Wednesday, October 09, 2013

Pumpkin Snickerdoodles

Monday was October 7, which was the first Monday of October. Thus, I knelt to the requests of my coworkers and made a pumpkin snickerdoodle for Cookie Monday. The recipe floating around Pinterest from RecipeGirl was bothering me because it didn't seem like it had enough pumpkin in it. The reviews I read supported this, so I looked elsewhere. I found this recipe, which uses more pumpkin. I will be honest - I was disappointed. I thought they weren't as cinnamon-spicy as I'd hoped despite all the ginger and cardamom and allspice and everything, and because they lacked the cream of tartar of an original snickerdoodle, they were a different texture than I'd hoped. But people seemed to like it so that's good. I wish there was a better recipe. If you find one, please let me know. Happy October!

snickerdoodles

Pumpkin Snickerdoodles
MMM...Cafe

Cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 tsp. pumpkin pie spice

Coating
1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.

In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and pumpkin pie spice. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.
Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Yield: 5 dozen

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