|(Photo by Annie's Eats)|
On Sunday, I needed to take some goodies to church for a fellowship time honoring friends who are leaving for their annual mission trip to South Africa. (I have been in a pumpkin mood lately, as anyone who may have seen my Recipes to Try board on Pinterest will have noticed. I think I even pinned some pumpkin recipes to my I Love Fall board as well.) Anyway, all that to say that with the opportunity to bake, it shouldn't be surprising that I chose a pumpkin recipe.
I had seen this recipe for Pumpkin Snickerdoodles and was eager to try it. Yes, the recipe actually contains pumpkin -- 3/4 cup of it. I had previously seen a recipe where the cookie part was a traditional snickerdoodle, but the topping was sugar mixed with pumpkin pie spice. I was more interested in this one because there was actually pumpkin in the recipe.
This recipe isn't exactly like a traditional snickerdoodle in texture. I think the recipe would need to include cream of tartar for that to happen. I was tempted to add some, but didn't know how it would interact with the pumpkin. But the cookies are not soft ones, either. Sort of crisp on the outside and maybe sort of cakelike within. They do have a great flavor and are a pretty light orange color on the inside.
I did find that it's important (to make the outside crunchy) to actually roll the dough in the sugar-spice topping. My usual way with such recipes is just to dip the tops of the cookies rather than rolling them, but it definitely is better to roll the cookies in the sugar mixture in this case. And about that topping -- I was out of cinnamon, so I substituted pumpkin pie spice for the total amount of spice in both cookie dough and topping.
We thought these cookies were very good. Hope your family enjoys them if you try the recipe!