I had some pumpkin left over from the Pumpkin Spice Granola I made last week, and couldn’t let it go to waste! So I decided to make some Pumpkin Snickerdoodle cookies! These are a fast, easy and tasty. These cookies are soft and cake-like on the inside, with a slightly crunchy and sugary outside!
They freeze very well…so you can always have “fresh” pumpkin cookies at any time of the day. Y
For the cookies…
2 sticks butter (1 cup), 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
For the Rolling sugar…
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp Pumpkin Pie Spice
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. 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.
Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
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. Use a small or medium cookie scoop (1 – 1 1/2 Tbsp.) 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 on the prepared baking sheets. Use a glass with a flat bottom to dip in sugar and flatten the balls.
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.
Makes about 4 dozen small cookies!