We get it, we get it! The leaves are turning hues of ruby red and burnt orange … which means pumpkin. Lots of pumpkin!
So, how do you celebrate fall in all its glory without overdoing the pumpkin in your kitchen? One recipe from Venae’s Kitchen can help you break free of the basic pumpkin spice latte and bring a little warmth to the oft-forgotten snickerdoodle.
But before you get a jumpstart on our recipe for Pumpkin Snickerdoodles, make sure your fridge is stocked for fall. (We’ll wait. Go on … take a read and we’ll meet you back in the kitchen to get these treats baking!)
1 cup of Minerva Dairy Pumpkin Spice Butter, softened
3 1/4 cups flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp allspice
1 cup sugar
1/4 cup packed light brown sugar
1 large egg yolk
1/4 cup canned pumpkin purée
1 1/2 tsp vanilla extract
1/4 cup sugar
2 tsp ground cinnamon
In mixing bowl combine flour, cornstarch, cream of tartar, baking soda, baking powder, salt cinnamon, ginger, nutmeg and allspice. Set aside.
In the bowl of an electric mixer with the paddle attachment, cream together Minerva Dairy Pumpkin Spice Butter, sugar and brown sugar until mixed. Add egg yolk then mix in pumpkin and vanilla. Slowly add in the dry ingredients. Cover the dough with plastic wrap and refrigerate for 45 mins to an hour. Preheat oven to 350°F during the last 10 minutes of refrigeration.
In a small bowl combine the 1/4 cup sugar and 2 tsp of cinnamon. Scoop out dough and make a small ball and roll in the cinnamon sugar. Place on cookie sheet and press down slightly on each ball. Bake in preheated oven 10-12 mins.