Pumpkin Snickerdoodles

Step 1/4

• 398 ml pumpkin purée
• 3 tsp vanilla extract
• 1½ cups unsalted butter (melted)
• 1½ cups granulated sugar
• ¾ cup light brown sugar

• 1 liquid measuring cup (large)
• 1 whisk
• cup dry measuring cup
• 1/2 cup dry measuring cup

In a large microwave safe measuring cup, melt the butter. Pour the butter into a medium sized bowl; once butter has cooled slightly, briskly whisk in the sugars until lumps disappear. Whisk in the pumpkin purée and vanilla extract until smooth. Set aside.

Step 2/4

• 1½ tsp baking soda
• ¾ tsp baking powder
• ¾ tsp salt
• 3 tsp ground cinnamon
• 1½ tsp ground ginger
• ¾ tsp ground nutmeg
• ¾ tsp ground allspice
• 5 cups whole-wheat flour
• 2 tsp cream of tartar

• 1 bowl (large)
• 1 wooden spoon
• plastic wrap

In a large mixing bowl, whisk the flour, cream of tartar, baking soda, baking powder, salt and spices. Once incorporated; make a well in the centre of the dry ingredients, then add the wet ingredients. Using a wooden spoon, mix together the ingredients until the flour disappears. Cover the bowl with plastic wrap and chill in the fridge for a minimum of 30 minutes.

Step 3/4

• ½ cup sugar (for coating)
• 2 tsp ground cinnamon (for coating)

• 1 bowl (small)
• 4 baking sheets

Once the dough has had time to chill, preheat the oven to 350°F and line four baking sheets with parchment paper or baking sheets. In a bowl mix together the sugar and cinnamon for rolling.

Step 4/4

• cookie scoop

With a cookie scoop, portion the dough by 1 ½ tablespoons and form into balls. Roll the dough in the cinnamon and sugar mixture to coat, then arrange on the prepared baking sheets. Bake for 9-11 minutes or until the edges are barely a golden colour (the cookies will look underdone). Place the baking sheets on a wire rack and let cool 10 minutes, then transfer to a wire rack to complete the cooling.

Enjoy your meal!