Wednesday, November 21, 2012

Pumpkin Snickerdoodles

 
 
Perfect time to try this recipe. If you like snickerdoodles, you are going to love these.

Recipe adapted from-here

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 3/4 cups sugar, divided
2 sticks unsalted butter, softened* used regular butter 
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

 Oven to 400 degrees F.
 Line two baking sheets with parchment paper; set aside.( I didn't have any parchment so I sprayed with Pam Baking Spray
 In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
 Cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed
 Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet.
 Repeat with the remaining dough, spacing the balls about 2 inches apart Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.( didn't rotate)
 Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

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