Pumpkin Snickerdoodles

A couple of weekends ago, we made a day trip to a farm outside of Zurich that had a pumpkin festival. I read that you could also go apple picking, but the closest thing we got to finding the apple orchard was finding the apple maze. Due to our lack of speaking the language, delicious smelling food, and pure laziness, we decided to just buy apples from the farm’s market, pick out some pumpkins, and eat everything the farm had to offer.

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Earlier this month, I google translated “pumpkin” to German and found out that it is “Kürbis.” But as I was walking around the farm, I noticed that every squash is called Kürbis. They had Spaghetti-Kürbis, Butternut-Kürbis, and Eichelkürbis (acorn squash), but why wouldn’t they differentiate the most important Kürbis of all? I soon found out (from what I could tell at this farm at least) that they call them “Halloween Kürbis”.

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It was then that I realized Halloween was the missing piece from this pumpkin festival. There were no scarecrows, no hayrides, no corn on the cob, no kids dressed up in costume. Instead, there was artwork made out of colorful Kürbis, farm animals, raclette cheese, pumpkin soup warming on a fire, and yodelers. As easy as it is to think about what we are missing by being abroad, it’s much more fun to experience the differences and enjoy them for what they are. I mean, how often will I be able to enjoy a plate of amazing, melting Swiss cheese at a festival?

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I’ll catch up with you in a few years, Halloween.

In the meantime, I will continue to make everything pumpkin. Including snickerdoodles.

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They are just as easy as regular snickerdoodles.

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Mix the flour/spice mixture into the pumpkin/sugar/butter mixture.

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Roll ‘em in sugar and spice.

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And bake ‘em until they look nice.

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Pumpkin Snickerdoodles
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Dough
  1. 3 ¾ cups all purpose flour
  2. 1 ½ teaspoons baking powder
  3. ½ teaspoon salt
  4. ½ teaspoon ground cinnamon
  5. ½ teaspoon ground nutmeg
  6. 1 cup (225 grams) unsalted butter, room temperature
  7. 1 cup granulated sugar
  8. ½ cup brown sugar
  9. ¾ cup pumpkin puree
  10. 1 large egg
  11. 2 teaspoons vanilla extract
Sugar Coating
  1. ½ cup granulated sugar
  2. 1 teaspoon ground cinnamon
  3. ½ teaspoon ground ginger
  4. Dash of allspice
Instructions
  1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In a separate medium bowl, mix the butter and sugars until fluffy. Add in the egg, pumpkin puree, and vanilla and beat until well combined. Add about ¼ t0 ⅓ of the flour mixture to the bowl and mix until just incorporated. Repeat until all the flour is mixed in. Cover your dough and let it chill in the refrigerator for at least an hour.
  2. While the dough is chilling, make your sugar coating. Combine all the ingredients in a small bowl.
  3. Preheat the oven to 350 degrees Fahrenheit. Roll the dough into small balls, about the size of a golf ball. Roll the ball in the sugar coating before placing on the baking sheet. Repeat this for the rest of the dough. Bake for 10-12 minutes, or until the cookies are a nice, light brown color. Let the cookies cool on the baking sheet for about 5 minutes before serving or transferring to a wire rack.
  4. Yields about 2-3 dozen cookies.
Notes
  1. If you don’t want to eat the whole batch at once, place the dough balls in a ziploc bag and freeze for later baking! If you do this, the frozen dough will take about 5 minutes longer to bake.
Caitlin Ball https://caitlinball.com/

3 Responses

  1. your inspiring me to make cookies. I can use canned pumpkin right or do I need to get on a plane and search out a Halloween kurbis.

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