I joked on instagram the other day that I’m pretty sure my ‘nesting’ includes baking. We’ve been doing a LOT of it around our house lately. Although I don’t think any will survive until Baby M’s arrival, the ‘nest’ is definitely smelling like fall!

These pumpkin snickerdoodles have been the perfect treat for the Bug’s lunches and doubles as a great afternoon snack with a cup of tea for me. Pat, who admittedly hates pumpkin, even loves them.

Perfect for your next fall fête, or a random Thursday afternoon.

pumpkin snickerdoodles - (cool) progeny

pumpkin snickerdoodles

Makes 2 dozen cookies ⎟ adapted from The Kitchn

ingredients

  • 6 tablespoons unsalted butter, softened
  • 1/4 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup sugar
  • 1 tablespoon cinnamon

directions

Preheat oven to 325F. Line two baking sheets with parchment paper.

In a large bowl, cream softened butter, pumpkin puree, vanilla, and sugars together until smooth. Add your eggs and beat until creamy smooth.

In a medium bowl, whisk (or sift) flour, cream of tarter, baking soda, and salt. Add flour mixture to creamed sugar mixture until combined. Try not to over mix! If your dough seems too runny, add more flour. Too dry? Add a little more pumpkin puree.

In a small bowl, combine 1/4 cup sugar and cinnamon. Roll small balls of dough (about a heaping tablespoon) and then roll the balls around in sugar mixture. Place on parchment paper.

Bake 11-13 minutes. Cool. Enjoy!