Pumpkin Snickerdoodles

       I'm one of those people that enjoys pumpkin treats all year long. But during the cooler months, I become border line obsessed.  So I hope you aren't too pumpkin-ed out yet cause along with this recipe, I have a few more pumpkin recipes to share in the next few weeks.

     Even if you ate a few too many pieces of pumpkin pie over the past week, you should still try these cookies.  The usual warm spices of a snickerdoodle, paired with the wonderful, yet subtle flavor of pumpkin.  Clearly a winning combination.

     Knowing that pumpkin makes a cakey cookie, I tried out a Cooks Illustrated tip and cooked the pumpkin for about 5 minutes to remove some of the moisture.  I definitely think it helped achieve a more chewy texture.  But if cake like cookies are your thing, by all means skip this step and add the pumpkin straight from the can (or the processor if you made your own puree).

Pumpkin Snickerdoodles

For the cookies

1 cup granulated white sugar
1 cup (2 sticks) salted butter, at room temperature

1/2 cup light brown sugar

3/4 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

3 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon
pinch of ground cardamom (optional)

For the cinnamon-sugar coating

1/3 cup white sugar 

1 teaspoon cinnamon

1/8 teaspoon ground ginger

In a small saucepan, simmer pumpkin over medium heat until thickened, about 5 minutes (it will become shiny).  Add cinnamon and cardamom (if using) to pumpkin and cook for another minute.  Transfer pumpkin mixture to a bowl and chill in the refrigerator until cool.

In the bowl of an electric mixer (fitted with beater attachment) cream the butter until fluffy, about 2 to 3 minutes.  Add sugar and cooled pumpkin mixture and continue to beat well.  Now add in the egg and vanilla,  scraping down sides of the bowl to incorporate all of the ingredients.

In a medium bowl, whisk together flour, baking powder, and salt. Beat flour mixture into liquid mixture a little at a time just until incorporated.

Cover dough with plastic wrap and chill for at least one hour.

When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper. Mix coating sugar ingredients in a small bowl.  Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they're coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.  Bake for 10 to 12 minutes, until slightly firm to the touch. Cool on baking sheet for one minute then transfer to wire rack to finish cooling.

Makes about 3 dozen cookies.

adapted from Recipe Girl