Pumpkin Snickerdoodles

This time of year I love to bake. The cold weather brings out my inner baker. I love making sugar cookies while rocking out to Christmas music. My husband says I need to make more pies, so I will try one this year. The other day I got the urge to make snickerdoodles. Since joining weight watchers and much to hubbys dismay my baking has subsided. Those cookies are extremly dangerous and I can eat all of them in a sitting. As I softened the butter, got the sugar mixed in I reached for the eggs. Sadly we were all out!! Annoyed but silently grateful saving me from myself. I wouldn’t be stuffing myself full of snickerdoodles tonight. But what was I to do with this butter and sugar? I decided I’d save it and go to the store tomorrow for eggs and make something for the hubby. I do enjoy baking things I won’t eat because I get the baking out of my system without adding the extra pounds. I’m not a big pumpkin flavor fan, but I know hubby is. So I purchased some pumpkin puree and was going to make pumpkin snickerdoodles (again found the recipe on Pinterest-yes I do other things. And yes I do own cook books-several to be exact.). These were an easy cookie to make even though you chill the dough for an hour-which I always hate doing. I have no patience but I chilled them. I cooked them on a pizza stone, I love the texture this gives to the cookie. I bake all my cookies on my pizza stone. I thought I’d give them a try and I didn’t like them. I feel they may be really good with a yummy frosting on top. I also didn’t have any allspice for the rolling mixture. Who knows maybe that would’ve changed the whole cookie! But I’m a picky eater. Hubby and his musician friends at rehearsal last night loved them. Whew! Glad its just me and they are not gross cookies. I thought I’d share, they are nice change to the pumpkin pie for Thanksgiving. Make sure to check out Recipe Girl for more great recipes!!

Photo and recipe from Recipe Girl

Yield: 3 dozen cookies

Prep Time: 25 min (plus chill time)

Cook Time: 10 min


1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice


1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars 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 just 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 ingredients in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into 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.


*Store in an airtight container. These cookies freeze well too. Place them in freezer zip bag and remove from freezer when the craving hits.


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