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Pumpkin Snickerdoodles

So, let's recap. We've done pumpkin cake, pumpkin cupcakes, pumpkin bars, pumpkin muffins...what's next? Oh right. Pumpkin cookies!

Since I already made straight up pumpkin cookies last year, I had to do something different this time around. Rather than have the pumpkin be the base of the cookie, I decided to incorporate it into an already fab cookie-- the classic snickerdoodle.

Now, you've probably already seen this done before, BUT, I can almost guarantee you haven't seen it done without eggs. As in, the recipe had no eggs in it. Yup, that's something new for sure.

You see, I recently discovered that pumpkin can replace eggs. It's true! Ever wonder why pumpkin cookies are always so cakey? Well, it's because you're sort of in a way adding more eggs to the recipe and that means more rising action. Remove the eggs and you've solved the problem!

I definitely didn't want these snickerdoodles to be anywhere near cakey. So, I got rid of the egg and added just enough pumpkin. I also replaced some of the white sugar with brown sugar for added chewiness. And of course, it wouldn't be complete without throwing in some pumpkin pie spice, but instead of adding it to the cookie dough, I rolled the dough balls in it before baking.

The results were phenomenal! Texture wise, the cookies were super soft and chewy and they had the loveliest crisp around the edges. And flavor-wise, they were all snickerdoodle with just the perfect hint of pumpkin and just enough spice.

They tasted even better on the second day because the pumpkin flavor really started to shine through. I can't tell you how they taste on the third day though because I ate them all. Pumpkin is a vegetable, right?

Pumpkin Snickerdoodles

Yield: 2 and 1/2 dozen cookies
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1 and 3/4 cups + 2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cream of tartar
1/8 teaspoon baking soda
1/8 teaspoon salt
1 stick (8 tablespoons) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup pumpkin puree
2 tablespoons milk
pinch of vanilla powder (or 1 teaspoon vanilla extract)

3 tablespoons granulated sugar
1 teaspoon pumpkin pie spice


Line two cookie sheets with parchment paper and set aside.

In a medium sized bowl, whisk together flour, cinnamon, nutmeg, ginger, cream of tartar, baking soda, and salt. Set aside.

In another bowl, using an electric hand mixer, beat butter for 30 seconds until creamy. Add sugars and beat until light and fluffy. Add pumpkin puree, milk, and vanilla and beat until well-combined.

Gradually pour in dry ingredients, beating after each addition until incorporated. Transfer dough to freezer and chill for 30 minutes.

Preheat oven to 375 degrees F.

In a small bowl, combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice. Form the chilled dough into 1" balls. Roll balls in spice/sugar mixture. Place on prepared cookie sheet, then flatten slightly with the bottom of a glass.

Bake for 8 minutes. Let cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.

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