Sunday, September 23, 2012

Pumpkin Snickerdoodles

This recipe is from a blog called, 'Sweet Pea's Kitchen.' It makes about 4 dozen cookies, so I sent some to work with Nick and took some to my work, as well. Everyone loved them! The one criticism was that they were lacking in pumpkin flavor (I agreed). They are a wonderful snickerdoodle, but next time, I will definitely increase the pumpkin pie spice. You may also want to add some pumpkin pie spice to the cinnamon-sugar mixture that you roll the cookies in. I also decreased the baking time to about 8 minutes (instead of 10-12 as the recipe states).

Also important to note: My cookie dough mixture was way too soft and sticky to easily roll the dough into balls. I put the dough in the fridge for about an hour and that did the trick! A delicious fall treat...definitely a keeper!


Ingredients
2-3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pumpkin pie spice (use more for a better pumpkin experience :)
1-3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 Tbsp. ground cinnamon
 
Directions
Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper (or use non-stick spray); set aside.

In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1-1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula, as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Place the remaining 1/4 cup sugar and cinnamon in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

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