Day 8: Pumpkin Snickerdoodles

6

17.12.11

pumpkinsnickerdoodles-7

pumpkinsnickerdoodles-5

pumpkinsnickerdoodles

pumpkinsnickerdoodles-2

pumpkinsnickerdoodles-6

pumpkinsnickerdoodles-4

pumpkinsnickerdoodles-8

pumpkinsnickerdoodles-9

Day 8 of my 12 days of cookies: To me, pumpkin isn’t just for Thanksgiving. It’s a year round kind of thing. I wish there were pumpkin lattes and pumpkin bread at coffee shops all the time, but since there isn’t, I’ll just have to keep the pumpkin flowing all year long by myself. Naturally, I love snickerdoodles and I love pumpkin, so combining the two made sense in my head. That leaves you with a gorgeous, fluffy cookie with an ever so slight hint of pumpkin. Adding the pecan on top just completes the holiday touch. Make sure to flatten the cookies slightly because they don’t spread much.

Can you believe we’re only a week from Christmas? It’s coming up fast! I still need to get into the Christmas spirit.. *working on finding it*.  Recipe From Amy Bites.

Day 8: Pumpkin Snickerdoodles

Ingredients

    For the cookies:
  • 3¾ cups all-purpose flour
  • 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
  • Topping (optional):
  • Approximately 48 pecans (one for each cookie)

Directions

  1. Cream butter and sugars together. Blend in the pumpkin, egg, and vanilla.
  2. Add the dry ingredients (flour, baking powder, salt, cinnamon, nutmeg) to the wet mixture. Mix until just incorporated.
  3. Cover and chill for at least an hour.
  4. Preheat the oven to 350.
  5. Mix the coating ingredients together and set aside.
  6. Scoop the dough into 2 tablespoons sized balls and roll in the coating mixture. Place a pecan on top of the ball dough. Use the bottom of a flat, heavy glass to gently flatten the dough. Repeat for all the cookies.
  7. Bake the cookies for 10-12 minutes. Let cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
http://lovintheoven.com/2011/12/day-8-pumpkin-snickerdoodles.html

6 comments :

  • Lorena

    these look utterly delicious! :-)

    Hugs from NYC!
    TravelDesignery.com

    .

  • Mary

    These look wonderful. This is my first visit to your blog so I took some time to browse through your earlier posts. I’m so glad I did that. I really like the food and recipes (and cookies :-)) that you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary

  • olivia

    hi, kim! thanks for this wonderful blog. i came here because i’ve never made snickerdoodles before and thought i’d try it out. i’m curious: do you think the pumpkin version is your favourite of all, or are the “even-better snickerdoodles” you posted about in may 2010 better than this version? we might prefer something not overly sweet, but buttery and flavourful, with good texture. thanks for any advice you can give!

  • Pumpkin Snickerdoodles | Short & Sweet

    […] The recipe I’d like to share first are for these super addicting pumpkin snickerdoodles. I know some people like their cookies to be chewy, but the soft texture of these snickerdoodles work really well! Find the recipe here. […]

Leave a Comment:

Theme by Blogmilk   Coded by Brandi Bernoskie