Thanksgiving in Canada has come and gone, and in true Baking & Babies fashion, I had to try something new with pumpkin. Since Snickerdoodles are always a hit at every family gathering, I figured I’d pumpkin them up, and see what happened. Here’s the result:
Pumpkin Snickerdoodle Cookies
1 cup butter, softened
1/2 cup dark brown sugar
1 1/2 cups white sugar
2 tsp vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
3 cups flour
pinch of salt
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
2 tsp pumpkin pie spice (or ginger, nutmeg, cloves)
Melt butter in a microwave safe bowl, then beat in brown sugar, white sugar, vanilla and pumpkin. In a separate bowl, whisk together flour, salt, baking powder, baking soda, and spices. Stir in the wet ingredients, then cover and chill the dough for about 1/2 hour.
Scoop the dough into balls, and roll in a mixture of white sugar, cinnamon, and pumpkin pie spice. Place on an ungreased cookie sheet, and bake for about 10 minutes. They will still be soft when you take them out of the oven, but they will firm up and turn chewy once cool.