Fall is my absolute favorite season. I’m not sure if it’s because of the cooler weather, the pumpkin treats, the fun things to do, or the changing of the leaves. Since I live in Texas, our leaves don’t really change but all the other stuff we have!
I usually start wanting to eat anything pumpkin beginning in June. But I resist the urge and wait until it gets a little cooler before I start the baking. And by cooler I mean high 80s.
I was heading home this past weekend and knew I wanted to take a treat to my niece and nephews. Snickerdoodles were calling my name and since it was cooler, incorporating pumpkin into them was the best idea.
This is the first treat of pumpkin season for me and I couldn’t be happier. These cookies were so soft and left you wanting more. Expect lots more pumpkin soon.
Pumpkin Spice Snickerdoodles
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp pumpkin spice
1/2 cup margarine, softened
1 cup sugar
1/3 c pumpkin purée
1 tsp vanilla extract
1/2 cup brown sugar
1 tsp pumpkin spice
Preheat oven to 350 degrees F.
In a mixing bowl, whisk together flour, baking powder, baking soda, and pumpkin spice.
In a large mixing bowl, cream margarine and 1 cup of sugar together until blended. Beat in pumpkin purée, vanilla extract and egg. Slowly add dry ingredients until just mixed.
In a small dish, mix together brown sugar and pumpkin spice.
Using a tablespoon Cookie Scoop, roll dough into balls, and roll in the sugar mixture. Place on ungreased cookie sheet.
Bake for 10-12 minutes.
Remove from oven and let sit for five minutes. Transfer to a wire rack and cool.