Pumpkin season. Do you love it or hate it? It seems that pumpkins elicit one response or the other and there’s a rare middle ground. Me? I love it, though I prefer my pumpkin in things other than pie and spiced lattes. But…Pumpkin Pancakes? Pumpkin Pasta? Pumpkin cookies? Sign me up because I’m all in.
Today I’m sharing one of my pumpkin favorites: Pumpkin Snickerdoodles
*Disclaimer: I am writing this with the assumption that you are reasonably handy in the kitchen and can navigate your way around a bowl of cookie dough. If you find that you can’t, seek out your mom, grandma, or auntie, apologize profusely for not having paid adequate attention while faking interest in their cooking lessons all this time, don your cutest apron and get busy learning. Cause girl, it’s about time you learned and I’m not giving you the nitty gritty details. That’s just dumb and you’re smarter than that.
1/2 c. butter
1/2 c. shortening
OR omit the shortening and double the butter
1 c. sugar
3/4 c. pumpkin puree
1 large egg
3 1/4 c. Flour
2 t. baking powder
1 t. baking soda
1/2 t. ground ginger
Dash nutmeg (freshly ground if you have it…if you don’t, do…get some. It makes all the difference)
To roll the cookies:
1/2 c. Sugar
1 T. Cinnamon
Beat the wet ingredients. Add the spices and beat. Add the dry ingredients. Let them cool in the fridge for at least 30 minutes.
Set oven to 400 and prep the cookie sheet.
Roll dough into small balls, then roll them in the sugar/cinnamon mixture.
Cook for 7-9 minutes.