Who loves snickerdoodles? Me!!! And when I’m in a pinch, breakfast becomes cookies. I’ve been adding as many nutritional factors as possible so I feel less guilty when those days do happen. Ahem.
- 1 cup butter, room temperature soft
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 cup pumpkin (or butternut squash) puree
- 1 large egg
- 2 tsp. vanilla extract
- 3 cups flour
- 1 cup wheat germ
- 1 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
With your electric mixer, beat together the eggs, butter and sugar. Beat until the ingredients are light and fluffy. Stir in the vanilla and pumpkin. Sift the flour, wheat germ, baking powder, salt and spices together and then stir into the pumpkin batter.
Preheat your oven to 350 degrees and butter/line baking sheets. Mix together half a cup of sugar, 1 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. nutmeg and a pinch of salt. Scoop the dough in equal scoops (ice cream scoop still my favorite method to do this) and then roll the ball in the sugar/spice mixture. On a standard cookie sheet, you should be able to fit 12 cookies evenly spaced apart. With the bottom of a clean glass, press down the cookie so they are slightly flattened. Recoat the tops of the cookies with the sugar mixture if necessary.
Bake for 12-14 minutes. The recipe makes 3 1/2 to 4 dozen cookies.