Tuesday, November 13, 2012

Pumpkin Snickerdoodles

Everybody loves snickerdoodles (don't contradict me on that one).  Needless to say then, I love snickerdoodles too.  I like them perfectly soft, melt in your mouth.  Soooo good!  When I found a recipe for pumpkin snickerdoodles of course I was intrigued.  I saved the recipe but never got around to making it until we were having an "everything pumpkin" dinner for halloween at work.  I remembered the recipe and knew it would be a perfect opportunity to try it out.  Let's just say that they are addictive, deliciously addictive.  They have a slightly different kind of texture that is really good and are a larger cookie.  I had a little trouble with the cooking time and ended up cooking them a couple minutes over the original cooking time but they still turned out fine.
If you're on a diet, you probably shouldn't make these.  You won't be able to stop eating them. :)

Pumpkin Snickerdoodles
Yield: about 3-4 dozen cookies
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
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.  ENJOY

Lois Johnson, avid writer, tea drinker, and reader but first and foremost, avid Christian.

1 comment:

  1. I love Snicker-doodles!!! I'll have to try this.


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