Pumpkin, sugar, and cinnamon... what more could we ask for?
Pumpkin season is coming to an end. The world is quickly moving onto Christmas and Peppermint, but I'm still stuck on Pumpkin. This flavor is so nostalgic to me. It doesn't matter what time of the year I have something with pumpkin in it, I mentally transport to fall mode - sweaters, scarves, cozy fires.
These cookies take me right there. They are so warm and cozy. And they are a labor of love. Truly. I've been working on the perfect pumpkin cookie recipe for years. I could never get it right. It was either too pumpkin-y, or the texture was more like bread, or there wasn't enough pumpkin, but then the dough was too wet. I honestly gave up on putting out a pumpkin cookie recipe two years ago, but then this year I swore I wouldn't let the season pass me by until I had one to share with all of you.
Let me tell you. These cookies are FIRE! Just enough pumpkin to be just enough. Making them snickerdoodles instead of just standard pumpkin cookies was the best decision I could have made. I've never heard anyone complain about a little extra cinnamon sugar. AND, you can freeze these, and save them for later. After you roll them around in snickerdoodle dust (yes - I said it - I should trademark it), and flatten them out, just pop the cookie tray in the freezer. Once they are frozen, transfer them to a zip-top bag, and they will last in the freezer for up to 3 months. Let them come to room temperature when you want to make a couple, and then bake as normal.
You. Are. Welcome. Pumpkin cookies all year long!