Thanksgiving here in Canada has come and gone, so though I love all things pumpkin, they’re mostly gone from my head. However, I know that my American friends are just ramping up to planning Thanksgiving menus, many of which will need a hefty infusion of pumpkin.
So, if you’re looking for a sweet treat to add to your Thanksgiving table, or you’re just a die-hard pumpkin fan like me, give these Pumpkin Snickerdoodles a try. They’re delicious, easy to make, and they last a long time in the freezer (great for making ahead). I find that the pumpkin flavour is much more pronounced the day after they’re baked, so if you can make ahead, that’s probably best.
Pumpkin Snickerdoodle Cookies
1 cup butter, softened
1/2 cup dark brown sugar
1 1/2 cups white sugar plus 1/2 cup for rolling
2 tsp vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
3 cups flour
pinch of salt
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon plus 1 tsp for rolling
2 tsp pumpkin pie spice, plus 1 tsp for rolling
Melt butter in a microwave safe bowl, then beat in brown sugar, white sugar, vanilla and pumpkin. In a separate bowl, whisk together flour, salt, baking powder, baking soda, and spices. Stir in the wet ingredients, then cover and chill the dough for about 1/2 hour.
Scoop the dough into balls, and roll in a mixture of white sugar, cinnamon, and pumpkin pie spice. Place on an ungreased cookie sheet, and bake for about 10 minutes. They will still be soft when you take them out of the oven, but they will firm up and get chewy once cool.