Tuesday, October 1, 2013

Pumpkin Snickerdoodle Cookies

I love pumpkin everything. From lattes to muffins and soups, if it's pumpkin, I'm all over it. On the first day of October, I had to make my first of many pumpkin recipes. These pumpkin snickerdoodle cookies are a quick and easy October treat. You can make them in bulk, store them in the freezer, and have cookies for weeks. 


3 3/4 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 sticks of room temp butter
1 1/4 cup sugar
1 cup pumpkin puree
1 egg
1 tablespoon vanilla extract

1/2 cup sugar
1 teaspoon cinnamon

1. In a bowl, combine flour, salt, cinnamon, nutmeg, and baking powder. 
2. In another bowl, whisk together butter and sugars until completely combined. Then add pumpkin on medium speed until just combined.
3. Add egg and vanilla. Whisk until just combined. 
4. Lastly, add dry ingredients and whisk until just combined. 
5. Cover dough, and refrigerate over night. 

6. Preheat oven to 375 degrees. Spray cooking sheet with nonstick spray. 
7. In a small bowl, mix together sugar and cinnamon. 
8. Roll dough in golf ball sizes and roll in sugar and cinnamon mix. 
9. Place on cookie sheet and bake for about 15 to 20 minutes.
10. Take out and let cool for 5 minutes.