DAY 2: A classic cookie with an autumn twist. Perfect for using up that extra half-can of pumpkin from Thanksgiving pumpkin pie.
I really liked the additional spices (ginger and allspice as well as cinnamon) that the cookies are rolled in, but overall, I think that I prefer traditional Snickerdoodles. Little A, however, thought these were great!
RECIPE:
Pumpkin Snickerdoodles
1 cup butter, softened
2 ¼ cups sugar
¾ cup pumpkin puree
1 large egg
2 tsp vanilla extract
3 ½ cups flour
1 ½ tsp baking powder
1 tsp cream of tartar
½ tsp salt
½ tsp ground cinnamon
Topping:
½ cup sugar
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp allspice
In a large bowl, beat butter and sugar until fluffy; beat in pumpkin puree. Mix in egg and vanilla. Mix together flour, baking powder, cream of tartar, salt, and ½ tsp cinnamon. Gradually mix into pumpkin mixture. Chill dough for at least one hour.
Preheat oven to 350°F.
Mix topping ingredients in a small bowl. Roll dough into 1” balls. Roll the balls in the spiced sugar until well coated. Place on baking sheets. Use a glass to flatten the balls slightly.
Bake for 10-14 minutes, or until slightly firm to the touch. Let cool on baking sheets for 5 minutes; cool completely on a wire rack.
Yield: About 3 dozen
Recipe adapted from dlynz
NoEmptyChairs.me
TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
No Empty Chairs 