Pumpkin Snickerdoodles

Pumpkin Snickerdoodles... or Pun'kin depending on how you pronounce it. Who doesn't love pumpkin and snickerdoodles?! The past couple of Christmases I have made regular Snickerdoodles so this year I decided to jazz it up for Girls Baking Day. Katie, Danielle and I get together for a day of lesisurely baking cookies usually with a Christmas movie on too and then swap some cookies to go home with.

I found several recipes and spent time reading all the comments to made some improvements for my recipe.

Pumpkin Snickerdoodles
adapted from Pennies on a Platter, makes 3-4 dozen

Ingredients:
3 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 ground nutmeg
1 cup unsalted butter at room temp
1 cup granulated sugar
1/2 cup light brown sugar
3/4 heaping cup of pumpkin puree (like Libby's pure pumpkin)
1 large egg
2 tsp vanilla extract

For coating:
1/2 cup granulated sugar
1 tsp ground cinnamon
1 tsp pumpkin pie spice

In medium bowl combine flour, baking powder, salt, cinnamon and nutmeg. Stir to blend and set aside. In another large bowl, using electric mixer, beat together butter and sugars on medium until light and fluffy. Blend in pumpkin puree. Beat in egg and vanilla until incorporated. With mixer on low gradually add in dry ingredients and mix until incorporated. Cover and chill for at least 1 hour or overnight. If you make it the day ahead take it out an hour ahead to soften a bit.

Preheat oven to 350. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2 tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture an dplace on prepared baking sheet. Repeat to fill the sheet spacing 2 inches apart. These do not spread a lot.  Dip th ebottom of a flat heavy-bottomed drinking glass in water, then in sugar-spice mixture, and use the bottom to flatten the dough balls slightly.

Bake cookies for 12-14 minutes or until just set and baked through. Let cool on baking sheets 5 minutes before transferring to wire rack to cool. Repeat with remaining dough. If needed, these cookies do freeze well in an airtight container.

I doubled this recipe so I could take some to the Alpha Chi Omega Alum recipe swap / ornament exchange. It made 6 1/2 dozen. This is more of a cakey cookie (because of the pumpkin) so don't expect the consistency to be like a chewy chocolate  chip cookie but they are delicious and not overwhelmingly pumpkin. So even some non pumpkin lovers enjoy these!