Pumpkin Snickerdoodles

It’s October 1st and time to bring out the pumpkin recipes!  I stumbled upon this recipe at Food Gawker.  Do not click on the link; 45 minutes will go by and you’ll wonder what just happened.  These cookies come from Sweet Pea’s Kitchen and they are awesome; very light, slightly crispy on the outside and wonderfully moist on the inside (makes it really easy to eat too many).  A couple notes…  I found the dough to be too sticky to roll into balls, so I added another half cup of flour.  Also, I misread the amount of cinnamon and only added 2 teaspoons to the sugar instead of 2 tablespoons, but found it was plenty.  I did not use parchment paper on my cookie sheets and I baked the cookies on the middle rack without a problem.  This recipe is a keeper!

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 3/4 cups sugar, divided
  • 2 sticks unsalted butter, softened
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 2 tablespoons ground cinnamon
Directions:
  1. 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; set aside.
  2. In a large bowl, whisk together flour, cream of tartar, baking soda,  salt and pumpkin pie spice; set aside.
  3. 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.
  4. Place the remaining 1/4 cup sugar and cinnamon for rolling 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
  5. 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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