It’s the most pumpkiny time of the year…….. (are you singing with me to the tune of “It’s the Most Wonderful Time of the Year?”)
Seems we just can’t get enough of it.
I know I’m having fun trying new things with pumpkin…. Like my recent Pumpkin Chili recipe! YUM!
How about a new twist on old-fashioned snickerdoodles by pumpkin’in them up?
Oooo Laaa Laaaa!
They just taste like Autumn!
Hope you’ll give them a try.
- 1 cup butter, softened
- 1 cup sugar
- 3/4 cup brown sugar, packed
- 1 large egg yolk
- 2 tsp vanilla extract
- 3/4 cup canned pumpkin (not pumpkin pie mix)
- 3 1/2 tsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 3 1/4 cups flour
- For rolling: 1/4 cup sugar + 2 tsp ground cinnamon, combined
Cream together butter and sugars with electric mixer. Add egg yolk, vanilla and pumpkin, and combine.
Add next 8 ingredients, followed by the flour, and mix until combined.
Refrigerate dough for at least 1 hour.
When ready to bake, preheat oven to 350 degrees F.
Roll and shape dough into golf ball sized balls. Roll balls in sugar-cinnamon mixture. Place on baking stone or sheet and bake approximately 12 minutes until tops begin to crack. Remove from oven and allow to cool on baking stone/sheet for an additional 10 minutes. Transfer to wire rack to cool completely.
Cheers & Hugs,
*Recipe tweaked very slightly from Cooking Classy