{"id":2048,"date":"2011-10-12T20:55:24","date_gmt":"2011-10-12T20:55:24","guid":{"rendered":"http:\/\/cookiescupcakesandcardio.com\/?p=2048"},"modified":"2011-10-10T04:58:49","modified_gmt":"2011-10-10T04:58:49","slug":"pumpkin-snickerdoodles","status":"publish","type":"post","link":"https:\/\/cookiescupcakesandcardio.co\/?p=2048","title":{"rendered":"Pumpkin Snickerdoodles"},"content":{"rendered":"

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It’s that time of year . . . pumpkin, pumpkin, and more pumpkin posts!<\/p>\n

I’m definitely not complaining. I LOVE pumpkin.<\/p>\n

I love pumpkin in all forms . . . pies, cake, cupcakes, . . . but cookies was one way I had never tried.<\/p>\n

When I came across this recipe at Recipe Girl<\/a>, I was definitely willing to give them a try.<\/p>\n

I like snickerdoodles. I like pumpkin. What’s to lose? \u00a0I was bound to like Pumpkin Snickerdoodles!<\/p>\n

Step by Step Photos!<\/p>\n

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Combine the dry ingredients and mix by hand in a separate bowl.<\/p>\n

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Combine your butter and sugar, and mix it up in your mixer.<\/p>\n

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Add the pureed pumpkin and eggs.<\/p>\n

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And mix until well combined.<\/p>\n

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Form dough into two flat pancakes, and place in the fridge for at least an hour.<\/p>\n

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Prepare your rolling mixture! \u00a0Cinnamon, sugar, ginger and all spice.<\/p>\n

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At this point, you should be able to “roll” your cookie in the coating, but as I didn’t make round cookies, there was no rolling to be had. \u00a0I “rubbed” my dough “pieces” around in the sugar.<\/p>\n

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Place on your non-stick baking mat to cook.<\/p>\n

Pumpkin Snickerdoodles <\/span><\/strong>
\n(originally from dlynz<\/a>)<\/p>\n

COOKIES<\/strong>:<\/p>\n

3 3\/4 cups all-purpose flour
\n1 1\/2 teaspoons baking powder
\n1\/2 teaspoon salt
\n1\/2 teaspoon ground cinnamon
\n1 cup (2 sticks) salted butter, at room temperature
\n1 1\/2 cups granulated white sugar
\n3\/4 cup pure unsweetened pumpkin puree
\n1 large egg
\n2 teaspoons vanilla extract<\/p>\n

ROLLING SUGAR:
\n<\/strong> 1\/2 cup granulated white sugar
\n1 teaspoon ground cinnamon
\n1\/2 teaspoon ground ginger
\n1\/2 teaspoon allspice<\/p>\n

1. In a separate bowl, whisk together the dry ingredients. \u00a0Set aside.<\/p>\n

2. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients. \u00a0Beat flour mixture into liquid mixture a little at a time just until incorporated.<\/p>\n

3. Cover dough with plastic and chill for around an hour, or until dough becomes slightly firm.<\/p>\n

4. When ready to bake, preheat oven to 350\u00b0F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.<\/p>\n

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1\/2 Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets.<\/p>\n

I did not do this next step, and I recommend you don’t make the same mistake as I did . . . DO IT! “Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.”<\/p>\n

6. Bake at 350\u00b0F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.<\/p>\n

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Happy Fall and as always, Happy Baking!<\/p>\n

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