Pumpkin Snickerdoodles

It's that wonderful time of year when we have more pumpkins than we know what to do with. This week I tried adding some pumpkin puree to a classic snickerdoodle recipe and the end result was a success. Earlier in the week it was cold so we had warm pumpkin snickerdoodles with hot apple cider. Yesterday and today was super hot and we had popsicles. Go figure!

Pumpkin Snickerdoodles
(printable version 

yields 2 dozen cookies

• 1/2 cup butter
• 1/2 cup pumpkin puree
• 3/4 cup granulated sugar
• 1 egg
• 2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar

• 1 tablespoon granulated sugar
• 1 tablespoon cinnamon

1. Cream the butter, sugar, and pumpkin puree
2. Add the egg to the creamed mixture and beat until well incorporated.
3. Sift the dry ingredients into a bowl.
4. Add half of the sifted ingredients into the egg mixture. Stir with a mixing spoon. Then add the rest of the sifted ingredients and stir until well incorporated.
5. Cover the mixing bowl and put it in the refrigerator for one hour.
6. Preheat oven to 400*.
7. Mix one tablespoon of sugar and one tablespoon of cinnamon on a small plate.
8. Break off a bit of cold dough, about the size of a walnut, and roll it into a ball.
9. Roll the ball around in the dish of cinnamon-sugar.
10. Put it in the cookie sheet and make more balls the same way.
11. Leave a lot of room around each cookie.
12. Bake for 10 minutes. These cookies are really soft when you take them off the cookie sheet. lift them up carefully with a spatula and set them on a wire rack to cool.