If you haven`t been over to visit Amanda at fake Ginger you should do it now as you won`t be disappointed! I had such a hard time deciding what recipe to make as I`ve bookmarked quite a few of them but in the ended I was won over by the pumpkin.
These Pumpkin Snickerdoodle cookies are DE-LIC-IOUS.
I`m not usually a fan of a soft puffy cookie but snickerdoodles always seem to win me over. I`ve kept pretty close to the original recipe here, but I did swap out some of the flour for some locally milled whole grain flour (that way when the kids and I eat too many I can at least feel like we`ve put a little bit of something good in our tummies!) I also used pumpkin pie spice in place of the cinnamon…I was all out of just cinnamon and a touch of nutmeg never hurts! 🙂
Pumpkin Snickerdoodles recipe from Fake Ginger makes about 5 dozen
- 1 cup butter, at room temp.
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour (or substitute 1 3/4 cups whole wheat/whole grain flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar plus 1 tsp cinnamon or pumpkin pie spice for rolling cookies in
Preheat the oven to 350 degrees and line baking sheets with parchment paper.
Cream the butter with both of the sugars until really light and fluffy (about 3 minutes)
Mix in the pumpkin puree, followed by the egg and vanilla.
In another bowl, whisk together the dry ingredients and stir until well combined.
Using a teaspoon or cookie scoop, roll dough into balls and roll in cinnamon sugar mixture. Place cookies 2″ apart on the perpared baking pan and bake for 10-14 minutes depending on their size…mine took about 12 minutes. The cookies should feel fairly firm to the touch when they’re done baking.
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