12 Cookies of X-Mas: Pumpkin Snickerdoodles

>> Wednesday, December 22, 2010

This blog has been void of my favorite ingredient . . . until now. And I bet many of you thought my love affair was over. That I had finally decided the orange puree -- much like wearing white shoes after Labor Day -- is inappropriate after the Thanksgiving holiday.


Of course, when I found this recipe, I couldn't wait to try it out. Sneaking pumpkin into Snickerdoodles -- it's genius! As you'll find out if you try this recipe, it's also a fabulous way to liven up a Christmas favorite.

(Recipe adapted from Recipe Girl)
Print this Recipe!

What you'll need . . .
  • 1 cup Earth Balance (or butter)
  • 1 1/2 cups dark brown sugar
  • 3/4 cup pure pumpkin puree
  • 1 tablespoon Bob's Red Mill egg replacer plus 3 tablespoons water (or 1 egg)
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1-3/4 cups whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Rolling Sugar . . . 
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Method . . .
  1. In the bowl of an electric mixer fitted with a paddle attachment, beat the Earth Balance for 3 minutes, until whipped.
  2. Add in the sugar, egg replacer, pumpkin, and vanilla. Beat for 4 to 5 minutes, until fluffy.
  3. In another bowl, whisk together the flours, salt, baking powder, and cinnamon. Add to the wet ingredients and mix until well combined.
  4. Cover bowl and put in your refrigerator for at least 1 hour, until firm.
  5. Preheat your oven to 350 degrees F. Line a couple cookie sheets with parchment paper.
  6. Mix together your rolling sugar. Place on a plate.
  7. Scoop heaping tablespoons of dough and roll them into a ball in your hand. Roll into the sugar. Then place on the cookie sheet. Flatten with the back of a spoon and place about 2 inches apart.
  8. Bake for 12 to 14 minutes -- until cookies are golden on the edges.
  9. Optional: Top with a mini bar of chocolate (or a Hershey's kiss).

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