This past weekend, I went on a road trip to Charlottesville to see two very dear friends get married. The ceremony was lovely, the reception was perfect, and all of the venues were simply gorgeous.
As the first real weekend of fall, and my first roadtrip with a friend in a while, I wanted to make some treats for the trip down – something portable, easy, and most importantly, pumpkin.
Thanks to a friend who had reminded me recently of pumpkin snickerdoodles, I decided to adapt this recipe for a nice, easy road trip snack. Luckily, like everything else this weekend, they turned out great!
For rolling the cookies
1/2 cup sugar
2 tsps ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1) In a medium sized bowl, mix together all dry ingredients except sugars(flours, spices, baking powder). In a stand mixer, combine the butter and sugar. Beat in pumpkin, then egg, then vanilla. Make sure this is well mixed, then slowly mix in the dry ingredients.
2) Roll cookies into balls, then roll in the sugar mixture. Gently press down on each cookie (if you have a flat bottom glass, this works well).
3) Bake cookies for 10-12 minutes at 350 degrees.