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BACK FOR 2022! NK Seeds Representatives Share Go-To Harvest Meals and Snacks

Susie Heavner’s Pumpkin Snickerdoodles

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Susie Heavner

Nothing works up an appetite like long autumn days of harvesting corn and soybeans. Last year, we highlighted a few NK representatives’ favorite hearty harvest meals and snacks. For 2022, we’ve added a few more recipes to the collection — more easy-to-prepare, delicious meals and snacks that you, your family and your farm team can enjoy on the go and in the fields.

First up, check out Susie Heavner’s favorite sweet harvest snack: Pumpkin Snickerdoodles.

PUMPKIN SNICKERDOODLES

Start to finish: 2 hours
Servings: Makes approximately 48 cookies

INGREDIENTS

  • 1/2 cup unsalted butter, melted and cooled for at least 10 minutes
  • 1/2 cup sugar
  • 1/3 cup light brown sugar, loosely packed
  • 1/4 cup pumpkin puree
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups all-purpose (plain) flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt

TOPPING

  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon

COOKING INSTRUCTIONS

  1. Mix butter, sugar and brown sugar until well combined. Add pumpkin and stir well.
  2. Stir in egg yolk and vanilla extract.
  3. In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar and salt until well combined.
  4. Gradually add dry ingredients to wet mixture until all ingredients are well combined.
  5. Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
  6. Once dough is nearly finished chilling, preheat oven to 350 F and prepare a cookie sheet by lining it with parchment paper. Prepare your cinnamon sugar mixture by whisking together 1/4 cup sugar and 2 teaspoons ground cinnamon in a small bowl.
  7. Remove dough from refrigerator and scoop into 1 1/2-tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through sugar-cinnamon and transfer to prepared cookie sheet, spacing at least 2 inches apart.
  8. Bake cookies at 350 F for 10–12 minutes. Keep your remaining dough refrigerated while cookies are baking. Do not place cookie dough on a hot baking sheet.
  9. Allow baked cookies to cool completely on cookie sheet before enjoying.

Did you try this snack for your family and farm team? Let us know how it worked for you. Share a photo on your favorite social media platform and tag us @NKSeeds and use #HarvestNK22.

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