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Pumpkin Snickerdoodles #PumpkinWeek #Sponsored

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This post written by me on behalf of the sponsors - Dixie Crystals and Eggland's Best - of #PumpkinWeek. 
Products for recipe development and review were provided; prizes were donated for the giveaway, 
and this page may contain affiliate links. All opinions are my own.

It's hard to believe that we're already in the middle of #PumpkinWeek. I hope that all of the scrumptious Fall recipes have inspired you. Many thanks to Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures for organizing this week and arranging for the event sponsors. You can read more about our sponsors and enter the giveaway here.

Wednesday's #PumpkinWeek Recipes

Beverages

Savory
Baked Goods & Desserts

Pumpkin Snickerdoodles

Snickerdoodles are my Enthusiastic Kitchen Elf's favorite cookies. So, it was easy to get him to help me make them. You can use your favorite snickerdoodle recipe; the only tweak we really made: reduce the butter as you're adding moisture with the pumpkin puree. You can read more about Eggland's Best in my first post for the week: The Great Pumpkin Cocktail. The second time I went to the store with my product coupons, I found brown eggs. Love it!


Ingredients

  • 7 T softened butter
  • 1 C organic granulated sugar + 4 T for rolling (prefer Dixie Crystals)
  • 1 egg (prefer Eggland's Best)
  • 2 T pumpkin purée (click on my Fall-Flecked Stuffed Grape Leaves for the purée recipe)
  • 1 t pure vanilla extract
  • 1/2 t ground cinnamon + 2 T for rolling
  • 1/4 t ground cardamom
  • 1/4 t ground nutmeg
  • 3 C flour
  • 1 t baking soda
  • 1/2 t baking powder
  • Also needed: baking sheet, silicone mat or parchment paper, scoop 


Procedure
Preheat oven to 375 degrees F. In a small bowl, blend together 4 T sugar and 2 T ground cinnamon for rolling.

In a small mixing bowl, blend together flour, baking soda, baking powder, 1/2 t ground cinnamon, 1/4 t ground cardamom, and 1/4 t ground nutmeg. Set aside.

In a large mixing bowl, cream together the butter and sugar until lightened and fluffy. Beat in egg, pumpkin puree, and pure vanilla.


Gradually blend in the flour mixture until you have a smooth dough. Here you can use a scoop which is much easier...or you can roll walnut-sized balls with your hands. Place the dough balls in the cinnamon mixture and roll to coat completely.

Place onto prepared cookie sheets. 

Bake for 10 to 11 minutes in the preheated oven - or until golden. If you prefer more crunchy cookies, bake for a minute or two longer. Let cool for a few minutes before removing them to a wire rack to cool completely. Enjoy!


#PumpkinWeek Sponsor products 
included in this recipe...

You may find Dixie Crystals on the web, 
on Twitter, on Pinterest, on Instagram, and on Facebook.

You may find Eggland's Best on the web, 
on Twitter, on Pinterest, on Instagram, and on Facebook.

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek  recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
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