Wednesday, October 5, 2011

Pumpkin Pie Snickerdoodles

Pumpkin + Snickerdoodle = A really good cookie

Add some homemade Pumpkin Pie Spice, and you've hit it out of the park!


So simple and delicious, these cookies are everything you would expect of a Pumpkin and Snickerdoodle combination: soft, a little cakey, spicy (flavorful, not hot), and the epitome of fall.


Pumpkin Pie Snickerdoodle Cookies (Recipe adapted from Sweet Pea's Kitchen):
Makes 2 1/2 dozen cookies

  • 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 1/2 cups sugar
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 large egg
  • 3/4 cup pumpkin puree

For Rolling: 


Directions:

  • Adjust one of your oven racks to upper-middle position and preheat oven to 400 degrees F
  • In a large bowl, cream butter and sugar until light and fluffy, about 2 minutes
  • Add egg and beat until combined, about 30 seconds
  • Add pumpkin puree and beat until combined, about 30 more seconds
  • In a separate bowl, sift together flour, cream of tartar, baking soda, salt, and pumpkin pie spice
  • Add dry ingredients to pumpkin mixture and beat until just combined, about 30 more seconds or 1 minute
  • In a shallow bowl, sift cinnamon, pumpkin pie spice, and sugar together 
  • Roll cookie dough into 1 inch balls, roll them through the sugar mixture, and place on a baking sheet lined with parchment paper, spacing them 1 inch apart
  • Bake until the edges are just beginning to brown, about 10-12 minutes, rotating the baking sheet halfway through baking
  • Cool on the cookie pan a few minutes until the cookies aren't too hot to touch and then move them to a wire cooling rack to cool completely

Enjoy a cookie (or a handful of cookies) with a hot cup of coffee or a Pumpkin Spice Latte if you're fancy.

Oh, wait... haven't shared that recipe with you yet! Guess you'll have to check back again soon!  ;-)

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