September 23, 2014 By Natalie
Cookies are my kryptonite. Seriously, somebody should get me that on a bumper sticker.
What is it about those bite-size little morsels?? Oh wait, I know… they’re filled with butter and sugar, and both are things I approve of. I’m a fan of the classics- chocolate chip cookies, peanut butter cookies and, of course, snickerdoodles! As an adult, I’ve had this weird obsession with putting pumpkin in any recipe I can think of! Even pulled pork isn’t immune from my pumpkin obsession! So snickerdoodles were the next logical step when I wanted to create a pumpkin recipe for the Festival of Fall (see end of post for more goodies from other bloggers).
Here’s my other obsession- I pretty much only like recipes that you can use in more ways than one! It’s a magical thing to stumble on a recipe that works in a variety of formats. Therein lies the beauty of my soft, chewy little pumpkin snickerdoodle cookie!
We’ll start with the basics. These beauties.
- 1 stick (1/2 cup) butter
- 1/2 cup shortening
- 1 cup white sugar
- 1/2 cup light brown sugar, packed
- 3/4 cups pumpkin puree
- 1 large egg
- 3 1/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- For the coating:
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
- Beat butter, shortening, white sugar and brown sugar in bowl until light and fluffy, about 3 minutes. Add pumpkin and egg and beat until well combined. In separate bowl, stir flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add to butter mixture and mix until just combined. Chill dough in refrigerator for 30 minutes to 1 hour.
- In small bowl, combine sugar and cinnamon for coating. Once dough is chilled, roll into 1-inch balls and then roll in coating mixture. Place on baking sheets and bake at 375 for about 8 minutes or until soft-set.
Now that you have your soft, chewy cookies it’s going to be hard to not eat all of them. I understand.
But just try to see if you can set a couple aside and find yourself your favorite icing recipe. I use an American buttercream (look for an upcoming post with my favorite recipe!). Fill a Ziploc bag with some buttercream, cut off one of the corners and pipe a small dollop on one of your cookies. Top with another cookie and you have a Pumpkin Snickerdoodle Cookie Sandwich. Take a bite and then come back to thank me! ; )
Oh boy, oh boy, oh boy… we have yet ANOTHER recipe we can make with these babies! I’ll be honest here, cupcakes aren’t really my thing. I don’t know why. I don’t try to analyze it. I just eat more cookies. But these pumpkin snickerdoodle cupcakes are so moist and more like muffins to me, so I can gobble them down like nobody’s business. I’ll be posting the recipe for these in the next couple days too, but for the purpose of today’s post- grab yourself a pumpkin snickerdoodle cupcake, swirl on some more buttercream and then top it with a pumpkin snickerdoodle cookie!
It’s not overload, I promise! I’d rather you refer to it as perfection.
I would love for you to visit each of the other blogs who are participating with me
in the Festival of Fall, hosted by The Everyday Home blog and Barb Garrett.
Each day will be a different theme, and I am sure you will love seeing all the great
projects presented each day – so please come back and see what’s new.
Monday- Fall Crafts
Tuesday- Fall Recipes
Wednesday- Fall DIY
Thursday- Fall Decor
Friday- Fall Home Tour
I’m sharing at Tatertots & Jello!