Wednesday, November 13, 2013

Pumpkin Snickerdoodles

There are sooooo many Pumpkin Snickerdoodles recipes on the internet. All the ones I read, had comments complaining about the lack of a "pumpkin taste" or were too caky. Challenged by my friend, Cait, I came up with this recipe. The "pumpkin" was perfect, the cookie, very "snickerdoodle-y", and my three year old mastered the art of pushing a chair across the kitchen to reach WAY TOO many cookies.

 I had every intention of posting a half eaten cookie so you could see how orange they were inside but half-eaten cookies weren't sitting around waiting for a photo shoot. 

Pumpkin Snickerdoodles:
1 cup butter (softened) 
3/4 c brown sugar 
3/4 c sugar 
1 egg 
1 1/2 tsp vanilla 
3/4 cup + 2 TBS Roasted Pumpkin Puree (you could also use canned, unsweetened, pumpkin but the cookies will be less pumpkin flavorful)
3 1/4 c flour 
2 tsp cream of tartar 
1 tsp baking soda 
1/2 tsp salt 
1 1/2 tsp Pumpkin Pie Spice

1 TBS cinnamon + 1/2 c sugar for rolling dough.

Cream butter and sugars, until fluffy. 
Add egg, vanilla and pumpkin. 
Combine dry ingredients in another bowl. 
Slowly add dry into wet beating on low. 
Refrigerate dough 1-2 hours minimum or for best results- overnight. 
Roll in 1/2 balls, then roll in cinnamon and sugar. 
Place on cookie sheet lined with parchment paper. 
Press them down with the bottom of a glass (dipped in cin/sugar to prevent sticking).
Bake 375 for 9 -10 min. - cookies DO NOT look done because of the "shine" from the pumpkin, gently lift a cookie to see if it lifts without falling apart and the bottom is slightly brown.

Made a second batch hoping to offer them to friends, but "the dough tastes like pumpkin pie" so there aren't as many cookies this time around - here are some more pictures, though.

 So photogenic-

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