With the holiday season here everyone has pumpkin on the brain. Or at least I do. I am so excited to share this recipe because I have gotten such great feedback about it from my taste testers.
2 sticks of butter at room temperature
1 1/2 cups sugar
3/4 cup pure pumpkin puree
2 tsp pure vanilla extract
3 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
Cream butter until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla. Make sure to scrap down the sides of the bowl to incorporate all the ingredients.
Whisk flour, baking powder, salt and ground cinnamon. Add dry ingredients a little at a time to wet mixture.
Cover dough and refrigerate for 1 hour or until dough becomes slightly firm.
Preheat oven to 350F. Line baking sheets with parchment paper.
Mix rolling sugar in a small bowl.
Remove cookie dough from refrigerator. Use a cookie scoop or a large spoon to scoop out dough and roll into balls. Roll the balls in the cinnamon sugar and make sure they are coated really well. Place 2 inches apart on the baking sheets. Use a fork dipped in rolling sugar to flatten the balls.
Bake at 350F for 10 minutes or until they are slightly firm to the touch. Let the cookies cool on the baking sheets for 5 minutes before removing the cookies to a wire rack to cool completely.
This recipe is for about 3 dozen cookies.
I normally love snicker doodle cookies and this is a great spin to them.