There's something about the fall that draws me into the kitchen again. Is it the same for you? After a summer of sweltering heat and lots of dinners on the grill, the chill in the air excites me for spicy chili and hearty stews. Many nights after supper this fall, my children have excitedly asked, "What can we make for dessert?" and we choose a recipe to whip up together. These pumpkin snickerdoodles are delicious and while they do require a little bit of prep work, I promise they are worth the wait! Hope you enjoy.
1 cup butter, at room temperature
1 cup sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
2 tsp. vanilla extract
3 3/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Coating: 1/2 cup sugar, 1 tsp. cinnamon, 1/2 tsp. ginger
Beat together butter and sugars until light and fluffy. Stir in the pumpkin puree, then beat in egg and vanilla.
In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet. Stir until fully incorporated. Cover and chill the dough for at least one hour.
Preheat oven to 350 degrees.
Mix coating ingredients in a small bowl. Scoop dough into balls and then roll into the sugar mixture.
Set on cookie sheet. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls.
Bake for 12-14 minutes.
Ashley + Andrea
Cousins and best friends since birth... Check back often for updates about the store and to follow along with our lives in Maine, Massachusetts, and Virginia