Pumpkin Snickerdoodles

Here we go with another pumpkin recipe.  I like snickerdoodles, but rarely ever make them. In fact, I am not sure if I have ever made snickerdoodles.  So, true to form, I guess, when I do make them they are definitely not traditional.  Interestingly enough, as I am working to use up ingredients in preparation for the move, I almost ran out of sugar.  Wouldn't that just figure?  I thought that the addition of the pumpkin paired with the spiciness of the original cookie would be wonderful, and I was right.  The pumpkin does not overpower, but gives a different dimension to the classic flavor.  These cookies are also quite sturdy, which comes in handy when soaking them in milk for oh, about five minutes (which is about how long the cookie in the picture stayed in the milk - and didn't disintegrate).  The pictures today are starring my hungry puppies, who would much rather have held the cookie with their teeth.  This will definitely be a repeat recipe.  Original recipe found here.


Pumpkin Snickerdoodles


Cookies:
1 cup butter (2 sticks), room temperature
1 1/2 cups granulated sugar
3/4 cup pumpkin puree, canned or home made
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon


Sugar for Rolling:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice


In a large bowl, cream the butter and sugar until light and fluffy.  Add the pumpkin puree and beat well.  Beat in the egg and vanilla, scraping down the sides of the bowl.  In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.  Add the flour mixture to the creamed mixture gradually, beating until the flour is completely incorporated.  Cover the dough with plastic wrap and chill for about an hour, or until the dough is firm.


Preheat the oven to 350F, and line a baking sheet with parchment paper.  Make the sugar for rolling by combining all of the sugar ingredients in a small bowl and mixing well.  remove the cookie dough from the refrigerator, and using a cookie scoop or a spoon, scoop out balls of dough.  Use your hands to roll the dough into balls if necessary, but if using a cookie scoop you don't need to roll them with your hands.  Roll the dough balls in the sugar mixture to coat very well.  Place the cookies about 2 inches apart on the prepared baking sheet.  Using the bottom of a glass, flatten each ball.  Dip the bottom of the glass in the sugar mixture to prevent the cookies from sticking.


Bake the cookies for 10 to 12 minutes or until they are slightly firm to the touch.  Let the cookies cool on the baking sheets for about 5 minutes, then transfer to a cooling rack to cool completely.  Makes about 3 dozen cookies.


Enjoy!  -Cardamommy