Halloween Cookies- Pumpkin Snickerdoodles

I love fall. I love the weather turning chilly. I love sweaters. I love changing leaves. I love cinnamon. And I love pumpkin.

I was thinking about cinnamon which led me to thinking about snickerdoodles. (recipe here). I really associate those cookies with Christmas, though, so I started thinking about how to fallify them. And landed on pumpkin.

So, here are my pumpkin snickerdoodles.

For this recipe you will need:

  • 2 sticks salted butter, at room temperature
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 3/4 cup canned pumpkin puree
  • 1 egg
  • 2 teaspoons vanilla
  • 3 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • plus more cinnamon and sugar for rolling

This dough is really easy to make. Just keep in mind it needs to be refrigerated for 1 hour before you roll and bake your cookies.

To make the dough, start by creaming two sticks of butter.

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When the butter is fluffy, add sugar, brown sugar, pumpkin, vanilla and egg and stir to combine.

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In a separate bowl, mix your remaining ingredients (flour, baking powder, salt and cinnamon) and slowly add the dry ingredients into the wet.

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Stir until combined

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At this point, the dough needs to go into the fridge for at least one hour.

…Time lapse…

Preheat the oven to 350, grease two cookie sheets and take your dough out of the fridge. in a small bowl, mix together cinnamon and sugar. I tend to a 2:1 sugar : cinnamon ration, but mix to your taste.

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Let’s start making cookies! I made roughly ping pong size balls of dough and wound up with 6 dozen cookies.

Roll the dough into a ball

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Roll the dough ball into the cinnamon and sugar and place on the cookie sheet.

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When your cookie sheet is full, lightly press down on the dough balls to flatten them. These cookies don’t spread, so flattening them is necessary.

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Bake at 350 for 11-13 minutes.

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The best part? The house smells like pumpkin pie. The bestest part? You get to eat cookies that taste like pumpkin pie. And who doesn’t love a cookie?

And the bestest bestest part? You’ll have 72 cookies to share with friends or coworkers.

Happy Halloween!

Pumpkin Oatmeal Muffins

There is a hint of a chill in the air here. The mornings start out crisp. The sky is a clear turquoise blue. Summer fruits no longer abound on grocery store shelves.

Fall is coming.

Fall is a warm mug of tea, a hint of cinnamon in the air and pumpkins.

These muffins packed with pumpkin, oatmeal and cinnamon give you something to accompany that mug of tea.

No all you need is a good book.

For the muffins:

  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon¬†cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg, beaten
  • 3/4 cup canned pumpkin
  • 1/4 cup milk
  • 1/4 cup vegetable¬†oil
  • 1 cup old-fashioned oats

Preheat the oven to 375 and line a muffin pan with cupcake liners. I got 12 muffins out of this recipe.

In one bowl, mix the flour, sugar, baking powder, baking soda, cinnamon and salt.

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In another bowl, mix the egg, pumpkin, milk and oil.

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Add the wet to the dry.

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Stir until combined.

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Then add in the oats

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And stir until combined.

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Spoon the mixture into the cupcake liners.

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And bake for about 15 minutes. The house will smell like pumpkin pie. Is there anything better?

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