Sunday, October 23, 2011

Pumpkin Snickerdoodles

So... evidently, my one-week pumpkin week didn't suffice. Still in my image files are pictures of more pumpkin recipes I've been experimenting with lately. Good news for me, bad news for you?? Pumpkin week continues!!!!!

Have you ever had pumpkin snickerdoodles??

Me neither.

But I am sure glad that I can now say YES with complete bliss streaming from my breath. They are delicious and moist and a perfect little cookie. I personally found that they taste best after you allow them to cool for a few hours. AND... under bake them by a minute or so-- I found they were better if I did that and allowed them to finish their baking on the cookie sheet out of the oven.

One more thing: immediately upon removing them from the oven, use the bottom of a glass to kind of "smash" them down again-I don't love "cakey" cookies.. so under-baking them and then smashing them with a glass out of the oven helps seal the moistness and denseness of the cookie.

Oh you love them.

Ta ta!

Pumpkin Snickerdoodles

{Annie’s Eats}

For the cookies:

3¾ cups all-purpose flour ( I used just a bit less so they wouldn’t be so cakey)

1½ tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup pumpkin puree

1 large egg

2 tsp. vanilla extract

For the coating:

½ cup granulated sugar

1 tsp. ground cinnamon

½ tsp. ground ginger

Dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through (kate note: I baked them for about 8 minutes, then let them bake longer on the cookie sheet once they had been removed). Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

1 comment:

Sarah Flib said...

You are driving me mad. I LOVE pumpkin but haven't had any in the house for a while. All of this looks amazing and I simply must update my shopping list.