But when I read the actual recipe, I was disappointed with some of the ingredients.
For a recipe that included pumpkin, it called for lots of butter - and big amounts of multiple sugars, too. So I decided to play with this recipe a bit and see if I couldn't make it a bit healthier. I reduced the amount of butter, simplified and reduced the sugars, and swapped out the white flour for white wheat. Oh, and the pumpkin? I added more of that good stuff.
In the end, we got soft, old-fashioned snickerdoodles with a spicy, fall finish on the outside that are much better for us.
I can't keep this pumpkin version in the house, either.
I think they were a hit.
Here's how to make your own Pumpkin Snickerdoodles.
- 1/2 c. butter, softened
- 3/4 c. brown sugar
- 1 c. pumpkin puree
- 1 egg
- 2 t. vanilla extract
- 3 3/4 c. white-wheat flour
- 1 1/2 t. baking powder
- 1/2 t. salt
- 1/2 t. ground cinnamon
- 1/2 c. sugar
- 1 t. ground cinnamon
- 1/2 t. ground ginger
- Cream butter and sugar.
- Add egg and vanilla extract. Stir until shiny.
- Add pumpkin puree.
- In a medium-sized bowl, combine all dry ingredients.
- Add the dry ingredients to the wet ingredients slowly.
- Chill dough for 45 - 60 minutes.
- Combine spice ingredients in a small bowl.
- Roll dough into balls.
- Coat the dough balls with the spice mixture. Place on cookie sheets.
- Flatten each dough ball with the bottom of a glass.
- Bake at 350 for 12-14 minutes.
- Remove from tray and cool.
These cookies are great with a glass of milk or on a pretty platter shared with friends - and those spices make your house smell great while the cookies are baking!
What is your favorite kind of cookie?