Twelve (More) Days of Christmas Cookies: Pumpkin Snickerdoodles

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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!


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Pumpkin Snickerdoodles
(adapted from dlynz)

1 cup butter, softened
2 ¼ cups sugar
3/4 cup pumpkin puree
1 large egg
2 tsp vanilla extract
3 1/2 cups flour
1 1/2 tsp baking powder
1 tsp cream of tartar
1/2 tsp salt
1/2 tsp ground cinnamon

1/2 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 1/2 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


DAY 1:
Raspberry Crumb Bars


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