Yes, another pumpkin recipe!

I pinned this pumpkin snickerdoodle recipe from here a long time ago.  The blog is called Pennies on a Platter and she got the recipe who got it from someone else.

Isn’t that how we all come across recipes.  Is anything really new or just new to me?

Regardless, I love snickerdoodles and you all know how I love pumpkin; add a little orange to anything and I am happy!  I have copied her recipe here, added my own comments and photos.

For the cookies:

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3/4 cup pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract
• 3 3/4 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.

Here is the cookie batter all made up and ready to chill in the refrigerator for an hour.  Barely even looks like there is pumpkin, right?

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl.

For the coating:

1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

Scoop equal dough balls and roll into the sugar mixture.

Set on cookie sheet, about 2 inches apart.

Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.

 Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.  Here they are right out of the oven….do not over bake!  You want these to be nice and chewy on the inside, right???

This is the first time I have made snickerdoodles that they haven’t flattened out…it could be that I refrigerated the dough for the full hour, used the parchment paper??

The other thing I wanted to share with you is an easy way to store cookies that I stumbled upon today in the grocery store.  I purchased these throwaway lasagna tins / pans.  They are the perfect depth and have a clear dome top to protect your cookies.  Happy Baking!

Original Source of Recipe: Annie’s Eats, originally from Dlyn