Monday, November 14, 2011

Pumpkin Snickerdoodles

These cookies I made for the the second Halloween Party we went to. I've never made a snickerdoodle before and surprisingly I really liked them. The pumpkin was not overpowering at all, there was just a hint of it.


Pumpkin Snickerdoodles
very slightly adapted from here


For the rolling sugar:
1/2 cup granulated white sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon of nutmeg (the original called for allspice, of which i had none)

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
2 cups wheat flour
1 3/4 cup all purpose flou
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 a large bowl, 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 as you go.

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 ove to 350 degrees. Line a baking sheet 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. Then roll in the sugar mixture. Place onto a cookie sheet leaving space between them.

Last, gently press each cookies down slightly. You can use the bottom of a glass dipped in water then the sugar mixture to do this. If desired, sprinkle a little of the sugar mixture on top.

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.

No comments:

Post a Comment