cartoon by marc johns.

Friday, December 16, 2011

Pumpkin Snickerdoodles

Close-Up of Yum.

Pile of Cookies.
This recipe makes a nice cinnamon-y, fluffy, moist cookie.  Because of the pumpkin in these cookies, they puff up and have a texture almost like a muffin top (but with more dense dough).  These are yummy cookies with just a hint of pumpkin.  I really like the texture of these cookies, but most of all I like that they are not too sweet.  In fact, if you added less sugar and put savory herbs like sage into these cookies, you could probably serve them as biscuits with dinner.  This recipe makes about 4 dozen cookies, so feel free to cut it in half!


2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 3/4 cups sugar (divided)
2 sticks unsalted butter, softened
1 egg
3/4 cup pumpkin puree
2 tablespoons cinnamon

1.  Preheat oven to 400 F.  Prepare cookie sheets with silpas mats or cooking spray.
2.  In a large bowl whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice.  Set aside.  
Dry ingredients.
3.  Cream the butter and 1 1/2 cups of sugar with an electric mixer at medium speed until fluffy (about 2 minutes).
Light & Fluffy.
4.  Add the egg and beat until combined.
5.  Add half of the dry ingredients and beat again, until blended.
6.  Add the pumpkin puree and beat until blended.
7.  Add the final half of the dry ingredients and blend.
Rest of the dry.
Close-Up of the final dough.
8.  Put the remaining sugar (1/4 cup) and the cinnamon together in a small bowl.  Blend.
Sugar & Cinnamon.
9.  Roll the dough into balls about a tablespoon big.  Roll the ball of dough into the cinnamon-sugar mixture until coated.
Ready to be coated.
Ready to be baked.
10.  Bake the cookies one baking sheet at a time until the edges are set and the cookies are just beginning to brown, 10-12 minutes.  The centers will still be soft and puffy.  Rotate the cookie sheets halfway through the baking time.  Let the cookies rest on the baking sheets about 5 minutes before removing to a wire rack to cool.  Enjoy!  
Some of the finished product.


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