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How about a little something sweet for Halloween weekend? Pumpkin snickerdoodles? Don’t mind if I do! Truthfully I don’t think I’d ever made a snickerdoodle prior to this, but it is certain to be a repeat item in my home. Snickerdoodles are soft, cakey little cookies rolled in cinnamon sugar and flattened slightly before they are baked.  They are fabulous, soft and warm straight from the oven, but be warned, they didn’t last long, even squirreled away in the freezer. Turns out frozen snickerdoodles are delicious.

This recipe is adapted from a version over on Annie’s Eats. I’ve done some tinkering, reducing the fat ever so slight and increasing the amount of pumpkin puree accordingly. I also used a blend of three flours here; all purpose, whole wheat, and millet flour. The millet flour adds to a delicate crumb and a nutty flavour, but if you don’t have it on hand you can use all purpose flour instead. I also added some ground ginger, because in my opinion all pumpkin baked goods go hand in hand with a gingery kick. Halloween is on Monday, so Tuesday is pumpkin processing day, right? These snickerdoodles are a fabulous start to using up all that pumpkin puree you’ll soon have stashed away!

One year ago: Roasted Pumpkin and Kale Frittata

Pumpkin Snickerdoodles Recipe:

The snickerdoodle dough is mixed, then chilled for at least one hour. You can keep the dough chilling in the fridge overnight if you like, and serve fresh out of the oven warm snickerdoodles when you’re ready. You could also roll the dough into balls, toss in sugar, flatten, and then freeze them at that stage, then you’d be just minutes away from snickerdoodle goodness at any given time.

Yields 2-3 dozen cookies.

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1 1/2 cups all purpose flour

1 3/4 cups whole wheat flour

1/2 cup millet flour

1 1/2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

3/4 cup (6 oz / 170g) room temperature butter

1 cup granulated sugar

1/2 cup packed brown sugar

1 cup pumpkin puree (well drained if you’re using fresh puree – measure after draining)

1 egg

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For the cinnamon sugar:

1/2 cup brown sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

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In a medium bowl sift together flours, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside. With an electric mixer combine butter and sugars until light and fluffy. Add egg and pumpkin and mix until well blended. Add dry mixture and mix until just combined. Set the mixture in the fridge for at least one hour.

Preheat oven to 350 F, 180 C. In a small bowl combine brown sugar, cinnamon, and ginger. Line a baking sheet with parchment paper. Scoop out about 2 Tbsps of chilled snickerdoodle dough and roll in a ball in the palms of your hands. Toss with cinnamon sugar, and place on the prepared baking sheet. Repeat until sheet is full, giving cookies some space for spreading. Take a smooth bottomed glass and dip the bottom in water and then in the cinnamon sugar. Press onto the cookies to slightly flatten. If the glass starts to stick to the cookies, re-coat the bottom in sugar. Bake for about 15 minutes, rotating pan half way through baking. Transfer to a wire rack to cool cookies. Enjoy!

Do ahead: cookies will last about a week in an airtight container at room temperature, or can be frozen. Dough can be made ahead and chilled in the fridge or frozen.

All text and photos © The Muffin Myth 2011

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