Sunday, December 19, 2010

Pumpkin Snickerdoodle Cookies

My friend, Sara, recenly inspired me to make these cookies...I traced the recipe through blog after blog until I reached the origin (apparently a LOT of people like these cookies). The cookies come out a little cakier than other cookies due to the moistness of the pumpkin puree. They were described as 'mini muffins of heaven and spice and crackly sugar.' I'm taking them to our holiday ugly-outfit themed party tonight...hope I don't come home with any...

Adapted from
1/2 cup butter, softened (1 stick)
3/4 cup sugar 
1 large egg
1/2 cup pumpkin puree
1/2 tsp. vanilla extract
2 cups all purpose flour
1 tsp. cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. grated nutmeg (freshly grated would be ideal...but come on!)
1/2 tsp. ginger

Other Ingredients:

1/2 cup sugar
1 tsp. cinnamon
Dash of grated nutmeg

Combine the sugar, cinnamon and nutmeg in a small bowl until mixed thoroughly.

For cookies:
In a large bowl, beat butter until fluffy. Add the sugar and egg then beat until mixed thoroughly; add pumpkin puree and vanilla and then mix again.

Combine the flour, cinnamon, baking soda, salt, nutmeg and ginger together in a bowl. Slowly add the flour mixture to the pumpkin mixture until well combined. (The dough will be sticky. To make it easier to work with, chill the dough in the refrigerator for about 20-30 minutes.)

Preheat the oven to 350 degrees. Place a silpat mat (or some for of nonstick surface that is heat-proof) on a baking sheet.

Scoop out balls of dough (it will be sticky) and roll into the cinnamon/sugar mixture. Place on a baking sheet then flatten them a bit with the palm of your hand. Bake for 9-10 minutes or until golden brown.
Let the cookies cool. Should make a couple dozen. (I sorta wish I had doubled the recipe and frozen some dough....)

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