Pumpkin Snickerdoodle Cookies

Yes, I am a bad blogger. I know this. Weeks and weeks have passed! **slapping hand** I will work on this in the future... life just catches up and surpasses what I think I can handle!

And back to the serious stuff, mmmm... my baked goods!

A while ago I found myself with leftover canned pumpkin after making a pumpkin pie.

Yum...

Anyway, I pondered what to do with the extra canned pumpkin and found a Pumpkin Snickerdoodle Cookies recipe from Recipegirl.com. And it was a perfect fit! After a little magic in the Panda le Chef kitchen, I produced these!

The wise men are obviously my good mojo, which every chef should keep around the kitchen. Here is the full recipe:

COOKIES:
2 sticks butter (1 cup), at room temperature
1 1/2 cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 tsp pure vanilla extract
3 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

ROLLING SUGAR:
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice

1. In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets.  Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

Yield: About 3 dozen