Saturday, October 1, 2011

Pumpkin-Doodles (Pumpkin Snickerdoodles II)

Now these are what I would call a pumpkin snickerdoodle!  These cookies have a subtle pumpkin flavor.  The texture is completely snickerdoodlish, and they melt in your mouth.   This is more cookie like and less cakey.  I think both this and the other snickerdoodle cookies are delicious, but I would probably make these over the other.  These were from my friend Cristine's blog. Thanks Cristine!

PUMPKIN_DOODLES (Pumpkin Snickerdoodles II)
Recipe originally from
  • 1 cup butter
  • 1-1/2 cups sugar
  • 1/2 cup canned pumpkin
  • 2 teaspoons vanilla
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2-2/3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon

 In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.
Beat in vanilla, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour (I chilled mine overnight).
In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a 350 degree F oven 10-12 minutes or until edges are golden. Remove and cool on wire racks.

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