Pumpkin Snickerdoodles

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I am going to start by saying, I have been doing a lot of extra cooking this week! I love it!

Last night, I was making muffins for a morning staff meeting at work. Tonight I am making appetizer type food for an art reception. I am on the Board of Directors at a local art gallery, 1078 Gallery, and tomorrow there is an art reception for one of our amazing volunteers/MFA student/community artist, at which, Board members always bring/donate food items to serve to the guests.

I usually bring bread and cheese, because you cannot go wrong with that! But, I had some left over pumpkin puree from yesterday's muffin baking and wanted to use it up. I was thinking of making pumpkin pie bites, as I made them in October and they were amazing, but stumbled upon this Pumpkin Snickerdoodle recipe from Kitchen Corners and could not pass it up!

Of course, I changed it up a bit. One day, I may actually try a recipe before I mess with it...maybe...
The changes I made:

  • I used more pumpkin -- I feel like pumpkin foods often lack in pumpkin flavor, so I always add more
  • I used whole wheat pastry flour -- I never use regular flour, I always use whole wheat and I always receive compliments on my baked goods. 
  • I used baking powder instead of baking soda and cream of tartar -- They did not flatten, but they taste amazing!! :)
  • I made smaller cookies -- I did this simply to have more cookies to go around at the reception.


Pumpkin Snickerdoodles

 Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 10 minutes
Makes: 32 small cookies

 Ingredients:
  • 2/3 cup pumpkin puree
  • 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 1 egg
  • 2 cups whole wheat pastry flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 tablespoon sugar
  • 1 tablespoon cinnamon
Directions: 
  1. Cream together the pumpkin puree, butter, and sugar
  2. Add the egg and mix well
  3. Add the whole wheat flour, salt, and baking powder, and mix well (dough will be thick)
  4. Cover the mixing bowl and put the cookie dough in the fridge to chill for 1 hour
  5. Preheat the over to 400 degree F.
  6. Grease a cookie sheet
  7. Mix the sugar and cinnamon in a small bowl
  8. Take about a tablespoon of cookie dough and roll it into a ball.
  9. Roll the cookie dough ball in the cinnamon and sugar mixture
  10. Place on the greased cookie sheet, leaving about 3 inches between each cookie
  11. Repeat steps 8, 9, & 10 until the cookie sheet is full
  12. Bake for 10 minutes
  13. Allow to sit for 5 minutes before removing from the cookie sheet
  14. Place on a baking rack to cool
  15. ENJOY!



4 comments:

  1. youngofbloodApril 3, 2013 at 10:47 PM

    No snickering here. Those doodles look amazing!

    ReplyDelete
  2. KatieApril 3, 2013 at 10:52 PM

    I snickered at your doodle pun.

    ReplyDelete
  3. KelleyApril 5, 2013 at 12:01 PM

    Those look really good. I love anything with pumpkin in it.

    ReplyDelete
    Replies
    1. KatieApril 5, 2013 at 4:35 PM

      Thank you Kelley. I am the same way and I was not disappointed!

      Delete

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