Tag Archives: pumpkin

Pumpkin Snickerdoodles

This is one of my favorite cookies, with a fall twist!

And talk about easy! I took Martha Stewart’s Basic snickerdoodle recipe, made a few changes, added a can of pumpkin, the rolled those babies in some cinnamon sugar and voila!

Pumpkin Snickerdoodles

makes 2-3 dozen

1 c. butter, softened
1 1/2 c. granulated sugar
1 egg
1/2 tsp. vanilla
3/4 c. pumpkin puree
2 3/4 c. all purpose flour
2 tbsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Cinnamon Sugar = 1/4 c. sugar + 2 1/2 Tbsp. cinnamon

With an electric  mixer, cream butter and sugar until light and fluffy. Add egg, vanilla and pumpkin. Mix until just combined.  The cookies turn out fluffier if you mix your dough as little as possible.

In a medium bowl, stir together dry ingredients. Slowly mix dry ingredients into the batter, continuing to mix just until completely combined

I always like to chill my dough to make it easier to roll.  With the addition of the pumpkin this dough is especially sticky.

Preheat oven to 350°F.

In a small bowl combine sugar and cinnamon. Shape heaping tablespoons of dough into balls and roll in the cinnamon sugar. Space cookies roughly 2″ apart on parchment lined cookie sheet.

Bake for about 12 minutes. These cookies don’t brown much and stay really soft so keep that in mind when you check them! Remove from over and after a minute or two transfer to a wire rack to cool. Enjoy!


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Pumpkin Apple Bread

Happy Halloween!!!!  It is definitely the season for pumpkins so naturally I have like 10 trillion pumpkin things I want to post, but I will start with this bread.  It is sweet, spicy, and full of pumpkin goodness.  A few changes to my favorite recipe, thank you Gourmet, and this bread is absolutely perfect! especially with a cup of coffee….

Pumpkin Apple Bread

makes 2 loaves

1 Tbsp. all purpose flour
5 Tbsp. sugar
1 tsp. cinnamon
1 Tbsp. butter

3 c. all purpose flour
3/4 tsp. salt
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. freshly grated nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1 15oz can pumpkin
3/4 c. oil, I used grape seed but canola would work
1 1/4 c. sugar
1 c. packed light brown sugar
4 large eggs lightly beaten
2 Granny Smith apples peeled, cored, and chopped
1/2 c. pecans, rough chopped

For Topping:  Blend ingredients together with your fingertips until mixture resembles coarse meal. Mix in Pecans.

For Bread: Put a rack in the middle of the oven and preheat to 350°F.  Butter 2 9×5 inch loaf pans.

Sift together flour, salt, soda, cinnamon, nutmeg, cloves, and allspice into a medium bowl.  Whisk together pumpkin, oil, sugar, and eggs in large bowl.  Add flour mixture until well combined.  Fold in apples.

Divide between buttered loaf pans.  Sprinkle half of the topping over each loaf.  Bake until wooden pick comes out clean 50-60 minutes.  Cool loaves in pan on rack for 45 minutes.  Remove from pans and cool completely, about 1 hr. Enjoy!

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Filed under breakfast and brunch, Fruit Desserts