Who doesn’t love pumpkin flavored desserts in the autumn time? I for one, only like pumpkin cookies and pumpkin bread. Yesterday I decided to make pumpkin snickerdoodles. These babies are light, airy, fluffy and full of flavor.
1 cup sugar
2/4 cup packed light brown sugar
1 cup ( 2 sticks) Earth Balance Butter, softened
1 egg yolk
1 1/2 teaspoon vanilla extract
1 cup canned pumpkin puree
3 teaspoons corn starch
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon + 1 pinch salt
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
3 1/2 cup all purpose flour
1/2 cup sugar
2 teaspoon cinnamon
a sprinkle or two of pumpkin pie spice
In an electric mixer with the paddle attachment cream together sugars and softened butter till just combined.
Mix in egg yolk and vanilla extract. Add in pumpkin puree, mixture might look a little like it curdled, that’s okay!
On low speed, add in the pumpkin pie spice, cinnamon, salt, baking powder/soda, cream of tartar and corn starch. Mix till combined.
Finally add in the flour, 1/2 cup at a time, making sure to mix it well between.
Dough will be sticky, place dough into fridge to chill for 4 hours.
When dough is chilled, preheat oven to 350°F.
In a small bowl mix together the sugar, cinnamon and pumpkin pie spice for rolling.
Make tablespoon size balls and roll into the cinnamon sugar mixture, make sure its evenly coated around the ball.
Bake for 12 minutes, cookies will look a little moist in center still, that’s okay! let cool on cookie sheet for 2 minutes before removing them to cool the rest of the way.
Don’t forget to try one fresh out of the oven! I was pleasantly pleased with how light and fluffy they felt.