These are not your grandma's snickerdoodles! Our cocktail twist on an old fashioned favorite: Drunken Pumpkin Snickerdoodles. You've seen my "Old Fashioned" Snickerdoodles from a few years ago. This time around, I used the same vintage cocktail flavors and brought them more modern and swingin' with the addition of that fall baking favorite, Pumpkin.
Jacqueline shared some snickerdoodles with me last week and I loved how her addition of applesauce made them soft and not thin and crumbly like in some snickerdoodle recipes. The apple was so subtle, but just a nice nuance. I have wanted to make a pumpkin version of my "old fashioned" snickerdoodles, so the time was right with the cooler temperatures and the age-old hankerin' for the smell of cinnamon and pumpkin in the kitchen.
These are light and fluffy and almost cakey. If you like your snickerdoodles more chewy, you can reduce the number of eggs. There are lots pumpkin snickerdoodle recipes on the Internet that have no eggs and the result is very chewy. Also, as these have less cream of tartar than more traditional snickerdoodles, they won't have that distinctive taste...Something for which I was down graded on my entry to last year's state fair. The judges just didn't get my play on words, either, noting the name "Old Fashioned" meaning my twist on cocktail meets cookie.
A combination that's sure to please both young and young at heart...The addition of the pumpkin makes them almost feel 'healthy,' while the addition of the white chocolate chips makes them a bit more elegant.
Who doesn't enjoy a good oldie but goody, right?