Friday, September 12, 2014

Pumpkin Snickerdoodles

Welcome Fall and Pumpkin EVERYTHING into my life! Today it is 40 degrees outside and snowy. Wow. In September. Yesterday, I was in a "I need something pumpkin flavored now" mood and decided to make Pumpkin Snickerdoodles! They came out a little large, I will make 1 inch balls next time, but man were they soft soft soft. Delicious. My husband told me to cover them up so he'd stop eating them! The boys loved them as well. Palmer even thought he was cool because he got to sit on a bar stool and eat his next to his big brother. I hope you are enjoying a little bit of Fall where ever you are in the world!


Cookie Dough (I halved the recipe, original full recipe here), Makes 2 dozen cookies

- 1 3/4 cup flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1 egg
- 1 tsp. vanilla

- 1/4 cup sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- dash of allspice

1. Preheat your oven to 350 degrees.
2. In a large bowl combine your flour, salt, cinnamon, and nutmeg. Mix well together and set aside.
3. In your electric mixer, mix together your butter and sugars until fluffy.
4. Add your pumpkin until combined.
5. Add the egg and vanilla.
6. On low, slowly add your flour mixture. Once dough is formed allowed to refrigerate for an hour.
7. In a separate bowl combine your ingredients for your sugar coating.
8. Place parchment paper on your baking sheets. Form 1 inch dough balls and before placing the ball on your baking sheet, coat your ball in the sugar-spice mixture.
9. Take a drinking glass and dip the bottom in your sugar-spice mixture and flatten each ball of dough on your baking sheet.
10. Bake for 10-12 minutes.

 Cream your sugars and butter together

 Pumpkin Snickerdoodle dough

 Balls of dough with sugar-spice coating

 Flattening dough balls with a glass

 Flat Cookie dough

 Pumpkin Snickerdoodles!

 They love them!



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