Pumpkin Snickerdoodles

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I just finished baking over 28 dozen cookies for an event a friend is organizing, and I am very tired!!  It was a lot of fun though…I just love baking goodies!

One of the recipes I made is Pumpkin Snickerdoodles. I can not remember where I got the recipe, but it was from a blogger.  I want to give credit, but unfortunately, my brain isn’t letting me think very clearly right now!

These cookies are just delicious! I just changed 2 ingredients. I used shortening instead of butter, and I used 1-1/2 tsp. of Pumpkin Mix (https://cookbookexperiment.wordpress.com/2012/11/09/pumpkin-spice-mix/)   with the sugar to roll the cookies in  instead of the cinnamon, ginger, and allspice.

3-3/4 c. flour

1-1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmet

1 c. butter

1 c. sugar

1/2 c. brown sugar

3/4 c. pumpkin puree

1 large egg

2 tsp. vanilla

For the coating:

1/2 cup sugar

1 tsp. cinnamon

1/2 tsp. ginger

dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and mutmeg. In a large mixing bowl, beat together butter and sugars on medium-high speed for about 2-3 minutes. Blend in pumpkin puree. Beat in egg and vanilla until incorporated. Add dry ingredients and mix well. Cover and refrigerate for about 1 hour.

Combine the sugar and spices for the coating. Scoop the dough into balls and roll the balls in the sugar mixture. Place on baking sheets about 2 inches apart. Bake at 350 degrees for about 10-12 minutes. Cool completely on wire racks.  Makes between 4-6 dozen, depending on how large you make your balls.

*The flavor deepens with time, so they’re even tastier the following day!