Pumpkin Snickerdoodles.

Today, I awoke to fall.  I walked out to my car this morning and my breath hung in the air.  A cold layer of dew covered my car.  I noticed the leaves on my commute to work and they were all changing from green to red, gold, and orange.

That’s the beauty of living in the Midwest   Seasons seem to change overnight.

These cookies embody everything I love about fall — the warmth of cinnamon, the sweetness of sugar, and the distinctive taste of pumpkin.

I made a big batch and they were promptly devoured — these are sure to become a new fall staple in my home.  Hope you’re enjoying some crisp air and crunchy leaves in your neck of the woods, friend… and if not, these are sure to help you enjoy them in spirit.

Happy October!

Pumpkin Snickerdoodles

Recipe adapted from Baked Perfection

Makes about 3 dozen, medium sized cookies

You will need:

2 and 3/4 c. all-purpose flour

2 t. baking powder

1 t. cornstarch

1/2 t. salt

1/2 t. apple pie spice

1 and 3/4 sugar, divided

2 sticks unsalted butter, softened

1 egg

3/4 c. pumpkin puree

2 t. cinnamon

1. Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper and set aside.

2. In a large bowl, whisk together flour, baking powder, corn starch, salt, and apple pie spice.  Set aside.

3. In the bowl of an electric mixer with the paddle attachment, cream butter and 1 and 1/2 c. of the sugar together until light and fluffy — about 2 minutes.  Scrape down the sides of the bowl with a spatula.

4. Add in the egg and pumpkin puree.  Mix well.

5. Slowly add in the flour mixture — about 1 c. at a time — until well combined, careful not to over mix.

6. In a small bowl, mix together 1/4 c. sugar and 2 t. cinnamon.

7. Using a small/medium sized ice cream scoop or a spoon, scoop even amounts of dough and roll into balls.  Roll dough balls into sugar/cinnamon mixture and place on cookie sheet, about 2″ apart.

8. Bake the cookies about 15 to 17 minutes, or until edges are beginning to brown, but centers are soft and fluffy.  Cool on the cookie sheet about 5 minutes, then transfer to a wire rack to cool completely.

Cookies will keep, in an airtight container at room temperature, for up to 4 days.

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