The temperature has been steadily dropping, sweaters are back into the rotation, football Sundays are in full swing, and the leaves have mostly fallen here. You know what that means… Pumpkin season is officially upon us! Let the festivities begin! You know how I just love Fall more than any other season. 🙂
I have made a bunch of pumpkin cookies and desserts over the years, but I think I have found my favourite recipe in these amazing pumpkin snickerdoodles. They’ve got all the softness and texture of a snickerdoodle, with the warm, comforting hint of pumpkin and cinnamon. It’s like if your favourite pumpkin spice latte and those awesome soft-batch Pepperidge Farm cookies (that you can find at Target – also SO delish) had a baby and you got to take it home. And eat it. Ok, well that was just a bit ridiculous, but you HAVE to try these delicious cookies yourself! Then you will see what I mean and how they are definitely one of my favourite Fall cookies. One batch makes a lot of cookies but instead of halving it, make the full batch and share them with friends, family, neighbors, whoever. It’s a nice way to get in your baking therapy and officially enjoy the Fall season. 🙂
5). Preheat oven to 350°F. In a shallow bowl, mix together the sugar, cinnamon, cardamom and pumpkin pie spice to make the coating for the cookies.
6). Using a cookie scoop, two spoons, or your hands, roll the cookie dough into 1.5″ balls, then roll around in the sugar coating to cover completely. Place cookies on a baking sheet lined with parchment paper (or a Pampered Chef bar pan, if you’re like me. Fantastic product!) and press on each cookie lightly to flatten slightly (you should be able to fit 12 cookies easily per baking sheet).
7). Bake for 10-12 minutes, or until tops don’t look “wet” anymore. Remove from oven, allow cookies to sit on the baking sheet for 3 more minutes, then move to a cooling rack. ENJOY!
Inspired by Annie’s Eats