Thursday, October 27, 2011

Pumpkin Snickerdoodles

Alright, time for some pumpkin!  These were the best snickerdoodles I've ever had!  I love my snickerdoodles thick and fluffy, so pumpkin was the perfect ingredient.  The pumpkin flavor was pretty light, and I thought the cinnamon sugar crust was the perfect compliment!

Recipe Courtesy of My Life as a Mrs
yields about 16 large cookies


For the Rolling Sugar:
1/2 cup granulated white sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice (I used pumpkin pie spice)
For the Cookies:
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated white sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt


For the Rolling Sugar:
Mix together ingredients in a shallow bowl and set aside until ready to use.
For the Cookies:
In your stand mixer (or large bowl and hand mixer), cream together the butter and sugar. Add the pumpkin and mix well. Next, Add the egg and the vanilla and beat until mixed well; make sure you scrape down the sides intermittently.
In another bowl, whisk together the flour, baking powder, cinnamon, and salt. A little bit at a time, add the flour mixture to the wet ingredients and mix until just combined. Cover dough and refrigerate for at least 1 hour.
Preheat oven to 350º. Line 2 baking sheets with parchment paper, or spray with non-stick cooking spray. Scoop out 2 to 2 1/2 tablespoons of the dough and roll into a ball (note: it's a pretty sticky dough if it's not chilled thoroughly), then roll in the sugar mixture. Place onto a cookie sheet leaving space between them (I fit about 8 cookies on each cookie sheet).
Last, take a glass and dip it in water followed by the sugar mixture. Gently press each cookie slightly; repeat the water/sugar step as necessary to prevent sticking.
Bake cookies for 12-16 minutes or until beginning to golden. Remove from oven and allow to "set up" on cookie sheet for 3-5 minutes, then move to a cooling rack to finish cooling. Amazing warm with a glass of milk!


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