I just can’t help myself. I think I have enough pumpkin recipes and then I keep wanting to make new things using pumpkin! What got me onto this idea was I saw an old high school friend had posted about eating pumpkin snickerdoodles and saying “where have you been all my life?” With a comment like that I had to give these a whirl. I decided to go with the Goody Mix for this recipe since I had good success my molasses sugar cookie recipe. Due to the pumpkin, the dough was quite soft and sticky which worried me, but I knew the ratio of flour/sugar was right so I went with the sticky dough. Once the cookies baked the nice pumpkin orange color came through nicely which makes these cookies quite festive for fall season. When you think about it, pumpkin was a perfect pairing with the snickerdoodle since pumpkin goes so well with cinnamon and spice.
- 5 C . Goody Mix (below in notes)
- 1/2 tsp . ginger
- 1/8 tsp . cloves
- 3/4 C . pumpkin puree
- 1 egg
- 2 tsp . vanilla
- 1 C . butter
- Mix until uniform. Dough will be sticky, but that's ok.
- /4 C. Sugar
- tsp. cinnamon
- tsp. nutmeg
- /2 tsp. allspice
- Combine. Roll 1-2 tablespoons of dough in this mixture. The sugar and spice help the sticky dough to play nice (yes I rhymed on purpose).
- Place dough balls on greased cookie sheets. Bake at 325 for 15 minutes. The cookies puff up nicely, but flatten once they cool. Leave them on the baking pan an additional 5 minutes. Completely cool on a wire rack. These are soft cookies, so for more crisp cookies bake an additional 3-5 minutes.