Thursday, September 18, 2014

Pumpkin Snickerdoodles

Throughout the years I have searched high and low for a pumpkin snickerdoodle recipe.

And I have always come up empty.

I love pumpkin (in case you couldn't tell...), and I just knew that snickerdoodles and pumpkin would be great together!  But it looked like I would have to make up a recipe on my own if I was going to have any.

These cookies are light, soft, and chewy.  The pumpkin flavor is a nice undertone, and though they are not quite what I was hoping for, they are a wonderful accent to a hot mug of apple cider, the perfect accompaniment cookie, you could say!

Pumpkin Snickerdoodles


3 c. flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 c. butter (softened)
1 c. pumpkin
1 c. sugar
1/2 c. brown sugar
1 egg
1 tsp vanilla


1/2 c. sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice


Cream the butter, sugars, pumpkin, egg, and vanilla together.  In a separate bowl, mix the flour, baking powder, salt, and spices.  Slowly add the dry ingredients to the wet ingredients and mix thoroughly. The dough will be pretty sticky.

Chill dough at least 1 hour.  I found that the longer they chill, the better.

Preheat oven to 350.

Roll dough into 1/2 Tbs sized balls (I have a cookie scoop that works perfectly), roll in the sugar mixture, and place on a prepared cookie sheet (silpat lined or greased) about an inch apart.

Using the bottom of a glass, slightly flatten each cookie (if your dough sticks to the glass, dip the bottom of the glass in the sugar before pressing).

Bake for 8-10 minutes, and let the cookies cool on the cookie sheet.  They will be incredibly soft when they come out of the oven, so don't try to remove them for at least 10 minutes.


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