Soft, warmly spiced snickerdoodles are topped with a thumbprint of homemade pumpkin butter. It is a surprisingly easy and delightfully tasty fall treat.
Last year I discovered pumpkin butter. It’s a perfect use for any leftover pumpkin puree you may have. I had at least a cup and a half of pumpkin puree leftover from Bundt Bakers this month.
While, I used a good half a cup making myself pumpkin lattes every morning last week, there was still quite a bit leftover and I was not about to let this pumpkin go to waste.
Enter these delightful thumbprint cookies. I have no experience making Snickerdoodles, so I referred to Martha Stewart for a little help- of course making a few adjustments of my own.
**Note if you don’t have cream of tartar on hand, just substitute the cream of tartar and baking soda with a teaspoon of baking powder for Snickerdoodles.
The cookies came out so soft and stayed that way the day after.
While still hot, and I mean straight-out-of-the-oven hot, take the back of a rounded measuring spoon and lightly indent each cookie. Then fill each thumbprint with pumpkin butter. Let the cookies cool completely before serving- if you can help yourself 😉
**Refer to my PUMPKIN BUTTER RECIPE from last year.
Living the Gourmet
Yields 2
5 minPrep Time
10 minCook Time
15 minTotal Time
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Ingredients
- 1 recipe for Pumpkin Butter
- 2 1/2 cups self-rising flour
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter
- 4 tablespoons vegetable shortening
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup granulated sugar
- 1 teaspoons cinnamon
Instructions
- {reheat oven to 350 degrees F. and line two cookie sheets with parchment paper.
- In a medium bowl, sift flour and baking powder. Set aside.
- In the bowl of your mix master with paddle attachment, beat butter and shortening until combined. Gradually add sugar, on low speed until the mixture is smooth and creamy. Add 1 egg at a time, beating well between each.
- Add the dry ingredients and mix by hand just until a soft dough forms.
- In a small bowl, mix cinnamon and sugar together.
- Scoop a spoonful of dough and shape into balls; roll in cinnamon sugar and place on lined cookie sheet. Bake for 10 minutes or until the cookies have risen and the top have cracked. They will not turn golden.
- While the cookies are still hot, gently press a rounded measuring spoon into the center of each cookie and fill with pumpkin butter.
- Let cool and enjoy with tea.
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Toodles,
Tammy<3
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