Pumpkin Snickerdoodles

Fall is in full swing around here. Yesterday, I made my Pumpkin Chili and then decided to make theses new cookies that were in the Seattle Times food section. They just sounded so fall. If it has pumpkin in it, it has to be fall. I don't have a snickerdoodle cookie recipe on my blog but they are one of my favorite cookies so now I'm finally giving them some attention. This recipe is from Hey Danie Bakes blog. They are not really a "pumpkin" cookie, but more snickerdoodle, which I like. The pumpkin flavor is very subtle. I like putting pumpkin in recipes whether you taste it or not because it has so much nutrition in it; beta-carotene that converts to vitamin A which can be hard to get in your diet; it's a good fiber source; potassium and magnesium; and it has anti-inflammatory properties like antioxidents. Theses cookies really smell up the house while you're baking them, too, because of the cinnamon which is perfect on a rainy day. Usually, this time of year, I make my Spider Web Cupcakes or Pumpkin Bread but I really felt like these cookies for a change and I'm glad I did. They are nice and soft (I prefer soft cookies moreso than crunchy) and they have the right amount of sweetness to them, not overly sweet. We made my Halloween Cookies over the weekend when the grandkids were here, definitely a more sweet and sugary cookie. These are decorated with the most addicting butter cream frosting.

These cookies not only taste amazing but they are also a ton of fun to make. I mean, who doesn't love BLACK frosting?

I can tell you that a 6-year-old and a 4-year-old sure love black frosting.

I'm not going to say these Pumpkin Snickerdoodle cookies are healthy, but I believe when you add a little pumpkin puree to any recipe, you're boosting the health-o-meter quite a bit. So, I'm going to go with it. Try these Pumpkin Snickerdoodles, my healthy fall treat.

Makes 2-3 dozen cookies

2 cups flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. cream of tartar
1 tsp. pumpkin pie spice
3/4 cup salted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1/3 cup pumpkin puree

Snickerdoodle dust

2 Tbsp. sugar
2 tsp. cinnamon

1. Preheat oven to 350 degree F.

2. In a medium bowl, mix flour, baking powder, baking soda, cream of tartar and pumpkin pie spice; set aside.

3. In another small bowl, mix pumpkin puree and vanilla extract, set aside.

4. Cream butter, sugar and brown sugar in the bowl of a stand mixer

5. Once butter and sugar mixture is light and fluffy, add the egg and mix until fully incorporated.

6. Add pumpkin puree mixture, mix completely

7. Add dry ingredients and mix until just combined.

8. Mix cinnamon and sugar in a small bowl for snickerdoodle dust, and set aside.

9. Using a Tablespoon or large cookie scoop, scoop out the cookie dough and roll in snickerdoodle dust.

10. Place on baking sheet and slightly press flat with a flat surface (bottom of a glass or measuring cup).

11. Continue with remaining cookie dough, placing cookies at least 2 inches apart.

12. Bake at 350 degree F. for 12 -14 minutes.

13. Let cool on a cookie rack for 5 minutes. Enjoy!

Trader Joe's Gluten-Free Oatmeal, Peanut Butter and Chocolate Chip Cookies

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