Well, hello there! I’m excited to share this recipe with you today because it was such a hit with the kiddos in our house. I LOVE baking with pumpkin in the fall, and as much as I love me a good pumpkin roll (the kind with cream cheese), I’m always looking for something not quite as messy. I’m a big fan of transportable sweets. Or freezeable ones, like these pumpkin pancakes that our girls also love. I had seen some recipes for pumpkin snickerdoodles, and that gave me the idea to create these, which are kinda a cross between a snickerdoodle and my grandma’s soft sugar cookies. In any case…yum.
1/2 c. unsalted butter, softened
1 c. sugar
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. vanilla
1/2 c. canned pumpkin (not pumpkin pie filling)
2 c. flour
2 T. sugar
1 tsp. cinnamon
In a medium mixing bowl, cream the butter and sugar together until fluffy.
Add the 1 c. sugar, baking soda, cream of tartar, ginger and nutmeg. Beat till combined.
Beat in the egg, vanilla, and pumpkin until combined.
Beat in the flour.
Cover and chill for 1 hour.
Meanwhile, combine the 2 T. sugar and cinnamon in a small bowl and set aside. Also, line a baking sheet with parchment paper.
When dough is chilled, drop by the teaspoon-full onto parchment-lined cookie sheets. Give each a healthy sprinkle of the cinnamon sugar.
Bake at 375 for 11-12 minutes.