Ever had a Snickerdoodle before? Not me. Never even heard of them until i happened across them on the internet. Usually a cinnamon sugar delight, this pumpkin version is SO GOOD!!! You gotta try these, seriously!
Little sugar & spice dipped balls............
Flattened sugar & spice dipped balls (as recommended by the recipe girl)
Bake & VOILA! Delicious little spiced pumpkin bites ...nom...nom...nom...
Pumpkin Snickerdoodles
Recipe courtesy of Recipe GirlCOOKIES:
1 cup butter, at room temperature
1 1/2 cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 tsp pure vanilla extract
3 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
ROLLING SUGAR:
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1. In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.
3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar in a small bowl.
5. Remove cookie dough from refrigerator. Roll cookie dough into one inch balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.
6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.
I managed to make 55 little Pumpkin Snickerdoodles from this batch =)
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