Pumpkin Snickerdoodles, Bellingham Food Photographer

Growing up, I loved baking. That hasn’t really changed, although I have a little bit less patience when things don’t go my way. Plus, having to clean up your own kitchen vs. Mom’s kitchen is a little less motivating 😉 Nonetheless, baking is certainly a little stress relieving, creative break for me and something I love to do to clear my mind. When it comes right down to it, I want something easy, delicious and that won’t let me down! Snickerdoodles were, and still are(?!), my Mom’s favorite cookie. During the fall months, I like to enhance these with a little bit of pumpkin puree! It’s absolutely wonderful- they’re even more fluffy!!

Scroll down to find the recipe I like to use and don’t forget to be generous when rolling your dough in cinnamon sugar 😉

Recipe:

1. Beat pumpkin puree, butter, sugar, and brown sugar until fluffy, about 3 minutes.

2. Beat in egg until well incorporated

3. Stir together salt, cinnamon, pumpkin pie spice, flour, cream of tarter, and baking soda.

4. Slowly beat into butter mixture

5. Refrigerate dough for at least 30 minutes, several hours is better.

6. Preheat oven to 350 degrees. Roll dough in 1in. balls, roll in cinnamon sugar topping.

7. Roll dough in 1in. balls, roll in cinnamon sugar topping.

8. Bake for 10-12 minutes

Ingredients:

1 Egg, large
1 1/2 cups All purpose flour
1/2 tsp Baking soda
1/4 cup Light brown sugar
1 tsp Cinnamon
1 tsp Cream of tarter
2 tsp Pumpkin spice
1/8 tsp Salt
7/8 cup Sugar
1/2 cup Pumpkin pie puree, canned
1/2 cup Butter, unsalted

Topping:

1/4c. Sugar

1/2T. Cinnamon