Every time I go to the grocery store I seem to feel it necessary to grab another can of pumpkin puree.
I have an obsession. Pumpkin madness, if you will.
Since I have been rather fond of canned pumpkin lately, it would only seem to reason that I am also rather fond of baking with that very canned goodness.
I have already shared the yummiest Pumpkin Bread recipe this season. I have shared a Gingersnap Pumpkin Cheesecake Bar recipe too. In years past, I have also shared recipes for Pumpkin Patch Cookies and for Pumpkin Pie Bars.
So clearly, I like baking with pumpkin...well that is except for actual pumpkin pie. We have talked about this before. I find pumpkin pie mayhaps a tad bit yucky.
I seem to be making up for my pumpkin pie aversion by baking everything else pumpkin flavored.
The newest addition to the pumpkin party we are having over at our house lately...
This lovely, lovely cookie.
This cookie is AWESOME.
Awesome I tell you.
Everything you love about a snickerdoodle meets everything you love about pumpkin desserts.
Basically, you have a pumpkin sugar cookie rolled in a sugar/pumpkin pie spice mixture.
BAM. Best snickerdoodle EV-AH.
I might have eaten like eight. Well eight if you don't count what I ate in dough...
Next time I make these cookies it will have to be for the intent of sharing with the neighbors. That way I will only eat four-ish.
It might be obvious, but I highly, highly recommend
Slightly adapted from Annie's Eats
3 3/4 cups flour
1 1 /2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, room temp
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup canned pumpkin
1 large egg
2 teaspoons vanilla
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Combine the flour, baking powder, salt, cinnamon, and nutmeg in a bowl and set aside. In the bowl of a mixer, cream the butter and the sugars until fluffy. Blend in pumpkin. Then add in the egg and vanilla until well combined. Slowly mix in dry ingredients until just combined. Cover the dough and chill for at least an hour.
Preheat the oven to 350. Combine the sugar and spices for the coating in a small bowl.
Scoop the dough, about 2 TBS worth, and roll into a ball. Coat each ball in the sugar/spice mixture. Place on a cookie sheet about 2 inches apart. When the cookie sheet is full, dip the bottom of a glass with a small amount of water and then dip in the sugar spice mixture. Slightly flatten each cookie with the bottom of the glass, recoating the glass with the sugar mixture if necessary.
Bake the cookies for 10-12 minutes, when just set and baked through. Let cool for 5 minutes before removing to a cooling rack. Let cool completely.
Eat some. Then store the leftovers in an airtight container.
Yummy, yum, yum.