Pumpkin Snickerdoodles

I love snickerdoodles. And if you read this blog, you should know that by now. After all, I've made snickerdoodle pie, snickerdoodle blondies, and of course the main event. And I also love pumpkin - as the muffins, pie bars, cheesecakes and cupcakes can attest to. So a recipe that combines the two? Sign me up!

They're soft, cakey, gently-spiced and filled with pumpkin. Really, there was nothing about these cookies that I didn't like. The pumpkin wasn't an exceptionally strong flavor, but it was definitely there, adding a little bit more fall-flare to the traditional treat.

These were fairly simple to put together, and with the exception of the pumpkin, used basic pantry ingredients. A win all around! I managed to share these sweet treats with a variety of visiting guests and family, and they were liked by all.

Tip of the Day: Freeze spare pumpkin in two tablespoon portions in ice-cube trays, then store in a plastic bag and defrost as needed.
 
Recipe: (from Baked Perfection) - makes about 4 dozen cookies
2 sticks (1 cup) butter or margarine, softened
1 1/2 cups sugar
1 egg
3/4 cup pumpkin puree 
2 3/4 cups flour 
2 teaspoons cream of tartar (I didn't have any, so I omitted it, and had no problems)
1 teaspoon baking soda 
1/2 teaspoon salt 
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves


2 tablespoons ground cinnamon
1/4 cup sugar   

Beat together the butter and sugar until light and fluffy. Add in the egg and beat to combine.
Add in the pumpkin and mix until smooth.
Add the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg and cloves and stir until just combined.
Stir the sugar and cinnamon together in a small bowl. 
Roll a heaping tablespoon of dough in to a ball, and roll in the cinnamon-sugar mixture.
Bake the cookies - spaced 2 inches apart - on 400 F for 10 to 12 minutes. Cool on the sheet for 5 minutes then remove to a wire rack to cool completely.