The season of pumpkin is here and I couldn’t be happier! These snickerdoodles, infused with the wonderful flavors of pumpkin pie spice and cinnamon, will become your new best friend at bite one!
Fall is my favorite season, not only for the gorgeous changing leaves, the sweaters and boots that I get to don, but especially for the incredible desserts that I get to bake and partake of. 🙂
My kids are big-time snickerdoodle lovers, so I decided to make a new variety, this time with canned pumpkin and just the right amount of spices! The kids just about did flips for them and I caught them going back for seconds and thirds before I told them to save their appetites for dinner.
These cookies will make you say, “Wow!”, for all the right reasons. They are what autumn is all about, or should be all about. 🙂
I made this treat twice. The first time was a major fail and I had to end up throwing them out because they simply weren’t “worth the calories”. The second time, the pumpkin and spice flavor were absolutely perfect and so was the texture. I couldn’t stop eating them! Winner, winner!
And now I want to make them every day! But I won’t, or I’d could go as a perfectly round pumpkin without a costume on Halloween. Ha!
How I wish there were no repercussions on the shape and size of my body for eating a million of these delightful things. 🙂
1/2 c. butter, softened
1/2 c. brown sugar
1/3 c. granulated sugar
1 large egg
1 tsp. vanilla extract
1/4 c. canned pumpkin (not pumpkin pie filling)
2 c. all purpose flour
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1/4 c. granulated sugar
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
In the bowl of an electric mixer, cream together butter, sugars, egg, vanilla and pumpkin. In a separate bowl, stir together flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt. Add to wet mixture and mix until combined. Mixture will be slightly sticky. In a small bowl, stir together sugar, pumpkin pie spice, and cinnamon for rolling. Form dough into walnut-sized balls and then roll in sugar mixture. Place on a baking mat-lined or greased cookie sheet, 2 inches apart. Bake at 350 degrees Fahrenheit for approximately 10 minutes. Don’t overbake or they’ll lose their soft texture. Let cool on cookie sheet for a few minutes before removing to a cooling rack. Store in an airtight container.
Sometimes I wish fall could stay all year-round, because I just can’t get enough of the pumpkin and apple desserts and the crispness in the air! Not to mention the Halloween holiday that happens during this time. 🙂
Enjoy these cookies! They’d make a perfect party treat!