Pumpkin Snickerdoodles

 Once fall hits I can't stop thinking of  everything Pumpkin. So naturally pumpkin + favorite cookie = Pumpkin Snickerdoodles!
I was expecting these to be a little orange and a little less spice but they of course were moist and super delicious! I may have to make these more often.
So go gather your usual suspects..Plus pumpkin puree and start baking!

                                                                        LOVE!

                                                                 After a day in the fridge

                                    I had the boys roll the dough then I added a bit more sprinkle!

                    I barely pressed mine down, so I ended up with balls instead of regular flat cookies. I'm ok with that though cause they are still wonderful!

This is a must try cookies, my kids even liked them. You can print cookie recipe now from here.

Pumpkin Snickerdoodles
Yield: about 3-4 dozen cookies

Cookie Ingredients:
3 ¾ Cups all-purpose flour
1 ½ tsp. Baking powder
½ tsp. Salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted, room temp butter
1 cup granulated sugar
½ cup light brown sugar
¾ cup (I used 1 cup) pumpkin puree
1 Large Egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
dash of allspice

Directions:
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In mixing bowl, beat together the butter and sugars on medium-high speed until light and fluffy. 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in all the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat Oven to 350 F. Line or spray your baking sheets. Combine the sugar and spices for the coating in a small bowl and mix to blend. Scoop the dough (about 2 ½ tbs) and roll into a ball. Place ball in coating mix and and coat dough. Repeat with the remaining dough to fill up baking sheets, spacing dough 2 inches apart. Dip the bottom of a flat, heavy bottomed glass in water, then in the sugar-spice mixture, use the bottom of the glass to flatten the dough balls slightly. Re-coat and repeat!

Bake cookies for 10-12 minutes or until baked through. Let cool.
 
xoxo
-N




Cookies originally found here