Tuesday, October 16, 2012

Pumpkin Snickerdoodle Cookies

I made my first pumpkin recipe of the year last night. Whitney wanted to take something back to school today and it had to have pumpkin, so I made a recipe I had pinned on Pinterest. I haven't had the best of luck with my recipes there but this one is definitely a keeper.

I could tell it was going to be good just from the batter. You ever get one of those feelings like everything is coming together terrifically and it can't fail. Yeah, that's the feeling I got with this one.

Pumpkin Snickerdoodle Cookies
Recipe from Fake Ginger

For the cookies:
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3¾ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon

For the cinnamon sugar:
½ cup granulated white sugar
1 teaspoon ground cinnamon

1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.
3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
4. When ready to bake, preheat oven to 350F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.
5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1½ 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. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.
6. Bake 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.

We love snickerdoodle cookies in our house. Our normal recipe includes cinnamon chips (super tasty). I never smash my cookie balls down before baking but I followed the recipe like written. These flattened nicely by doing that. One dozen I decided to not flatten them and they stayed in a ball. Still tasty but not as cute.

After eating one when it was cooling I knew it was blog worthy. Dan said wait until they cool since they always taste different then. I said I was confident since by that time everyone had had two cookies.