Last year I attempted to make some pumpkin oatmeal cookies. Couldn’t find a recipe for them anywhere, but melded together a couple to see what might work. They turned out pretty good, but a little dense. This year I’ve gotten the urge to try a pumpkin cookie again, this time a little different. Still expecting the cakey texture of a pumpkin cookie, but incorporating the great fall flavors that go so well with pumpkin: cinnamon, ginger, nutmeg, and allspice.
I started off with this recipe from Foodnetwork.com, and tweaked it a little bit to make it like a snickerdoodle. Also, since I was planning on bringing these to work, I did not want to deal with the cream cheese frosting.
For the cookies:
- 1 cup sugar
- 2 sticks unsalted butter, softened
- 2 tablespoons Maple syrup
- 2 eggs
- 1 cup canned pumpkin
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground all spice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- Pinch ground cloves
- 2 1/2 cups flour
- 2 teaspoons baking powder
- Pinch of salt
- For the topping: 1 tsp sugar, 1/4 tsp cinnamon, 1/4 tsp nutmeg
The cookies were a little to sticky to roll in the cinnamon sugar. Drop the cookies onto a an ungreased cookie sheet. Sprinkle with the mixture of sugar, cinnamon, and nutmeg. Bake for 12 minutes at 350 degrees.
So yummy! Crispy on the outside, soft on the inside. Perfect with a cup of tea.