Thursday, November 24, 2011

Pumpkin Snickerdoodles

Happy (belated) Thanksgiving!

I hope that you enjoyed a day full of good food, family, and friends. We hosted another successful Thanksgiving dinner, and I look forward to sharing the new recipes within the coming weeks.

These pumpkin snickerdoodles would be the perfect addition to holiday baking. I brought them to a friend's birthday party and everyone raved about them. They are a light, airy cookie that's subtle on the pumpkin flavor. I can't make these unless I have somewhere to bring them because we couldn't stop eating them! I found this recipe on Sweet Pea's Kitchen.

You will need:
*2 3/4 cups flour
*2 teaspoons cream of tartar
*1 teaspoon baking soda
*1/2 teaspoon salt
*1/2 teaspoon pumpkin pie spice (I might increase this a bit next time)
*1 3/4 cups sugar, divided
*2 sticks unsalted butter, softened
*1 large egg
*3/4 cup pumpkin puree
*2 tablespoons ground cinnamon

1. Preheat the oven to 400 degrees. Line two baking sheets with parchment paper or silipats.

2. Whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice in a large bowl.

3. In a mixing bowl, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. 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 bowl of dry ingredients and beat at low speed until just combined, about 30 seconds. Use a rubber spatula to scrape down the sides of the bowl as needed.

4. Place the remaining 1/4 cup sugar and cinnamon in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball and roll into the sugar mixture; place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
(I needed to add more cinnamon and sugar than noted above. So I would keep extra on hand.)

5. Bake for about 10-12 minutes, rotating the baking sheet halfway. You wanted the edges set and just beginning to brown but the centers still soft and puffy. Cool the cookies on the baking sheets about 5 minutes. Transfer the cookies to a wire rack using a wide spatula. Cool at room temperature.

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