Friday, November 9, 2012

pumpkin snickerdoodles

I've always enjoyed snickerdoodles.  What a great name for a cookie!  What could be better than pumpkin snickerdoodles?!  My family really enjoyed the subtle pumpkin flavor.  We found that they taste even better the next day and with a glass of cold egg nog or homemade vanilla ice cream.

pumpkin snickerdoodles (Annie's Eats)
3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes.  Blend in pumpkin puree.  Beat in the egg and vanilla just until incorporated.  Cover and chill the dough for at least 1 hour.
Preheat oven to 350 degrees.  Line baking sheets with silicone baking mats or parchment paper (I didn't).  Combine the sugar and spices for the coating in a large bowl and mix to blend.  Scoop the dough and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass to flatten the dough balls slightly (I used my palm).
Bake the cookies for 10 to 12 minutes or until just set and baked through.  Let cool on the baking sheet about 5 minutes then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

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