I love pumpkin. I don’t know if I love Fall because that’s when all of the pumpkin stuff comes out, or if I love pumpkin because it comes out in the Fall. I know everything is being pumpkin-ed to death, but when I saw this recipe from Recipe Girl for Pumpkin Snickerdoodles, I knew it was something I wanted to try. I made a few changes to her recipe (noted below). I think these cookies have a great flavor and a lot of potential, but I think I messed them up (see below).
1 cup butter, softened
1 cup sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
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 teaspoon ground cinnamon (increased)
1/2 teaspoon ginger (added)
1/4 teaspoon cloves (added)
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
(She had other spices that I did not add.)
1. Preheat oven to 350.
2. Cream butter, sugars, and pumpkin. Add egg and vanilla and blend well.
3. Whisk together flour, baking powder, cinnamon, salt, ginger, and cloves. Add 1/3 at a time to the first mixture blending well between additions.
4. For the rolling sugar, whisk together the sugar and cinnamon.
5. Chill dough for at least thirty minutes. Form one inch balls with the dough and roll in the rolling sugar. Place on cookie sheet and press flat with a glass dipped in the rolling sugar.
6. Bake for 10 minutes and cool on a cooling rack.
I messed up. I made my dough balls too large, and then I didn’t press them out flat enough. My cookies ended up too doughy. The flavor was great. James said he loves them, but agreed they were a little thick. I will make these again, but next time I will make them smaller and flatten them out a little more. If you try them let me know what you think.
Next is Pecan Cookies with Brown Sugar Glaze.
Be sure to check 31 Days of Cookies for all the recipes I’ll be posting this month, and if you like recipes, follow me on Pinterest or consider subscribing to my blog to be sure you don’t miss anything.