I participated in The Great Food Blogger Cookie Swap this year. It was a ton of fun to make my favorite cookie for someone else to enjoy I sent a dozen and half to each of my cookie matches: Samantha over at The Little Ferraro Kitchen and Chris over at Mele Cotte. I had never read either of their blogs but I am hooked now! Head over to say hey and check out the yummy things they’ve got cooking

Pumpkin Snickerdoodles

I have fond memories of my Mom making snickerdoodles growing up. My job was always to roll the little dough balls around in the cinnamon/sugar mix. It is hands-down my favorite cookie (with peanut butter close behind). I decided to give my Mom’s snickerdoodles a little festive kick for this event…I added pumpkin! I have to say, I was a little bummed to be sending these delicious babies out the door. But I did snag a couple for myself, hot out of the oven. *drool*

Cookie Ingredients:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

Coating Mix:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour. (I made the dough the night before I planned to bake it and let it chill in the fridge overnight)

Preheat the oven to 350˚ F. Line baking sheets with parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Flatten the dough balls slightly.

Bake the cookies for about 10-12 minutes, or until just set. Let cool on the baking sheets a few minutes, then move to a wire rack to cool completely. Repeat with the remaining dough.

All packaged up and ready to go on their journey! One box to California and one right next door to Georgia

I also received cookies from Samantha and Chris! Both were absolutely delicious!!

Black Cherry Pistachio Rugelach from Samantha

Spiced Cookies from Chris

I have definitely eaten my fair share so far! Mmmmmm…

I also got to pick up some fruit today that I ordered from a friend for her girl’s fundraiser at school! SCORE!

Hope y’all have had a great day! G’Nite!