Thursday, September 26, 2013

Whole Grain Pumpkin Snickerdoodles

Enjoying the Season!

Pure Delight

Pure Joy!
We went to the store the other day looking for pumpkin and the whole shelf was empty! It is one of the signs of Fall. Everyone runs to the store, buys pumpkin, and goes home and turns on their ovens and starts baking.  I can't get enough of the smell of fall baking. Yum! I bet we all have some fun memories associated with Fall. What are yours? I had a sweet daughter, and also my first grandson was born in the Fall. I love watching the children jump in the leaves with pure delight, and it doesn't cost a dime. It is nice to have a warm cozy house to snuggle up in and enjoy the fall baking seaon.

I have always enjoyed snickerdoodles. I found some recipes for them and tweaked them and made them into some pumpkin snickerdoodles. they are slightly bread-like inside with a just crispy exterior. I hope you enjoy them as much as we did. Happy baking!   

3/4 C coconut oil
2 T honey
1/2 C dark brown sugar
1 egg
2 tsp vanilla
1 C canned pumpkin
4 C whole wheat flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cardamom

Sugar coating:
1/4 C sugar
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 cardamom


1. Cream together oil, honey, and brown sugar. Beat in eggs and vanilla, then stir in pumpkin.

2. In a separate bowl, mix together flour, baking soda, cream of tartar, cinnamon, ginger, and cardamom.

3. Mix together wet and dry ingredient mixtures.

4. Chill dough for 30 minutes. Preheat oven to 350 degrees. In a small bowl, mix up topping ingredients. Roll dough into 1-inch balls, roll in topping, and place on parchment paper.

5. Gently flatten ball with the underside of a glass. Place in oven and cook for 8 to 10 minutes. Remove from oven and let cool. Don't over bake them. 

Makes 2.5 dozen

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