Tag Archives: pumpkin

Pumpkin Spice Twist Cookies {recipe}

Pumpkin Spice Twist Cookies | Lil Miss Cakes

Don’t get me wrong, I love the summer. But there is something so great about Fall…oh yeah-pumpkin spice overload. Now I agree that the pumpkin craze can get a little overwhelming, but I absolutely love it! I think I’ve shared more pumpkin recipes than any other category. These cookies use pure pumpkin puree just as my pumpkin snickerdoodles (first blog post ever!!), doughnuts, doughnut holes, cinnamon buns, and hamantaschen. Last year I discovered pumpkin spice pudding mix and used that to make chocolate chip cookies, and simple pumpkin spice pudding cookies. I have a few more ideas for this pudding mix and I hope to do some recipe testing soon.

Pumpkin Spice Twists | Lil Miss Cakes

These cookies are similar to a classic cinnamon twist cookies, but they are perfectly seasonal. The pureed pumpkin give these a nice orange color. The cookie dough has a blend of pumpkin spice flavors mixed inside. Then the cookies are rolled in cinnamon sugar and twisted into this cute shape. These cookies are perfect alongside a cup of tea or coffee as the weather starts to cool down. My recipe is dairy-free, margarine-free, and freeze beautifully.

Pumpkin Spice Twist Cookies {Recipe}
Author: 
Serves: 4½ dozen
 
Ingredients
  • ⅔ cup brown sugar
  • ⅓ cup sugar
  • ½ cup oil
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¼ cup 100% pure canned pumpkin
  • 3 cups flour
  • 1½ tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ¼ tsp. ground ginger
  • ⅛ tsp. freshly ground nutmeg
½ cup sugar + 1 Tbs. cinnamon for rolling
Instructions
  1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the sugars with the oil and eggs and beat until combined.
  3. Add in the vanilla and pumpkin and mix to combine.
  4. Add the flour, baking powder, cinnamon, salt, ginger, and nutmeg. Mix on low until the dough comes together.
  5. Cover the cookie dough with plastic wrap and refrigerate for about an hour so the dough is easy to work with.
  6. In a small bowl mix 1.2 cup sugar and 1 Tbs. cinnamon.
  7. Once dough is chilled, scoop dough into about 2 tsp. sized balls. I use a cookie scoop for even and easy measuring. Roll each ball of dough into a log about 3 inches long. roll the dough in the cinnamon sugar mix. Flatten dough slightly and then twist and set onto parchment lined cookie sheet.
  8. Bake for about 8 minutes until just lightly brown.
  9. Allow to cool and enjoy!

Pumpkin Chai Hamantaschen

Pumpkin Chai Hamantaschen | Lil Miss Cakes

I can’t believe it took me this long to come up with this hamantaschen flavor!  I love pumpkin and I love chai, but I guess since this isn’t pumpkin season, this idea hasn’t hit me-until now.  And I’m so happy I thought of it!  I always have Oregon Chai tea concentrate on hand because I love making my own chai tea lattes during the winter.  I use the chai tea concentrate as the liquid in the dough, and to further bring out that flavor I  make my own chai spice blend.  The spice blend has a lot of ingredients, but they are all so amazing, once you own them, you will find yourself using them in sweet and savory dishes!  I love pumpkin but don’t really like pumpkin pie.  But this hamantaschen recipe needed a pumpkin pie filling, so I was on the hunt for a filling even I would love.  I remembered seeing a recipe I thought I would like by Bakerella (one of my idols and the inventor of the cake pop).  She uses cream cheese along side the pumpkin in her pie bites recipe; so I did the same thing but used dairy-free tofutti cream cheese and spiced it with my chai spice blend. Holy deliciousness!  My dough is soft, tender, and so easy to work with.  The dough needs no refrigeration and doesn’t lose it’s shape.  These cookies are packed with flavor and freeze so well.  The dough and filling can even be prepared the day before, just wrap and chill in the fridge.  The next day, just shape and bake.  I’m not sure which hamantaschen are my favorite anymore.  These are definitely on par with my cookies n’ cream recipe, but a bit more sophisticated than my funfetti hamantaschen.  Just try them all!

Pumpkin Chai Hamantaschen
Serves: 3 dozen
 
Ingredients
Dough
  • ½ cup shortening
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2½ cups flour
  • ¾ tsp. baking powder
  • ½ tsp salt
  • 2 tsp. chai spice mix
  • 3 Tbs. chai tea concentrate (such as Oregon Chai)
Pumpkin Filling
  • ½ cup pumpkin puree
  • 4 oz. dairy-free cream cheese (such as Tofutti)
  • ¼ cup sugar
  • 1 egg
  • 1 tsp. chai spice mix
Chai Spice Mix
  • 2 tsp. cinnamon
  • ¾ tsp. ginger
  • ¾ tsp. cardamom
  • ⅛ tsp. clove
  • ⅛ tsp. nutmeg
  • ⅛ tsp. black pepper
Icing
  • 1 cup confectioners sugar
  • 3-4 Tbs. cold water
Instructions
Make the spice mix
  1. Stir the spices together and set aside to use in the dough and the pumpkin filling.
Prepare the dough
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening with the sugar and vanilla extract until light and fluffy. Add in the eggs and mix until combined. Add in the flour, baking powder, salt, and spice mix and slowly mix on low speed. Pour in the chai tea concentrate and mix until a dough is formed. You can use the dough right away, but if the dough is too sticky, wrap and chill in the refrigerator for half an hour.
Prepare the filling
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the cream cheese with the sugar until smooth and no longer lumpy.
  2. Mix in the pumpkin, egg, and spices.
Form the hamantaschen
  1. On a lightly floured surface, or on a floured sheet of parchment paper, roll out a piece of the dough until thin. Use a round cutter (2½ to 3 inch in diameter) and cut out circles of dough. Fill each round with 1 tsp. of filling and pinch the seams together to form a triangle. Transfer to parchment lined baking sheet and bake in 350 degree oven for 8-10 minutes until the edges begin to brown. Allow to cool before drizzling the icing.
Icing
  1. Mix the confectioners sugar with a little bit of water and mix until combined. Keep adding water until the desired consistency. I like a thick and opaque icing. Drizzle the icing on the cooled hamantaschen and allow to dry.

Pumpkin Spice Chocolate Chip Cookies {recipe}

Pumpkin Spice Chocolate Chip Cookies | Lil Miss Cakes

This recipe happened by accident. I was trying to make my favorite chocolate chip cookies for my sisters birthday.  They happen to be her favorite too.  The recipe calls for a package of vanilla pudding mix.  I started putting the recipe together and went to the pantry to grab a pudding mix from my stash…my empty stash!  I was all out of vanilla-my options were lemon or pumpkin spice pudding mix.  If I were baking for my mom, I would have grabbed lemon.  My sister is not a lemon fan though, so I went for the pumpkin and hoped for the best.

Pumpkin Spice Chocolate Chip Cookies Close Up | Lil Miss Cakes

Yum!  They taste like my soft chocolate chip cookies, but with a hint of pumpkin spice.  It’s nice for once to not be overwhelmed by pumpkin especially this time of year.  Even I need a break.  And I’ve posted pumpkin a lot! See pumpkin cinnamon buns, pumpkin spice pudding cookies, pumpkin doughnuts, pumpkin doughnut holes, and pumpkin snickerdoodles (my first ever post-I’ve come a long way).  Anyway, these cookies were gone so quickly!  My sister was so happy and had a great birthday weekend, thanks to this dairy-free cookie recipe.

Pumpkin Spice Chocolate Chip Cookies {recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • 1 cup (2 sticks) margarine
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 tsp, vanilla extract
  • 2 eggs
  • 2¼ cups flour
  • 1 package pumpkin spice pudding mix
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 12 oz. semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper.
  3. In the bowl on an electric stand mixer fitted with the paddle attachment, beat the margarine with the sugars and vanilla extract until smooth.
  4. Add in the eggs, one at a time, and mix until combined.
  5. Mix in the flour, pudding mix, baking soda, and salt, and mix until combined.
  6. Add in the chocolate chips and mix just until combined, trying not to break up the chips.
  7. Using a 1½ Tbs. size cookie scoop or spoon, scoop cookie dough onto parchment lined cookie sheet and bake for 8-11 minutes until edges are lightly browned. Remove from oven and let cookies cool on baking sheet to firm up a bit. Enjoy!

Pumpkin Spice Pudding Cookies {recipe}

Pumpkin Spice Pudding Cookies

It’s pumpkin season!  I love pumpkin desserts, as you can probably tell from these recipe for pumpkin snickerdoodles, pumpkin doughnuts with marshmallow and graham cracker glaze, pumpkin doughnut holes, and pumpkin cinnamon buns with maple glaze.  When I spotted pumpkin spice pudding mix at the supermarket, I scooped it up with a few ideas in mind.

Pumpkin Spice Pudding Mix

If you see this pudding mix, pick some up! It’s a seasonal release and won’t be around for long!  I have no intentions of actually using this as pudding because after the success I’ve had using pudding mix in my favorite chocolate chip cookies, I knew I needed to make a pumpkin spice version.  I wanted to keep these cookies simple, I didn’t want to add chocolate chips to the mix because I think it would be too many competing flavors.

Pumpkin Spice Cookies

After mixing up a sugar cookie dough, I rolled the cookie dough into 2 tsp. sized balls and then rolled them in cinnamon sugar.  I tried using pumpkin pie spice mixed with sugar, but the flavor was too subtle after baking.  This recipe is so easy and bakes up perfectly. The cookies puff in the oven and then slightly settle after cooling.  They are soft, spiced, and perfectly orange in color.  These cookies have all the flavor you expect in a pumpkin treat without actually using any pumpkin; kinda cool.  Here’s the dairy free, margarine free recipe!  They freeze well too!

Pumpkin Spice Pudding Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5 dozen
 
Ingredients
  • ¾ cup oil
  • 1½ cups sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 2½ cups flour
  • 1 pkg. pumpkin spice pudding mix
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ cup sugar+1 Tbs. cinnamon
Instructions
  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment mix the oil and sugar until combined.
  3. Add in the eggs and vanilla and beat until combined.
  4. Add in the flour, pudding mix, baking soda, and salt and mix slowly until combined.
  5. In a small bowl mix the ¼ cup sugar with 1 Tbs. cinnamon.
  6. Scoop the cookie dough using a 2 tsp. sized cookie scoop and roll into a ball.
  7. Roll the ball in cinnamon sugar mixture and place on parchment lined cookie sheet.
  8. Bake at 350 degrees F for 8-10 minutes until the cookies are puffed and slightly cracked.
  9. Cool on wire rack.
  10. Cookies freeze well!

Pumpkin Cinnamon Buns with Maple Glaze

Pumpkin Cinnamon Buns

Pumpkin season is not over yet!  I still have an exciting recipe to share with you.  A few weeks ago I shared my recipe for pumpkin doughnuts with marshmallow and graham cracker glaze.  Then I showed you what I did with the doughnut holes making cinnamon sugar pumpkin doughnut holes with orange cranberry jam.  Those two recipes were amazing, but I was wondering what else I could do with that gorgwous pumpkin dough.  I tried making them the same way I make my famous cinnamon buns, and they were amazing!  Topping these buns with maple glaze put these over the top.  I urge you to try this non-dairy recipe with your leftover canned pumpkin!

Rising Pumpkin Cinnamon Buns

Here are the pumpkin buns packed with sugar, brown sugar, and pumpkin pie spice.  They are rising and almost ready for the oven.  I just couldn’t get enough of this gorgeous pumpkin orange color!

Baked Pumpkin Cinnamon Buns

Here are the buns fresh out of the oven.  I allowed them to cool before drizzling on the sweet maple icing.

Charlie joins the photoshoot

Here is a behind the scenes look at my photo shoot.  My son Charlie was around for this one and wanted to be a part of it!  This pose was his idea, love it!

Pumpkin Cinnamon Buns with Maple Glaze
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
Pumpkin Dough
  • ¼ cup warm water
  • 1 pkg. yeast (2¼ tsp.)
  • 2 Tbs. maple syrup
  • 4 cups flour
  • ⅓ cup soy milk
  • 1 egg
  • 1 cup pumpkin puree
  • 1 Tbs. oil
  • ¼ cup sugar
  • 1½ tsp. salt
  • 1½ tsp. pumpkin pie spice
Filling
  • ½ cup margarine (or oil), melted
  • 1¼ cups brown sugar
  • ¼ cup sugar
  • 2 tsp, pumpkin pie spice
Maple Icing
  • 3 cups confectioners sugar
  • 3-5 Tbs. maple syrup
Instructions
Pumpkin Dough
  1. In the bowl of an electric stand mixer fitted with the dough hook, add warm water, yeast and maple syrup. Stir and allow to proof for 5-10 minutes.
  2. Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.
  3. Turn the mixer on low and mix until the dough starts to come together, 3-5 minutes.
  4. Turn off the mixer and allow the dough to rest for 10 minutes.
  5. Turn the mixer back on low and knead the dough for another 10 minutes. It might be slightly sticky but should be smooth.
  6. Turn the dough out into a lightly greased bowl, cover with kitchen towel, and allow to rise in a warm place for about an hour.
  7. Once the dough has risen, divide in half and work with one half at a time.
Filling
  1. Roll out half the dough into a rectangle shape. Spread the melted margarine or oil, then sprinkle the sugar/spice mixture on top.
  2. Roll the dough up into a long log.
  3. Slice the log into 9 slices and arrange cut side up into a greased 8 inch square pan or tin.
  4. Repeat the filling process with the rest of the dough.
  5. Cover each pan with a clean towel and allow to rise in the pan for 45 minutes. Meanwhile preheat the oven to 350 degrees F.
  6. Once the buns have doubled in size, bake for 25-30 minutes until really light and golden brown. Allow to cool before icing.
Icing
  1. While the buns are cooling, mix the icing ingredients together. Add the maple syrup to the confectioners sugar a little at a time until you get a thick spreadable icing.
  2. Spread the icing on the cooled buns and enjoy!

Pumpkin Doughnut Holes with Orange Cranberry Jam

Pumpkin Doughnut Holes with Orange Cranberry Jam

I am still super excited about the upcoming holiday of Thanksgivukkah. It’s a fusion holiday made up of Thanksgiving and Chanukkah and it won’t happen again for a very very long time. So don’t worry, this fad will blow over shortly. But until it does, here’s a cute recipe incorporating both holidays. Last week I shared my recipe for pumpkin doughnuts with marshmallow and graham cracker glaze. You might have been wondering what I did with all those doughnut holes! I rolled them in cinnamon sugar and served them with a warm orange cranberry jam, perfect for dipping. The cranberry jam is spiced with cinnamon sticks and fresh grated nutmeg, giving it the perfect Thanksgiving holiday flavors. Orange juice and fresh orange zest lends the perfect tart notes that balance well with the sweet cinnamon sugar that coat the doughnut holes.

Pumpkin Doughnut Holes with Orange Cranberry Jam
Author: 
 
Ingredients
Pumpkin Doughnuts
  • ¼ cup warm water
  • 1 pkg. yeast (2¼ tsp.)
  • 2 Tbs. maple syrup
  • 4 cups flour
  • ⅓ cup soy milk
  • 1 egg
  • 1 cup pumpkin puree
  • 1 Tbs. oil
  • ¼ cup sugar
  • 1½ tsp. salt
  • 1½ tsp. pumpkin pie spice
  • ½ cup sugar+1 Tbs. cinnamon for rolling
Orange Cranberry Jam
  • 12 oz. fresh cranberries
  • 1½ cups sugar
  • ¼ cup water
  • ⅓ cup orange juice
  • 1 cinnamon stick
  • ¼ tsp. fresh grated nutmeg
  • zest of one orange
Instructions
Pumpkin Doughnuts
  1. In the bowl of an electric stand mixer fitted with the dough hook, add warm water, yeast and maple syrup. Stir and allow to proof for 5-10 minutes.
  2. Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.
  3. Turn the mixer on low and mix until the dough starts to come together, 3-5 minutes.
  4. Turn off the mixer and allow the dough to rest for 10 minutes.
  5. Turn the mixer back on low and knead the dough for another 10 minutes. It might be slightly sticky but should be smooth.
  6. Turn the dough out into a lightly greased bowl, cover with kitchen towel, and allow to rise in a warm place for about an hour.
  7. Once the dough has risen, cut in half to make it easier to use.
  8. Roll out half the dough to about ½ inch thickness. Cut doughnut holes with a small circle cutter about 1¼ inches in diameter. Transfer to a baking sheet lined with parchment paper, cover with kitchen towel and allow to rise for about 30 minutes. Repeat with remaining dough. You can ball up the scraps and cut out shapes once more but don’t go beyond there, your doughnuts will be tough.
  9. While the doughnuts rise, prepare the oil for frying. Heat up a deep fryer or fill a heavy bottomed pot with about 2 inches of oil. Using a candy thermometer, heat the oil on medium heat until the temperature reaches between 350 and 375 degrees F.
  10. Once the oil reaches the proper temperature, fry 2 doughnuts at a time for about 45 seconds on each side. The doughnuts will start to brown. Once lightly browned on each side, transfer to a paper towel lined baking sheet and allow to cool.
  11. After they have cooled slightly, roll in cinnamon sugar and serve with warm jam.
Orange Cranberry Jam
  1. In a medium sized pot combine cranberries, sugar, water, orange juice, cinnamon stick, and nutmeg.
  2. Cook over medium heat for 10 minutes until some of the cranberries start to pop open and break down.
  3. Remove from heat and stir in the orange zest.
  4. Transfer to a heat safe bowl and allow to cool slightly before serving.
  5. The jam will thicken as it cools.

Here are more fun Thanksgivukkah recipes for you to enjoy for this once in a lifetime holiday!

Pumpkin Doughnuts With Marshmallow and Graham Cracker Glaze

Pumpkin Doughnuts

As you may know by now, Thanksgiving and Chanukkah fall on the same day this year.  I don’t usually love fads, but this fusion holiday is too much fun to ignore.  To bring both holidays together into one dessert, I used two traditional desserts from each holiday and combined them into one.  I transformed the classic pumpkin pie with marshmallow topping and graham cracker crust from Thanksgiving fame into a doughnut which is the most famous Chanukkah treat.  I present to you a pumpkin doughnut topped with a marshmallow glaze and graham cracker crumbs.  The doughnuts have pure pumpkin puree in them giving them a beautiful orange color, as well as loads of pumpkin pie spice to lend that perfect autumnal spice.  And as my husband said, while devouring one of these babies “you can’t go wrong with marshmallow topping”!

The doughnut recipe was adapted from Bakeaholic Mama.  Here’s my non-dairy recipe.

Pumpkin Doughnuts With Marshmallow and Graham Cracker Topping
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18 doughnuts
 
Ingredients
Pumpkin Dough
  • ¼ cup warm water
  • 1 pkg. yeast (2¼ tsp.)
  • 2 Tbs. maple syrup
  • 4 cups flour
  • ⅓ cup soy milk
  • 1 egg
  • 1 cup pumpkin puree
  • 1 Tbs. oil
  • ¼ cup sugar
  • 1½ tsp. salt
  • 1½ tsp. pumpkin pie spice
Marshmallow Graham Cracker Glaze
  • 2 cup marshmallow cream (I use Marshmallow Fluff)
  • 1 Tsp. shortening
  • graham cracker crumbs
Instructions
Pumpkin Doughnut
  1. In the bowl of an electric stand mixer fitted with the dough hook, add warm water, yeast and maple syrup. Stir and allow to proof for 5-10 minutes.
  2. Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.
  3. Turn the mixer on low and mix until the dough starts to come together, 3-5 minutes.
  4. Turn off the mixer and allow the dough to rest for 10 minutes.
  5. Turn the mixer back on low and knead the dough for another 10 minutes. It might be slightly sticky but should be smooth.
  6. Turn the dough out into a lightly greased bowl, cover with kitchen towel, and allow to rise in a warm place for about an hour.
  7. Once the dough has risen, cut in half to make it easier to use.
  8. Roll out half the dough to about ½ inch thickness. Use a round cutter about 2¾ inches in diameter and cut out six doughnuts. Cut the centers out with a smaller circle cutter about 1¼ inches in diameter. Transfer to a baking sheet lined with parchment paper, cover with kitchen towel and allow to rise for about 30 minutes. Repeat with remaining dough. You can ball up the scraps and cut out another 6 doughnuts, but don't go beyond there, your doughnuts will be tough. You may reserve the doughnut holes and fry them as well.
  9. While the doughnuts rise, prepare the oil for frying. Heat up a deep fryer or fill a heavy bottomed pot with about 2 inches of oil. Using a candy thermometer, heat the oil on medium heat until the temperature reaches between 350 and 375 degrees F.
  10. Once the oil reaches the proper temperature, fry 2 doughnuts at a time for about 45 seconds on each side. The doughnuts will start to brown. Once lightly browned on each side, transfer to a paper towel lined baking sheet and allow to cool.
Marshmallow Glaze
  1. In a small pot or in a double boiler, melt the marshmallow cream with the shortening. Dip the top of each doughnut into the marshmallow, allow the excess to drip off and immediately sprinkle with the graham cracker crumbs.

Pumpkin Snickerdoodles

I’m not sure what it is about pumpkin that I just can’t resist but it has to be one of my favorite flavors.  I love when the holiday season comes around-pumpkin everywhere!  I wanted to see what would happen if I added pumpkin into my favorite snickerdoodle cookie recipe.  What could be bad? Snickerdoodles are soft, chewy cinnamon sugar cookies, a family favorite.  I figured that the addition of pumpkin could only make them better.  I have to say, they were a hit!

Pumpkin Snickerdoodles

They baked up bright orange and made the whole house smell of pumpkin and spice.  I wish these were baking in my oven every day!  Look at the gorgeous color of the cookie dough, reminds me of a warm sunset.

Pumpkin Snickerdoodle Dough

I love the way the cookie dough matches the can of pumpkin.  The best part of these cookies is forming the dough into perfect little rounds and rolling it in glistening cinnamon sugar.  Mmm so festive!

Pumpkin Snickerdoodles Ready To Bake

Look how cute they look, all lined up and ready to bake.  Wanna know what my son Charlie was doing while I was busy baking?

Charlie Taking A Nap

Taking an afternoon snooze.  What a good helper!  I love these pajamas with the little polar bears and penguins, they keep him so cozy.  He’s a little young for cookies so I had to try them out myself.

Cookie Bite

Yum yum yum!  And look who woke up to play…

Charlie Making A Funny Face

Want my recipe?  Here you go!  Btw, it’s a non-dairy recipe; an added bonus for your lactose intolerant loved ones!

Pumpkin Snickerdoodles
Author: 
Serves: About 5 Dozen Cookies
 
Ingredients
  • ½ cup vegetable shortening
  • ½ cup margarine
  • 1¾ cups sugar
  • ½ cup canned 100% pure pumpkin puree
  • 2 eggs
  • 2½ tsp. vanilla extract
  • 2¾ cups all purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. salt
Instructions
  1. In a mixer fitted with a paddle attachment cream the shortening and margarine with the sugar.
  2. Add in the pumpkin and then the eggs and beat until incorporated.
  3. Add in the vanilla and mix to combine.
  4. Turn off the mixer and add in the flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger and salt.
  5. Turn the mixer on slowly so the flour doesn't fly all over the kitchen and mix until the dough comes together. Try not to mix too long or your cookies will be tough and not tender.
  6. Chill the dough for at least an hour in the fridge or freezer.
  7. Heat the oven to 350 degrees F.
  8. Line baking sheets with parchment paper.
  9. In a small bowl combine ¼ cup sugar and 1 Tbs. cinnamon.
  10. Form the dough into balls (I use a 2 tsp. size cookie scoop) and roll in the cinnamon sugar.
  11. Place cookies on parchment lined cookie sheets and bake for 8-10 minutes until the edges are slightly browned. The cookies will continue to bake once they come out of the oven so don't worry if they look a little underdone. Let the cookies cool on the cookie sheet for a few minutes before transferring them to a cooling rack.