Pumpkin Snickerdoodles

Tuesday, October 4, 2016

And just like that, October is upon us.

This past weekend, Mike and I took full advantage of having a totally free weekend to do, well... next to nothing. We got a few chores done around the house on Saturday and went to Fell's Point Festival on Sunday, but aside from that, we just hung out and relaxed. It was more than a little necessary after weeks of scrambling and packing and traveling.

With the start of our October Instagram challenge on Saturday, I decided to take the opportunity and jump head first into the fall season. I broke out my fall decorations, scheduled a date with my mama to pick apples and pumpkins, and woke up early to do a little fall baking. Our first prompt for the challenge was "homemade cookies" and when my good friend Dawn posted a recipe for these Pumpkin Snickerdoodles on Facebook, I knew exactly what kind I'd be making.

Aside from the 1 hour of chill time, these cookies were super quick and easy to whip up. I made a double batch to give out to friends, family, and co-workers. I hope you enjoy them as much as we did!



Pumpkin Snickerdoodles

Ingredients

For the cookies:
1 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon salt
1/4 teaspoon ground nutmeg

For the topping:
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice

Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.

Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.

Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

2 comments:

  1. Okay, YUM. This would be so easy for me to modify to all my dietary needs, I can't wait to try this recipe this weekend! (:

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    Replies
    1. YES!! You totally should! I bet they'd be great :)

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