Canadian Recipes/ Featured

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Okay, I’m out of vacation mode, I’ve done all the laundry and put away our suitcases. It’s time to get back into the kitchen and back onto this blog. The baby is down for her morning nap, and these naps have usually been running 2 hours, so it’s the perfect time to post this recipe. I might even have time to have a quick nap before she wakes up!

One of the things I’ve been trying to work on is eliminating food waste in our household, by using leftovers more creatively and by using ingredients more effectively. For example, tomato paste. Most of my favourite pasta recipes or stew recipes call for 1 or 2 tablespoons of tomato paste, so I’d go out and buy a can of tomato paste. I’d make the recipe, and the opened can would sit in the fridge until it grew mold and I threw it away. A can of tomato paste is only about a dollar, but still, what a waste! So with tomato paste, I try to make a few recipes within the week that call for tomato paste so that I can use up the can.

The same applies for pure pumpkin puree. The pumpkin puree that I buy comes in a huge can. The pumpkin pie that I make only calls for one cup of pumpkin puree, so what do I do with the rest of the can? Well, I decided to make some sort of pumpkin cookies recipe. It took a few tries and some not-so-good batches, but I’ve tweaked the perfect pumpkin snickerdoodles recipe. These are currently in our cookie jar and I am devouring them! Sadly, I can’t eat pumpkin pie anymore because of all the dairy in it, so this will be the primary use of my cans of pumpkin puree now.  Does anyone have any good dairy-free recipes that call for pumpkin puree?

Pumpkin Snickerdoodles

Print Recipe
Serves: 15-18 cookies Cooking Time: 15-18 minutes bake time

Ingredients

  • 1/2 cup salted butter, softened
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 6 tbsp pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cup all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • CINNAMON SUGAR
  • 1/4 cup white sugar
  • 1 tsp ground cinnamon

Instructions

1

Using a hand mixer, cream butter, white sugar, brown sugar and pumpkin puree together until smooth. Add the egg and vanilla and mix well.

2

Whisk together flour, baking powder, salt and ground cinnamon in a separate bowl. Slowly add the dry ingredients to wet ingredients, mixing as you go until just incorporated. If the dough is a little too wet, add a little more flour in, a tablespoon at a time. The dough should be only slightly sticky and firm enough that you can mold them into balls.

3

Cover the bowl with the dough with plastic wrap and chill in the fridge for an hour or in the freezer for 15 minutes. I usually chill it in the freezer while I clean up the kitchen and preheat the oven.

4

Preheat oven to 350 degrees. On a small plate mix the cinnamon sugar ingredients together. Preparing baking sheets by lining with parchment paper.

5

Roll the dough into balls (about 1 tablespoon of dough). Coat them with the cinnamon sugar mixture and place on the baking sheet a couple inches apart.

6

Bake for 15-18 minutes until they are firm to the touch. Let them cool and enjoy!

 

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2 Comments

  • Reply
    Michelle
    March 19, 2017 at 7:14 pm

    When Lorianne gave me a huge zucchini, I made a bunch of pumpkin zucchini bread. I added chocolate chips instead of nuts. http://www.sixsistersstuff.com/2011/10/pumpkin-zucchini-bread.html

    • Reply
      Elizabeth Nguyen
      March 21, 2017 at 4:31 pm

      I’ll definitely have to try this recipe this summer when zucchinis are in season. Thanks Michelle!

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