School psychologist turned pastry chef Cati Molnar of Robert et Fils on North Lincoln Avenue has great tips for home bakers that she included with this recipe for Spiced Pumpkin Snickerdoodle cookies.
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She says:
- “Great for using up leftover canned pumpkin.
- “In this recipe, pumpkin replaces egg. Its structure — fibers, sugars, liquid — serves the same function as egg while adding a burst of orange color and pumpkin flavor.
- “Pumpkin pie spice can be used instead of the spices that are listed. Or, one of the many amazing spice blends from around the world — Garam Masala and Ras el Hanout are two of my favorites. Whatever blend resonates with the person making the cookies is the right answer.”
Ingredients
- 2 cups all purpose flour
- 1 1/2 stick butter, cool room temp
- 3/4 cup sugar
- 1/3 cup + 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 1/4 teaspoon baking powder
- 2 teaspoon vanilla extract
- 3 tablespoon pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- Pinch nutmeg
- Pinch clove
Spiced sugar blend
- 1/2 cup sugar
- 5 teaspoon cinnamon
- 4 teaspoon ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon clove
- Pinch fine sea salt, optional
Directions
- Cream butter, sugars, salt, and baking powder until light. Add vanilla, pumpkin, and spices, and mix just until incorporated. Scrape the bowl as needed to make sure everything is evenly mixed. Add the flour, mix just until incorporated.
- Prepare 2 oz portions (about 3 tbsp or 2-inch balls) of dough. Chill in refrigerator for at least 30 minutes before baking. The dough can be frozen for up to month and can be baked from frozen.
- To bake, preheat oven to 350. Use an un-greased baking sheet or line a baking sheet with parchment paper. Roll each dough ball in the spiced sugar blend until completely covered. Place on the baking sheet, leaving at least 3 inches in between. Sprinkle with more spiced sugar if desired. Bake until the edges are set and the center is puffed and cracked, about 12-16 minutes. Let rest on the baking sheet until cool enough to handle.
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