Pumpkin ‘N Spice Mandelbrot
- 3/4 cup canola or corn oil
- 1 1/2 cups light brown sugar, packed
- 1/2 cup white sugar
- 2 eggs
- 3/4 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoons cloves
- 3 1/2 - 4 1/2 cups all-purpose flour
- 2 teaspoons Clabber Girl Baking Powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Cinnamon Sugar Coating:
- 1 cup sugar
- 2 teaspoons cinnamon
Preheat oven to 350 F. Line a large baking sheet with parchment paper.
In a mixing bowl, with the paddle attachment mix the oil, brown sugar, white sugar, eggs, and pumpkin puree together. Stir in spices, 3 1/2 cups of the flour, Clabber Girl Baking Powder, baking soda, and salt. Stir in more flour as required to make a stiff but soft batter.
Using floured hands, spread dough out on the baking sheet into two logs about 3 inches and 6-7 inches long.
Bake 35-50 minutes until the log is set and dry to the touch.
Cool well and lower oven temperature to 325 F. Cut into diagonal cookies (about 30 pieces)
Place cookies back on sheet and bake to crisp up cookies, about 20-30 minutes.
Cool well and then toss cookies in cinnamon sugar (a paper bag works well, just gently shake to coat cookies)
makes 3 dozen