Pumpkin Snickerdoodle Cookies

We had friends coming for the weekend and I wanted to bake them something special to enjoy while they were here. I have been seeing a lot of pumpkin snickerdoodle recipes out there and decided to finally make them too. My son and I were ready to start baking these cookies so we found a recipe on Wounded Chef and started baking immediately. My little guy did a fantastic job of beating the butter, sugar and eggs together - I don't know who had more fun, him beating the ingredients or me watching him do it. The cookies smelled unbelievably good while they baked. The were moist, cakey and delicious. Our friends loved them and so did we. Everyone agreed that they tasted like a pumpkin pie cookie. I will make these cookies over and over again...I really loved them.

Pumpkin Snickerdoodle Cookies:

Recipe and photo by For the Love of Cooking.net

Original recipe by Wounded Chef

• 1/2 cup of butter, softened
• 3/4 cup of sugar
• 1 large egg
• 1/2 cup of pumpkin puree
• 1/2 tsp vanilla
• 2 cups of flour
• 1 tsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp fresh nutmeg, grated
• 1/2 tsp ginger

In a large bowl, beat butter until fluffy. Add the sugar and egg then beat until mixed thoroughly; add pumpkin puree and vanilla then mix again.

Combine the flour, cinnamon, baking soda, salt, nutmeg and ginger together in a bowl. Slowly add the flour mixture to the pumpkin mixture until well combined.

Other Ingredients:

• 1/2 cup of sugar
• 1 tsp cinnamon
• Dash of fresh nutmeg, grated

Combine the sugar, cinnamon and nutmeg in a small bowl until mixed thoroughly.

Preheat the oven to 350 degrees. Place a silpat mat on a baking sheet. Scoop out balls of dough (it will be sticky) and roll into the cinnamon/sugar mixture. Place on a baking sheet then flatten them a bit with the palm of your hand. Bake for 9-10 minutes or until golden brown. Let them cool. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net