkin Chai Snickerdoodles
2 ¾ cups all-purpose flour
4 teaspoons ground cinnamon, divided
2 teaspoons cream of tartar
1 teaspoon baking soda
1 ¼ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cup granulated sugar, divided
½ cup canned pumpkin puree
2 teaspoons vanilla extract
1 large egg
1 teaspoon ground cardamom
1 teaspoon allspice
1 teaspoon ground ginger
1 teaspoon ground cloves
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, 3 teaspoons cinnamon, cream of tartar, baking soda, and salt.
Beat butter and 1 1/4 cups sugar with an electric mixer at medium speed, occasionally scraping down the sides of the bowl, until light and fluffy, 2-3 minutes. Add pumpkin, eggs, and vanilla; beat until pale, 4-5 minutes. Reduce mixer speed to low and gradually add flour mixture until just blended.
In a bowl, combine remaining ½ cup sugar with remaining 1 teaspoon cinnamon, cardamom, allspice, ginger, and cloves.
Scoop dough into even portions (about 2 tablespoons each) and roll each in spiced sugar mixture; arrange on parchment paper-lined baking sheets (maximum of 12 cookies per sheet). Bake at 375°, rotating baking sheets halfway through cooking, until just golden brown around the edges, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack.