I know not everyone is a pumpkin fan and I'm sorry that you have to endure (lol, not really) but I'll be posting plenty of apple recipes this Fall too.
I created two new pumpkin cookie recipes to date and I love them both just the same.
Taking my Snickerdoodle recipe I adapted it to make Pumpkindoodles and they are amazing! With just a hint of pumpkin flavor and the cinnamon sugar like coating they are perfect for Fall.
Here's what you need:
1 cup butter, unsalted at room temperature
1-1/3 cup sugar
2 eggs, at room temperature
3/4 cup pumpkin (solid pack not pumpkin pie mixture)
1 tsp. vanilla
3-1/2 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 cup sugar
2 tsp. pumpkin pie spice
Preheat the oven to 400 degrees and line a baking sheet with parchment paper then set aside.
In a bowl mix the flour, cream of tartar, baking soda, cinnamon, ginger, and cloves then set aside.
In the bowl of a stand mixer cream the butter and sugar until smooth.
Add the vanilla and eggs and mix until smooth.
Add the pumpkin and mix until combined. It will look like it is separated but this is normal.
Add the flour mixture and mix until combined and smooth. This is a very soft dough.
In a small bowl mix the sugar and pumpkin pie spice for rolling in and set aside.
Scoop the cookies by using a medium cookie scoop and dropping into the sugar & spice mixture. Roll the dough ball in the mixture until completely coated then place on the parchment lined baking sheet.
Now let's see if they last more than two days in YOUR house :)
Serves approx 3-1/2 - 4 dozen
Here's the handy printable - Pumpkindoodles