Gees Louis, I’ve been a horrible blogger as of late. Pregnancy has done crazy things to my taste buds so I have really been lacking creativity. BUT, here I am again, attempting to get back on the horse.
Nothing motivates me to blog more than fall. I love ALL foods that have to do with fall. Now, I realize that as I write this, it is 90 degrees outside and there are no signs of autumn. But my motto is “cook it and they will come,” or “IT will come.” Fall is just around the corner and I can’t keep the pumpkin canned up any longer!
Pumpkin snickerdoodles are a great way to jump into fall! Easy and delicious! I was looking at Pennies on a Platter the other day and Nikki has this great recipe for these cookies. They are fluffy, moist, sweet, and have just a slight pumpkin flavor- nothing to crazy. After all, it’s not even October yet.
| Pumpkin Snickerdoodles |
- 1 cup unsalted butter, at room temperature
- 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 flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- COATING:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Dash of allspice
- In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
- In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.
- Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
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Oh my goodness, a new post on Sweet Tea & Taters! Thank goodness, I was having Jamie withdrawals!
Hope you’re feeling well and enjoying your pregnancy even if it makes you lack creativity in the kitchen. Can’t wait for your little PUMPKIN to arrive! 
Oh, and we LOOOOVVVEEE these cookies in the fall! Ben would like to have them all year round, but I have this rule that pumpkin is for fall.