I don’t think I’ve ever actually had a snickerdoodle before. Honestly! John loves them, so I felt inclined to throw together a couple batches to see what the fuss was all about. In one batch I made Pumpkin Snickerdoodles, and the other batch I made regular snickerdoodles just for John. I’ve been experimenting with using pumpkin puree in things I bake this month, and so far it’s been a huge success and a hit with my friends and husband 🙂 So here’s my fourth and final “fall favorites” pumpkin recipe for October – I hope you all have enjoyed making these with me! I was trying to think whichh recipe was my favorite one, and I seriously loved all of them. The pumpkin muffins though, now those were MOUTH WATERING! And I heard lots of great reviews from you all who tried my donut hole recipe too, saying they were gobbled up in 1 day!! Now, what ingredient should I focus on baking with for the month of November?!
- 6 Tbs unsalted butter (melted)
- Just over 1/4 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 cups flour (I use whole wheat)
- 2 tsp cream of tartar
- 1 tsp baking soda
- A pinch of salt
FOR THE SUGAR TOPPING: 1/4 cup sugar + 1 Tbsp cinnamon + 1 tsp ground nutmeg. Stir together in a small bowl and set aside.
- Preheat oven to 325, and spray a baking sheet with non-stick cooking spray.
- In a large bowl, cream together melted butter, sugars, and pumpkin puree until smooth.
- Mix in the two eggs, one at a time. Set aside.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda and salt.
- Slowly stir in the dry ingredients to the wet ingredients.
- Measure out a heaping tablespoon of dough, rolling it into a ball shape then rolling it around in the sugar mixture.
- Place rolled cookies onto the baking sheet, leaving about 2 inches between each cookie.
- Bake the cookies in the oven for about 12-13 minutes, or until just golden brown and puffy.
- Let cool on a cooling rack, and serve warm with milk ❤ Store in an airtight container or ziplock bag up to 5 days.