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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 Eatsmake 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.
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In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.
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Blend in the pumpkin puree.
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Beat in the egg and vanilla until incorporated.
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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.
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Combine the sugar and spices for the coating in a bowl and mix to blend.
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Scoop the dough (about 2½ tablespoons).
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Roll into a ball.
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Coat the dough ball in the sugar-spice mixture.
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Place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.
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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.
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Re-coat the bottom of the glass in the sugar-spice mixture as needed.
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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.
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!
ReplyDeleteThanks 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!
ReplyDeleteI have got to try this recipe! Thanks for posting pics with it :)
ReplyDeleteI'll post a reveiw from my family when I do.
from Claremont,NH
~Lori