Friday, September 30, 2011

{recipe} pumpkin snickerdoodles.

happy friday! i hope everyone had a great week.  i am so excited for the weekend (simply because it means this week is behind me), but i also plan to paint a few walls and snack on these season appropriate cookies. pumpkin snickerdoodles anyone? a great spin on a old favorite of mine. i am not going to lie my love for snickerdoodle cookies goes back to my cooking class in middle school. back in the day, i actually tried to bake a giant snickerdoodle, if you can't visualize it just think, all the dough into one nicely shaped cookie (and yes, it looked amazing, but was uncooked in the middle). the idea was good, kids were always encouraged to think big right? plus, you can't ask someone to share their cookies if they only have one. to be honest it is the only recipe we made that i actually remember, so clearly it was memorable (and so was the giant cookie). you have no excuse to not try these cookies, they are perfection in every bite! enjoy!

Pumpkin Snickerdoodles.

Yields: 3-4 dozen depending on size of cookies! plenty enough to share
...or not.

3 3/4 cups all-purpose flower
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
dash of allspice
1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.     
2. In a new bowl, beat together the butter and sugars using an electric mixer on medium-high speed until fully combined (about 2-3 minutes). Blend in the pumpkin in the pumpkin puree. Beat in the egg and vanilla until incorporated.

3. With the mixer on low speed add in the dry ingredients and mix until incorporated.  Cover and chill the dough for at least 1 hour.

4. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
5. Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the chilled dough (about 2 1/2 tablespoons worth) and roll into a ball.   

6. 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. 

7. Press each dough ball slightly using fingers.

8. Bakes 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.

*Recipe slight modified from Annie's Eats.

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