What is Pumpkin Butter?
Probably one of our top questions this time of year!
Like it’s more popular ‘cousin’ Apple Butter, Pumpkin Butter is a sweet rich fruit spread that actually has many more uses than just for your toast and biscuits.
Pumpkin and Apple Butter can also be used like applesauce in baking recipes, that you can substitute it for oil and butter. It’s sweetness along with the classic fall spices blended in gives recipes an instant rich depth of flavor, and why it’s perfect for snickerdoodle cookies!
And for a very limited time we have a new Pumpkin Pistachio Butter that will knock your socks off and would also work well in this recipe. A sweet, rich fruit spread with fall spices and bits of fresh pistachio mixed in for a flavor crunch- DELICIOUS STUFF!!!
Available in-store while it lasts or phone us an order and we can mail some out to you!
Snickerdoodle cookies are another midwestern food tradition we see in the fall and winter, and when you combine Pumpkin Butter into a Snickerdoodle recipe you have the perfect cookie for fireside nibbling with a cup of cocoa! These cookies are very distinctive not only because they are rolled in cinnamon sugar just before baking but also because the recipe calls for cream of tartar which gives the cookie a tiny bit of special ‘zing’.
IMPORTANT TIP: Make sure to chill the dough after mixing. Due to all the butter and pumpkin (or apple) butter when you bake a warm dough you’ll get flat cookies. They will still be yummy, but a puffy snickerdoodle is so much better!
PUMPKIN BUTTER SNICKERDOODLE COOKIES
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup Pumpkin Butter
- 1/2 teaspoon vietnamese cinnamon
Topping:
- 1/3 cup granulated sugar
- 1 teaspoon vietnamese cinnamon
Directions:
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Whisk flour, baking powder, cream of tartar and salt in a medium bowl. Set aside.
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Cream butter and 1 1/4 cups sugar in a mixer until fluffy. Mix in eggs, vanilla, 1/2 teaspoon cinnamon, and pumpkin butter.
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Beat just until mixed. Add in flour mixture and mix until just blended together. Chill your dough at least 4 hours.
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The dough MUST be cold before baking. The cookies will spread quite a bit flat if you skip the chilling!
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Preheat oven to 350°F. Line cookie sheets with parchment or a silpat baking mat.
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Place 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl.
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Scoop balls of cookie dough and roll them in the cinnamon sugar. Place on the cookie sheet.
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Rechill dough between scooping/baking steps so that dough stays firm.
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Bake cookies for 11-12 minutes for slightly underdone, 13-14 minutes for fully done. Underdone is so much yummier when it comes to snickerdoodles!
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Cool slightly before removing from cookie sheets.
**And if your looking for some more yummy ways to use our Apple Butter and/or Pumpkin Butter, both in sweet and savory recipes, check out this great post from Inside Bru Crew Life for 10 Ways To Use Apple Butter