Yes, pumpkin again! It is fall and while I admit I am getting quite pumpkin’d out I have some pumpkin fanatics in the family.
Today we made Pumpkin Spice Snickerdoodles. My son scarfed down two of them before I could blink an eye. He is now burning off the sugar playing xbox kinect since it is still rainy here and we can’t go outside.
The addition of pumpkin puree gives these cookies a cakey texture. They would be even better with a little Salted Caramel Frosting on them. You can find that recipe here: Salted Caramel Frosting
Pumpkin Spice Snickerdoodles
1/2 cup unsalted butter, softened
1/2 teaspoon salt
1/4 cup pumpkin puree
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons pumpkin spice
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar mixed with 1 teaspoon pumpkin spice in a shallow bowl or plate
Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment and set aside.
Cream butter and salt in a medium bowl for 30 seconds. Add 3/4 cup of the flour, the sugar, baking soda, cream of tartar, pumpkin puree, maple syrup, egg, and vanilla and mix just until combined. Add remaining 3/4 cup flour, 1/4 cup at a time until all is well incorporated.
Drop cookie dough by spoonful on lined baking sheets, 2 inches apart. Sprinkle pumpkin spice sugar liberally on cookies. Bake for 8 to 10 minutes, or until edges just begin to turn light brown. Let cool completely and store in an airtight container. Makes 2 dozen cookies.
Note: After cooling, I stored these in a metal cookie tin. They were moister, cakier and tastier the next day!