Sunday, November 14, 2010
~ Tannis Johnson / Collector of Recipes
1 c. butter, room temperature
1 1/2 c. sugar
3/4 c. pure pumpkin puree
2 t. vanilla
3 3/4 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 c. sugar
1 t. cinnamon
In a large bowl, cream butter with an electric mixer until fluffy. Add 1 1/2 cups of sugar and pumpkin puree; beat well. Mix in egg and vanilla.
In a separate bowl, whisk together flour, baking powder, salt and 1/2 teaspoon of cinnamon. Beat flour mixture into liquid mixture a little at a time thoroughly combined. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
Preheat oven to 350 degrees. Mix 1/2 cup sugar and 1 teaspoon in a small bowl. Remove cookie dough from refrigerator and roll 1 1/2 tablespoons at a time into balls. Roll each ball in the cinnamon sugar mixture until totally coated, then place two inches apart on greased baking sheets. Flatten cookies with bottom of a glass.
Bake for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes, then place on a wire rack to cool completely.
Makes about three dozen.
Notes: These have enough pumpkin in them that you can tell they're different than a regular snickerdoodle, but not so much that you can tell the difference is pumpkin.