Monday, October 13, 2014

The Best Fall Cookies EVER!

Pumpkin Snickerdoodle Cookies
Makes about 24 Cookies.


The original recipe (which I tweaked a little bit) is from:

1/2 cup of butter (1 Stick)
3/4 cup of sugar
1 egg
1/2 cup of pumpkin puree ( I used organic caned pumpkin)
1/2  tsp of vanilla extract
2 cups of flour
1/2 tsp of salt
1/2 tsp of nutmeg
1/2  tsp of ginger
1 tsp of cinnamon
3/4 tsp of baking soda

Cinnamon-Sugar- Spice-Topping:
1/2 cup of granulated sugar
1 tsp of cinnamon 

Baking Directions:
Preheat the oven to 350 degrees. Mix/cream together the butter and the sugar until it's fluffy. Whisk in the egg, pumpkin, and vanilla one at a time. Dump the remaining ingredients into the bowl and stir until they are combined. I used a kitchen aid mixer which makes combining the ingredients easy. About 3 minutes. Tops. :)
Once the dough is ready, roll into tablespoon sized balls/handfuls as you roll and dip them into the topping. 

In a shallow dish/plate, combine the topping spices. Take a ball (about a tablespoon) of dough, roll it around in the cinnamon, sugar mixture until coated and then flatted and place on the cookie sheet. I used Silpat mats on my cookie sheets to prevent the cookies from sticking. Parchment paper would work well too. 

Bake the cookies for approximately 10 minutes. They will come out lifted, fluffy, and cake-like. 

Have fun baking & try not to eat them all in one sitting. 
-Nicola & the little pup

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