What else can you do with pumpkin…how about cookies? This recipe uses just less than half a can of pumpkin puree, so you can use the other half to bake up some Pumpkin Bread. And the cookies are amazing. Possibly my second favorite, after Chocolate Chip, of course. The ingredient list looks long but everything is pretty ordinary. I get all the spices and ingredients out on the counter before I start mixing just to make sure I have everything. Then I move them to the other side of the mixing bowl as I use them to make sure I don’t miss anything or add it twice.
The recipe makes about 48 cookies, depending on how accurate you are in forming 1 inch balls. I always have cinnamon sugar mixed up and on hand for cinnamon toast, so I just use what I already have to roll the cookies. And I bake them on parchment paper which really speeds clean up. This year, I’m freezing half of them to save them from being immediately devoured by my home bound teenagers. Global pandemic you know, leaving lots of time to bake.
Pumpkin Snickerdoodles
Ingredients
Large bowl:
- 1/2 cup butter melted
- 1/2 cup vegetable oil
- 1 cup white sugar
- 3/4 cup brown sugar
- 1 egg
- 3/4 cup pumpkin purée
- 1 1/2 teaspoon vanilla
Medium bowl:
- 3 1/4 cups flour
- 3 1/2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
For rolling:
- 1/4 cup sugar
- 1 teaspoon cinnamon
Instructions
- In a large mixing bowl, combine butter, vegetable oil, white sugar, brown sugar, egg, pumpkin, and vanilla. You could substitute another ½ cup of butter in place of the ½ cup of vegetable oil.
- In a medium bowl, mix together the flour, cornstarch, cream of tartar, baking soda, baking powder and salt. Add the cinnamon, ginger, nutmeg and allspice and mix until well combined.
- Slowly add dry ingredients to the wed ingredients, combining well after each addition. Dough can be chilled to make it easier to work with, or you can bake them right away.
- When ready to bake, preheat the oven to 350 degrees.
- Roll the dough into 1 inch diameter balls, then roll each ball in the cinnamon and sugar mixture before placing on a cookie sheet, 2 inches apart.
- Bake for 12-14 minutes or until slightly browned. Makes about 4 dozen cookies.
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