All hail the weekend before Thanksgiving! Dare I say it is ALMOST as wonderful as Thanksgiving itself? No, that’s blasphemy. But in all fairness, it is pretty awesome. It is the perfect excuse/time to try out your new Turkey Day recipes before the big day without fear of totally flopping and having to buy something from the store at the last minute. STORE bought pumpkin pie? Cookies? Stuffing? Well I never…
In light of the upcoming holiday, I was dying for a reason to make something pumpkiny. I’m always looking for a new way to use pumpkin in recipes. Whether it’s oatmeal, french toast, cookies, pie… I’m all about the pumpkin. Conveniently, it’s prime time for everything pumpkin. On Saturday, some of my closest friends threw a ‘Friendsgiving’ party. A chance for us all to have the opportunity to share a lovely Thanksgiving meal (and booze) together a week before real Thanksgiving. I took this opportunity to try out a new cookie recipe that I came across a few weeks ago: Pumpkin Snickerdoodles. In the name of health, I did slightly adapt the original recipe to include whole wheat flour/whole white wheat flour instead of all purpose. The result was a perfectly fluffy snickerdoodle! I was more than pleasantly surprised, as I think all my friends were!
Enough blabbing, let’s get to the Pumpkin Snickerdoodles! (Adapted from Baked By Rachel).
1 Cup (2 Sticks) Butter (softened)
1 1/2 Cup Sugar (I thought about using brown sugar, but in the end, settled on all white)
1/2 tsp Vanilla
3/4 Cup Pure Pumpkin
1 Cup Whole Wheat Flour (feel free to use all wheat flour, but just know, the cookies will be flat!)
1 3/4 Cup Whole White Wheat Flour
2 tbsp Baking Powder (Yes, I know the picture is of baking soda: I’m an idiot)
1/2 tsp Salt
1 1/2 tsp Cream of Tartar
1/3 tsp Nutmeg
1/8 tsp Cloves
1/2 ts Ground Cinnamon
1/4 Cup White Sugar
2 1/4 tsp Ground Cinnamon
Now the good stuff! Directions:
Preheat the oven to 350.
Combine softened butter and sugar in a bowl. Make sure the butter is softened, or it won’t cream together easily.
After creamy, add in egg, pumpkin and vanilla. Mix until combined. Set aside.
In a separate bowl, mix together the dry ingredients (flour, baking soda, salt, cream of tartar, nutmeg, cloves and cinnamon).
SLOWLY add in the flour mixture. I chose to add it in small increments, combining until smooth before adding more. The dough may seem very sticky, feel free to refrigerate the dough. Often times, I like to make a batter the night before and let it chill overnight for easier to work with dough.
Mix together the sugar ‘topping’ in a bowl. Roll the dough into balls and coat them in the mixture. (If your dough is really sticky, this will help minimize the stick!)
Line the dough on a greased cookie sheet about 2 inches apart (they will expand into perfectly plump little circles while baking).
Bake the cookies for 12-13 minutes. You can leave them in a tad longer, won’t hurt (as long as you don’t burn them)! Let the cookies cool for a few minutes (2-3) before transferring them to a cooling rack.
The end result should be soft and perfectly plump pumpkin snickerdoodles!
These seriously might be my new favorite cookies. They are light, yet satisfying. I am obsessed with snickerdoodles, but these puppies give normalcy a run for its money. I suggest sending them off to others or you may find yourself eating the whole batch! They were a big hit at Friendsgiving, I’m even considering whipping up a quick batch for my family Thanksgiving!
If you need a last minute treat for your family/friendly gathering, I highly recommend giving these a go!