Thursday, October 18, 2012

Pumpkin Snickerdoodles

Earlier this week, I posted a some Paleo pumpkin recipes...today I have a pumpkin recipe that's not quite as healthy, but it's super delicious!

I have been on somewhat of a pumpkin kick lately (along with everyone else it seems!) and I had been wanting to make some pumpkin cookies for awhile now. Last week, I had a friend over to hang out and I decided it would be the perfect time to try out some of the pumpkin recipes I'd been eyeing. We made some pumpkin chocolate chip cookies that were okay, but didn't turn out quite as well as I'd hoped. And then we made these: 


 Pumpkin Snickerdoodles

And they were UH-MAZ-ING.
{PS: Is anyone else excited for Happy Endings to come back on next week?}

So pillowy soft with just the right hint of pumpkin flavor. To me a snickerdoodle with all its cinnamon sugary goodness is such a perfect fall cookie, and adding pumpkin to the mix only makes it that much better. You're going to want to make these, trust me
 

Pumpkin Snickerdoodles
Recipe Source: Recipe Girl

Ingredients

COOKIES:
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
ROLLING SUGAR:
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice

Directions

1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.
3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.
5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they're coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.


6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.


These cookies are super simple, incredibly fluffy, and the perfect treat for an October afternoon. Make a batch today! Xoxo

11 comments:

  1. Love it! I made these last year and they are my favorite. I took terrible pictures of them though...I may need to update it haha yum! craving them!

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  2. These look SO good and your pics are amazing! Serious kuddos...I need a lesson!

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  3. Noooo wayyy!!! This combines two of my favorite things!! Thank you for sharing, will definitely be trying this!

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  4. These look and sound delicious! I may have to add them to Thanksgiving dessert roundup. Thanks for sharing. :)

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  5. Oh yum!!! I want those right now! They look perfectly baked. Mmmm

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  6. Anything pumpkin flavored is my weakness. I have been wanting to try this recipe but I definitely will have to now!

    Xoxo
    Makenzie

    http://sosimplychic.blogspot.com/

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  7. Those look deeeelightful! Get in mah belly!

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  8. Oh my goodness these look delicious! I'm going to have to make a batch soon! Thanks for sharing!

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  9. These look delicious! We are going to try these in Princess Elizabeth's After School Program! Thanks! http://investinginchildren.on.ca/afterschoolblog/

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Your sweet words make my day! :)

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