When two become one…

Pumpkin season is back friends! I repeat, Pumpkin season is BACK and I could not be happier about it. The obsessive planner in me has already lined up a pumpkin patch visit and have moved my blazers, boots, and scarves to the front of my closet even though it’s still in the 80s/90s in Los Angeles, I am also proud to admit that I have joyfully consumed an unbelievable amount of Pumpkin Spice Lattes since they returned to all of the cafes near my place just a few weeks ago.

This past weekend when I was daydreaming of all the fun things I get to do this season I started to think about different recipes I could experiment with. Each Fall, I look for new ways to highlight my favorite ingredient. I usually attempt to vamp up my favorite recipes by making a more seasonally appropriate version, a pumpkin version.  I’ve done pumpkin chocolate chip cookies, pumpkin bread, and pumpkin pancakes.  This year is no different, I’m happy to share my newest Pumpkin treat –  Pumpkin Snickerdoodles. What? Yes friends, the most delicious cookie in the history of all cookies has gotten even better.

Pumpkin Snickerdoodle Cookies

Yields: Approximately 20 cookies

Prep Time: 10-15 minutes

Cook Time: 12-14 minutes (watch carefully, take out just before they look all the way done.)

Ingredients:

Cookies:

• 1 3/4 Cup Unbleached All Purpose Flour
• 1 tsp Crushed Cinnamon
• 1/8 tsp Crushed Clove
• 1/8 tsp Freshly Grated Nutmeg
• 1/8 tsp Crushed Powerdered Ginger
• 3/4 tsp. Baking Soda
• 1/4 tsp Salt
• 1/2 Cup Softened Unsalted Butter
• 1/2 + 2 Tbsp Cup Organic Granulated Sugar
• 1/4 Cup Light Brown Sugar
• 1/2 Cup Canned Pumpkin
• 1 Brown Cage Free Egg
• 1 tsp Good quality Vanilla Extract

Sugar & Spice Mix

• 1/2 Cup Organic Granulated Sugar
• 2 tsp Crushed Cinnamon
• Dash of Crushed Clove
• Dash of Freshly Grated Nutmeg
• Dash of Powdered Ginger

Directions :

1. Preheat Oven to 350 degrees
2. Grease (or use SilPads) cookie baking sheets
3. Sift flour, cinnamon, cloves, nutmeg, ginger and baking soda – Use amounts listed above for cookies
4. Beat sugar, butter, and brown sugar til creamy  – Use amounts listed above for cookies
5. Add pumpkin, egg, vanilla to butter & sugar mixture
6. Gradually add flour mixture to wet mixer and blend well
7. In a separate bowl mix sugar, cinnamon, nutmeg, and ginger. – Use amounts listed above for sugar & spice mix
8. Cover dough and chill in the refrigerator for an least an hour (Go for a walk, do some laundry, catch up on your favorite show)
9. Take dough out of refrigerator. Scoop small mounds (about 1 Tb.) of dough and roll in sugar & spice mixture, cover completely.
10. Place sugared mounds on prepared baking sheets
11. Bake for 12-14 minutes or until cookies look slightly under done
12. Allow to cool for a couple minutes on baking sheet then transfer to a wire rack to cool all the way