Fluffy Pumpkin Snickerdoodles

Let’s talk cookies.

I live, eat and breath cookies. I run on the treadmill dreaming of cookies. I like all cookies; both big and small. I make the boyfriend cookies probably once every week – mostly because I can get my cookie dough fix. It’s an added bonus, I guess, that he gets sent to work with a container bursting with sweet cookie goodness.

These cookies are almost my favorite. I would say they are my favorite, but let’s be honest, all cookies are my favorite. However, these cookies are so good, the boyfriend has learned to bake them for his friends at work. By the way, “the boyfriend” likes being referred to in this manner because “it makes him sound like a super villain”. Yes, he actually sad that and yes, he actually baked cookies. I don’t know what’s more surprising.

What I really love about these cookies is that they are fairly easy to make and you can make the batter a day ahead of time. There have been so many times when I’ve made the cookie dough for these at like eleven at night, put the bowl in the fridge and baked the batch the next day. I like things that sit overnight because the next day it feels almost like hassle-free baking; no assembly required and not many messes to be made.

Except, of course, when it comes to photographing; this is secretly where all the biggest messes are made. It’s when I’m allowed to take bites out of five cookies because it looks cool in the picture (and then after I’m done photographing, I get to eat those) and it’s also when I dirty about seventy percent of my dishes trying to find the right one. It’s also when I get lazy and sometimes leave my cookie/food photo shoot set up in my living room until after I get back from class. These cookies, however, could not be left out in fear that I would surely eat the whole batch. They disappeared quiet fast, though, as I was generous enough to share.

Fluffy Pumpkin Snickerdoodles
(Makes about 3-4 dozen cookies)

1/2 c. butter, softened
1 c. sugar, plus more for rolling
2 tbsp. brown sugar
2 tbsp. maple syrup
1/2 c. pumpkin
1 egg
1 tsp. vanilla
2 1/3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

In a bowl, beat the butter and sugars together until creamy and smooth. Add pumpkin, egg, maple syrup and vanilla; mix well. In another bowl, sift together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients, mix well. Chill the dough for at least an hour.

After the dough is chilled, preheat oven to 350 degrees. Using your hands, rolls balls of dough and then dip the tops in a bowl of sugar. Place on baking sheet. Bake for about 10 minutes or until the cookies are puffed up and golden around the edges.

It’s rainy and cloudy today, which means its the perfect day for more cookie making.