Updated: Sep 19
Experience the irresistible allure of Pumpkin Snickerdoodle Cookies featuring the star of the show: roasted candied pecans. These delectable treats embrace the warm, comforting essence of autumn with their pumpkin-infused dough and tender, lightly spiced texture. Each bite carries the satisfying crunch of candied pecans, expertly roasted to perfection. A delightful twist on a classic favorite, these cookies bring an exquisite nutty sweetness that pairs harmoniously with the rich pumpkin flavor. Elevate your cookie game with this exquisite fusion, where candied pecans take center stage, adding a delightful twist to every delightful bite.
Vibe: "Walking on Sunshine" by Katrina and the Waves. This upbeat and infectious song from the 1980s is sure to add a cheerful and energetic vibe to your Saturday morning baking session. Its catchy melody and positive lyrics are perfect for getting you in the baking spirit and making your autumn morning even more enjoyable. Happy baking! 🎶🌞🍪
Set the Scene: All you need is a blank journal or notebook, fall-colored pens or markers, a cozy blanket, and your favorite hot beverage. Begin by jotting down three things you're grateful for this fall season – it could be the crisp air, a cozy morning like this, or the promise of freshly baked cookies. Add a touch of autumn to your journal by doodling a few seasonal designs or using stickers. Write down any goals or intentions you have for the season to keep things focused. As you sip on your hot beverage, do so mindfully, savoring each sip and the comforting warmth it brings. Include some positive affirmations or inspiring quotes that resonate with you. Wrap yourself in your cozy blanket, find a comfortable spot, and spend a few moments with your journal, reflecting on your thoughts and the beauty of the season. This simple and calming activity allows you to embrace the essence of autumn while nurturing your creativity and well-being on this cozy morning, all while the delightful aroma of Pumpkin Snickerdoodle Cookies with Candied Pecans wafts through your home.
For the Candied Pecans:
1 cup raw pecan halves
1/4 cup granulated sugar
Pinch of salt
1 tablespoon water
For the Pumpkin Snickerdoodle Cookies:
2 + 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 + 1/2 cups granulated sugar
1/2 cup pumpkin puree
1 large egg
1 teaspoon pure vanilla extract
For Rolling the Cookies:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
For the Candied Pecans: Preheat your oven to 350°F (175°C).
In a saucepan, combine the sugar, water, and a pinch of salt. Heat over medium-high heat until it begins to boil.
Add the pecans to the boiling sugar mixture and stir continuously for about 2-3 minutes until the pecans are well coated and the sugar has caramelized.
Remove the pecans from the heat and spread them out on a parchment paper-lined baking sheet to cool. Once cooled, chop them coarsely.
For the Pumpkin Snickerdoodle Cookies: In a medium-sized mixing bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, nutmeg, allspice, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.
Cover the cookie dough and chill it in the refrigerator for at least 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for rolling the cookies.
Scoop out tablespoon-sized portions of the chilled cookie dough, roll them into balls, and then roll each ball in the cinnamon-sugar mixture to coat.
Place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Gently press a few pieces of the candied pecans onto the top of each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden but the centers are still soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.