I did it again! I haven’t posted a new recipe in weeks! My apologies… It’s been busy and I’ve been using the free time I do have to catch up on sleep! But now I’m home for Thanksgiving break and plan to cook, bake, eat and blog the whole time!! Yippee!
First though, in case you’re still looking for an apple pie recipe for Thanksgiving tomorrow, I wanted to point you in the direction of the biggest and best apple pie I’ve ever made. Check it out!
But today, I’ve got a recipe for pumpkin snickerdoodle cookies! Are you saying to yourself, “why didn’t I ever think of that?” Yeah, I did too when I saw this recipe. I love snickerdoodles… but I never seem to make them! Well that changed when I saw this recipe!
I made these cookies for a Coop meeting and everyone loved them! They are soft, and sweet and the pumpkin gives them the perfect fall flavor. Hope you enjoy!
Pumpkin Snickerdoodles
Makes 2 dozen cookies
Recipe from Abitchinkitchen.com
Ingredients:
1 1/2 + 1/3 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 stick (8 tablespoons) unsalted butter, room temperature
1/2 cup sugar
1/4 cup brown sugar
1/2 cup canned pumpkin
1/2 large egg (whisk a full egg together and then just use half)
1 teaspoon vanilla extract
Sugar coating:
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Dash of allspice
Directions:
1. In a medium bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In a large bowl, beat the butter and both sugars until light and fluffy. Then, one at a time, beat in the pumpkin, half the egg and vanilla. Finally, add the dry ingredients, one cup at a time. Beat well but do not overmix. Cover the bowl and refrigerate for one hour.
2. Preheat oven to 350 degrees. Line baking sheet with wax paper or a silicone mat. In a small bowl, stir together the sugar coating ingredients. Scoop out dough in small balls, (little smaller than a golf ball) roll into a ball, and then roll in sugar coating. Place on baking sheet and repeat until all the dough is used. Bake for 10-12 minutes or until the centers have set. Let cool on baking sheet for five minutes and then transfer to a cooling rack to cool completely.
