Monday, November 5, 2012


Welcome to a week's worth of pumpkin recipes!  And I could have done something interesting like showed you how to make your own pumpkin puree or use pumpkin in a savory dish, but really?  We're gearing up for the holiday season in a house that churns out cookies like they're going out of style.  Of course, every recipe is going to be sweet, scrumptious, and perfect for your Thanksgiving (or other holiday) gatherings.  It you expected anything different, you clearly don't know me that well.  I basically live on sugar, butter and chocolate for two months straight and then wonder in January why my pants don't fit.  So you're welcome and enjoy these tasty pumpkiny treats!

In my cookie world, you know the doodles go over well in my house: Snickerdoodles, Mapledoodles, a friend of mine even made a Lemondoodle I need to replicate because that was tasty.  Plus I've got another doodle in my apron for you soon.  So take delicious pumpkin, put it in a soft cookie dough and surround it with cinnamon sugar and you've got a delicious new doodle for all to enjoy.  The cookie is the perfect texture with a crisp edge but with tender crumbs inside and since cinnamon and pumpkin are totally BFFs, the flavor combo is perfect.

I can't remember when I found this recipe by Amanda at Fake Ginger (remember when I shared those amazing Candied Bacon Chocolate Chip Cookies from her?), but I knew immediately that they would be part of this year's holiday cookie spree.  What's not to love?  And easy-peasy like any other doodle.  I swapped the cinnamon for actual pumpkin pie spice and ramped it up a bit, but otherwise followed Amanda's instructions to produce pretty and yummy doodles in a fun new flavor.



1 cup butter, softened
1 cup sugar
1/2 cup brown sugar, packed
3/4 cup pumpkin puree
1 egg
2 teaspoons vanilla extract
3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup cinnamon sugar or 1/2 cup sugar with 1 teaspoon cinnamon mixed in

In the work bowl of a stand mixer, cream the butter until fluffy then add 1 cup sugar and the brown sugar and pumpkin and beat until combined.

Add egg and vanilla, mixing well and scraping sides of bowl as needed.

In a large bowl, whisk together flour, baking powder, salt and pumpkin pie spice.

Gradually add flour mixture to butter mixture, mixing until just combined.  Cover with plastic and chill dough for about an hour and dough is firm.

Using a medium cookie scoop or a tablespoon, shape dough into balls.  Roll dough balls in cinnamon sugar to coat and arrange on parchment or Silpat lined baking sheets.

Press down on dough balls with the bottom of a glass to flatten.

Bake at 350 degrees F for 10-14 minutes or until slightly firm and turning golden at the edge.  Turn baking sheet 180 degrees halfway through baking. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and let cool on pan for about 5 minutes before transferring to wire racks to complete cooling.

Makes 4 dozen cookies.

Happy Baking,
The Cookie Princess

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