Saturday, October 9, 2010

Pilgrim Girl Molly

This is the sweet little, Pilgrim Girl Molly, and what a perfect image for this time of year.  Where I live we are getting the cool nights and the trees are starting to turn colors!  Fall is here!!!! 

Molly looks like she's got her basket ready to collect eggs, berries or something that she will use to do some baking.  Fall is the time of year that I love warm soups, hot breads and warm desserts!  And....of course all the great pumpkin goodies.

Since we are talking pumpkin, I have to share a new recipe.  I love Snickerdoodles but these are a little twist... Pumpkin Snickerdoodles. 

Pumpkin Snickerdoodles

2 sticks butter (1 cup), at room tempature
1 1/2 cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 tsp pure vanilla extract
3 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

Rolling Sugar:
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice

1. In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.  Yield: About 3 dozen

Cooking Tips

*Store in an airtight container. These cookies freeze well too. Place them in freezer zip bag and remove from freezer when the craving hits.


  1. Molly looks just fabulous, Sandy. I love all the pretty details on your card. Thank you for sharing the recipe. They sound fabulous and I will certainly give them a try.

  2. She's adorable. Love the autumn colors and just am droolin' after reading through your recipe.

    Scrolled back to see all the awesome cards I've missed these last few weeks. Beautiful doesn't describe it. Big hugs everyone!

  3. this is super cute! Those snickerdoodles sound delicious too.

  4. I was not planning on baking today at all, wanted to stamp but then this recipe just called my name so I had to make them. OMG!! Yummmmmm

    Love your card too. Love anything with fall colors in it.

  5. absolutely adorable! :)
    can't wait to try the recipe!