Saturday, October 1, 2011

Pumpkin Snickerdoodle Cookies

Fall is in the air...It's time to pull out the pumpkin recipes, and boy, are you going to love this one. Snickerdoodle cookies take on a whole new meaning with added pumpkin. These cookies are light and fluffy, and really easy to eat. Trust me on that one. I can't stop eating them!
Pumpkin Snickerdoodles
recipe from Annie's Eats
make 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).Roll into a ball. Coat the dough ball in the sugar-spice mixture.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. Re-coat 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.

Happy Fall! Another great pumpkin recipe for Pull Apart Cinnamon Sugar Pumpkin Bread is coming soon.

3 comments:

  1. Where did you get Libby's pumpkin? I haven't seen it around here in a long time. It's always organic, which is fine. I'm so glad you liked these!

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  2. Thanks for such a nice tutorial...I love seeing lots of pictures when it comes to following recipes. Looking forward to trying this one out (once I find some of Libby's pumpkin puree) and trying some of your other recipes, you have such a great blog!

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  3. I have got to try this recipe! Thanks for posting pics with it :)
    I'll post a reveiw from my family when I do.
    from Claremont,NH
    ~Lori

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