Desserts to Die For:
Now for PUMPKIN Snickerdoodles
By Sydney Hill
I hope you all aren't sick of hearing about snickerdoodles. I didn't intend to right about them two weeks in a row, but I tried these literally last week, and they are so interesting and good! They, too, are a moist and chewy snickerdoodle (pumpkin has a tendency of making things amazing like that). But the flavor combo is also fantastic. I know it seems more of a fall recipe, but let's face it, pumpkin is good anytime and all the time.
1 stick (1/2 cup) margarine
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree
1 large egg
3 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
Sugar mixture:
1/2 cup sugar
1 tablespoon cinnamon
1/2 teaspoon ground ginger
Directions:
Pumpkin Snickerdoodle Cookies
Ingredients:
1 stick (1/2 cup) margarine
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree
1 large egg
3 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
Sugar mixture:
1/2 cup sugar
1 tablespoon cinnamon
1/2 teaspoon ground ginger
Directions:
Preheat oven to 400 degrees.
Mix together the margarine, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts.
In a separate bowl, mix 1/2 cup sugar with 1 Tbsp. cinnamon and 1/2 tsp. ground ginger (more or less depending on how you like it). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2" apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.
Makes about 4-5 dozen cookies.
Mix together the margarine, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts.
In a separate bowl, mix 1/2 cup sugar with 1 Tbsp. cinnamon and 1/2 tsp. ground ginger (more or less depending on how you like it). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2" apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.
Makes about 4-5 dozen cookies.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Image 1:
https://www.madeinmelskitchen.com/wp-content/uploads/2011/11/021.jpg
Image 2:
https://cdn.followpics.com/show/217369119485946322_ZKXBizYw_c_small.jpg
