Pumpkin snickerdoodles - what's not to love?  These cookies are flavorful with a nice combination of pumpkin and spices for the season.  They are a fun alternative to candy or other packaged products that often accompany fall holidays.  This recipe was adapted from its original to add a little extra pumpkin and more spices as well.  Cooking with spices adds depth to the taste and can also benefit health.  For example, ground cinnamon is known for its antimicrobial properties and has been linked as an effective agent for helping type 2 diabetics in some studies.  Ginger is well-known to sooth the stomach and may also have immune-boosting effect.  Cloves and Nutmeg and  may also contain anti-inflammatory properties.  Enjoy!





Pumpkin Snickerdoodles
*adapted from Annies-eats food blog

Yield: 3-4 dozen cookies

Ingredients:

• 3¾ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1 cup pumpkin puree (not the pre-spiced pie pumpkin version)
• 1 large egg
• 2 tsp vanilla extract

Coating:

• ½ cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves

Directions:

1.  In a medium bowl blend the flour, baking powder, salt, cinnamon, and nutmeg. 

2.  In a separate bowl beat together the butter and sugars with an electric mixer on medium-high speed until light and fluffy (2-3 minutes).  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated. 

3.  With the mixer on low speed add in the dry ingredients and mix just until incorporated. 

4.  Cover and chill the dough for at least 1 hour.

5.  Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend. 

6.  Scoop a small piece of dough and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. 

7.  Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.