Although the calendar says otherwise, fall weather has not hit Florida yet. With temperatures still in the 90s and leaves on trees refusing to change color, it’s difficult to get into a pumpkin kind of mood.
But my pumpkin mood quickly changes when I notice stores and local farmers’ markets full of harvest smells and delights, including gourds of every shape and size. One glimpse of those beautiful orange gourds and I begin craving all things pumpkin.
Recently, I indulged my pumpkin craving with a simple cookie from Recipe Girl that combines my two favorite tastes: snickerdoodles and pumpkin spice. These light, cake-like cookies satisfied my pumpkin appetite without leaving me feeling round like one.
- 1 cup (2 sticks) unsalted butter, cut into small cubes
- 1 cup granulated white sugar
- ½ cup light brown sugar, packed
- ¾ cup pure unsweetened pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ½ cup granulated white sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
- Using an electric mixer, cream the sugars and butter until fluffy. Add the pumpkin puree, egg and vanilla and mix well on a low speed, scraping down sides of the bowl to incorporate all of the wet ingredients.
- In a medium bowl, whisk together flour, baking powder, salt, ground cinnamon, allspice and ginger. Add flour mixture to wet ingredients a little at a time until well incorporated.
- Cover dough with plastic and chill at least an hour or until dough becomes slightly firm.
- When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper or Silpats. Mix ½ cup sugar and teaspoon of ground cinnamon in a small bowl.
- Remove cookie dough from refrigerator. Use a large spoon to scoop out dough and roll into 1-inch balls. Use your hands to roll the balls in the cinnamon sugar and until well coated.
- Using a flat bottom glass, flatten each ball until about ¼ thick and dust with remaining sugar mix. Place 2 inches apart on the prepared baking sheets.
- Bake at 350°F for 10 to 15 minutes or until slightly firm to the touch. Let cool on baking sheets for 5 minutes. Then, move cookies to a wire rack to cool completely.
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