October 31, 2020

Pumpkin Snickerdoodles

Yep, it's another pumpkin recipe coming at you and I offer no apologies because I just love baking with it at this time of year.  Snickerdoodles are one of my favorite cookies so when I saw this recipe for Pumpkin Snickerdoodles on Dessert for Two's Instagram there was no question if I was going to make them.  What's also appealing about Christina's recipe is that it's small batch so there's just enough to satisfy a craving.
You never know how well pumpkin will integrate into a recipe but there was no doubt of it when I tasted this cookie.  The pumpkin flavor was distinct, yet subtle, if that makes sense.   Trust me when I say it's delicious!  

Pumpkin Snickernoodles

Makes about 10 cookies

3 tablespoons unsalted butter
2 tablespoons canned pumpkin puree
1/2 cup sugar
1 large egg
3/4 cup + 2 tablespoons all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt

2 tablespoons sugar
2 tablespoons pumpkin pie spice  

Preheat the oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, beat together with an electric mixer the butter, pumpkin and 1/2 cup of the sugar. Beat until well-mixed and fluffy, about 1 minute. Next, beat in the egg.
In a small bowl, stir together the flour, cream of tartar, baking soda and salt. Sprinkle this mixture over the butter and sugar mixture and beat until just combined.
In a shallow bowl, add the remaining 2 tablespoons of sugar and pumpkin pie spice. Scoop a heaping tablespoon of the dough, roll it in your palm lightly, then roll it in the spice mixture. Space the dough balls evenly on the baking sheet, then bake for 11-12 minutes. 
Let cool on the baking sheet 1 minute, then move to a wire rack to cool completely.

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