Archives for posts with tag: pumpkin cookies

My grandmother makes the best snickerdoodles on the entire planet.  When Christmastime comes around, we all gather around in her kitchen and sample her cookie platter.  It’s full of delicious traditions, which I really cherish.  And although I absolutely adore grandma’s snickerdoodles, I wanted to try a Fall variation because I just might not be able to hold out until the holidays.

These cookies are super soft and fluffy.  They aren’t the typical snickerdoodle texture since they have the pumpkin in them.  They puff up nicely and keep well for a few days in a sealed container.  This recipe makes about two dozen cookies.

-3/4 Cup Pumpkin Puree (not pumpkin pie filling)
-1 Cup Unsalted Butter
-1 Cup Sugar
-1/2 Cup Brown Sugar
-1 Egg
-1 teaspoons Vanilla
-3 3/4 Cups Flour
-1 1/2 teaspoons Baking Powder
-1/2 teaspoon Salt
-3/4 teaspoon Pumpkin Pie Spice
-1/2 teaspoon Cinnamon

For the coating:
-1/2 Cup Sugar
-1 teaspoon Cinnamon
-1/4 teaspoon Pumpkin Pie Spice

Preheat oven to 350F.  In a large bowl, beat together butter and sugars until light and fluffy.  Stir in pumpkin puree, egg, and vanilla and mix until incorporated.

In a separate medium bowl, mix together flour, salt, baking powder, cinnamon, and pumpkin pie spice.  Gradually add the dry ingredients to the wet ingredients and mix on low speed.

On a small plate, mix together cinnamon, sugar, and pumpkin pie spice for the coating.  Line a baking sheet with parchment paper and roll balls into small ping-pong ball sizes. Roll each dough ball in the coating the place on the baking sheet.  Gently press down on each ball with the bottom of a glass to flatten a little.  Bake for 13-14 minutes.  Allow to cool for a minute on the pan, and then remove onto a cooling rack.

It’s December, but it doesn’t mean it’s too late to enjoy pumpkin!  In fact, canned pumpkin puree is super on sale at the grocery, so what better excuse to enjoy these cookies?  These bad boys have FOUR ingredients in them, all of which I had on hand.  They turned out so deliciously moist and soft, which is how every cookie should be!  They’re embarassingly easy, too.  One bowl.  No measuring spoons or cups.  It’ll be our secret!

-1 Box Yellow Cake Mix
-15 Ounce Can of Pumpkin Puree
-2 Cups Chocolate Chips
-1 Cup Toffee Chips

Preheat oven to 350F.  Line a baking sheet with parchment paper.

In a medium bowl, add cake mix and pumpkin puree.

Mix together until blended.

Add chocolate chips and toffee chips.

Mix it up well, again.

Use a cookie scoop or two teaspoons to drop dough onto cookie sheet.  They won’t spread, so space them about one inch apart.

Look how many you can bake on one sheet!  Woohoo!

Bake for 15-17 minutes until cooked through.   They may still seem a bit soft, but won’t jiggle once they’re done.

Allow to cool on the pan for 3-5 minutes before transferring to a wire rack to cool.