Monday, November 21, 2011

Pumpkin Snickerdoodles

Pumpkin snickerdoodles

While there is still the wonderful smell of fall in the air, I wanted to bring you a few pumpkin recipes. I love all desserts that have pumpkin in them. I have yet to venture into the savory pumpkin side of things. I love baking, but just don't want to keep a lot of sweets in the house. I have no control and will eat them all! I like to make them, keep a few for us to try and munch on and then send them off to work with him where there are lots of people to share with.

These were really soft and had a great pumpkin flavor to them. I really like snickerdoodles and the cinnamon sugar coating that encompasses them. These pumpkin snickerdoodles have that same great coating with an extra spice and punch of flavor from the pumpkin. I will definitely make these again. Enjoy!

Pumpkin Snickerdoodles
Source:  Annie's Eats
Printer friendly recipe

Yield: about 3-4 dozen cookies

Ingredients:

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.


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