It's that time of year when the leaves are golden, the air is crisp, and the aroma of pumpkin fills the kitchen. You feel like curling up on the couch with a good book and settling into the comfort of the season. With that scene in mind, think of all the yummy fall recipes that would do it justice. Pumpkin pie? Pumpkin chocolate chip bread? Pumpkin scones? We'll do you a favor and give you one of our favorite fall recipes to help you make it happen today!
PUMPKIN SNICKERDOODLES
Ingredients
½ cup unsalted butter, melted and cooled for at least 10 minutes
½ cup sugar
⅓ cup packed light brown sugar
¼ cup pumpkin puree
1 large egg yolk
¾ teaspoon vanilla
1 ½ cups all purpose flour
1 ½ teaspoons pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon salt
Topping
¼ cup sugar
2 teaspoons ground cinnamon
Instructions
Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.
Stir in egg yolk and vanilla extract.
In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
Gradually add dry ingredients to wet ingredients until well-combined.
Cover cookie dough with plastic wrap and place in the refrigerator to chill for at least 45 minutes.
Once dough is nearly finished chilling, preheat oven to 350F
Line a cookie sheet with parchment paper.
Mix together your cinnamon sugar ingredients
Remove dough from refrigerator and scoop into 1 ½ Tablespoon-sized balls.
Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to cookie sheet, spacing at least 2" apart.
Bake cookies in a 350F oven for 10-12 minutes.
Keep remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
Cool a bit and then enjoy!
We might be a chiropractor's office, but we totally understand the need for those little things that make your heart happy, too... and today that's warm cookies from the oven and a soft couch! Enjoy!
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