Pumpkin Snickerdoodles

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.

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4 Comments

Filed under Dessert

4 responses to “Pumpkin Snickerdoodles

  1. Pumpkin Snickerdoodles! Wow, that sounds yummy, I can’t wait to try it.
    Thank you
    Terry

    Like

  2. I love the picture of cookbooks! Thank you for the information; I recently started a recipe blog also and love to share ideas.
    Terry

    Like

  3. shari mcleland

    I clicked to “Save” this blog because Alex loves pumpkin and snickerdoodles, and when I went back to it, I saw that it was from your blog!
    Love you Shannon,
    Aunt Shari 🙂

    Like

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