Wednesday, November 14, 2012

Pumpkin Snickerdoodles

Today's post comes to you from a frequent 'Hot Dog' contributor, my roomate Kris. I want to first start off by saying congratulations to her and her new fiance as of last Saturday! In between her whirlwhind romance, full time job, and remodeling her future home with her future husband, she still finds time to make tasty treats! These Pumpkin Snickerdoodles are no exception and would be great to serve alongside some pumpkin, pecan, or apple pie at Thanksgiving next week!

Pumpkin Snickerdoodles

  • 3 3/4 cups flour
  • 1 1/2 tsp. bakin gpowder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 large egg, room temperature
  • 2 tsp. vanilla extract
For the coating:
  • 1/2 cup cugar
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • dash of allspice
In a medium bowl, comine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to combine. In a large bowl or stand mixer, combine butter and sugars. Beat until light and fluffy. Beat in the pumpkin on medium speed. Then add the egg and vanilla extract. 

Lastly, add in the dry ingredients and mix well unitl combined, but do not overmix. Cover the dough, and refrigerate for one hour, until firm.

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. In a small bowl, mix together all of the ingredients for the sugar coating. Scoop dough into 2 1/2 tbsp. sized balls. Roll in the sugar mixture and place on the cookie sheet, leaving 2 inches between each cookie ball. 

Take a drinking glass with a flat bottom and moisten with water. Dip the moistened glass into the sugar mixture and press down slightly on each cookie to flatten. 

Bake the cookies for 10-12 minutes. Let them cool for 5 minutes before transferring them to a cooling rack to cool completely.

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