Okay, confession time – my mom and I ate these cookies for breakfast. Okay, they weren’t the only thing we ate, but they were the thing we ate while we took our coffee and pups for an early morning walk. That’s one thing (among many many things) I’ve always loved about my mom, certain cookies are a perfectly acceptable breakfast (and certain moroccan honey cakes topped with yogurt also qualify as breakfast). And by certain cookies I mean pretty much any cookie that doesn’t have loads of chocolate chunks in it. Aaaand especially snickerdoodles because doodles remind me of poodles, which both my mom’s and mine’s dogs are half poodle. Therefore, snicker-doodle-poodles are the best type of cookie (clearly). (I was tempted to actually call these snickerpoodles…because they’re snickerdoodle with pumpkin, hence the P instead of D. Buuuut I decided that was a little too much, so I’ll just call them snickerpoodles in secret)
Anyways, I think these cookies are delicious anytime of day. If you wanted to “breakfast-ify” them even more you could sub a natural sweetener like maple syrup and heartify them by subbing up to half the flour with whole wheat flour (I think they’d also be dreamy with some almond meal, but I haven’t tried that route yet).
I suggest pairing these cookies with a delicious cup of coffee from fresh ground beans (maybe some of those $20 coffee beans Jesse accidentally got me hooked on…) And if you’re feeling generous, you can share a little bit of your pumpkin snickerdoodle with your favorite doodle-poodle.
1/2 cup butter
1/4 cup brown sugar
1/2 cup cane sugar
1 teaspoon vanilla extract
1/2 cup pumpkin puree
1 1/2 cup flour + 2 tablespoons
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 cup cane sugar
1 teaspoon ground cinnamon
Preheat oven to 350°
Melt butter in a microwave safe bowl, let cool to room temperature. In medium sized mixing bowl, cream the butter, both sugars and vanilla. Whisk in pumpkin puree. Fold in flour, baking powder, baking soda, spices and salt. Dough will be fairly wet and need to chill for at least 30 minutes. If you’re impatient (like me) stick it in the freezer for 10 minutes. In a small bowl, combine the 1/4 cup sugar and cinnamon to make your cinnamon sugar coating. Use a 1.5 tablespoon scoop to drop that dough onto parchment lined baking sheets. Use your hands to roll into balls, then roll until covered in the cinnamon sugar bowl. Slightly flatten your dough balls, otherwise they’ll be quite pillowy. Bake for 12-14 minutes (cookies should have risen slightly and be slightly golden on edges), let cool completely on baking sheets before transferring to an airtight container for storage. Yields 24 cookies. Enjoy!
Vegan option: sub melted, room temperature coconut oil for the butter.
For a more chewy cookie, do not use additional 2 tablespoons of flour.
For a more natural sugar-filled version, sub maple syrup for cane sugar. Still use brown sugar.