Saturday, November 30, 2013

Pumpkin Snickerdoodle

Thanksgiving is my favorite holiday.  Family, friends and food.  Most of the time... too much food.  

Here's a recipe to share with your family and friends!  I hope everybody had a wonderful Thanksgiving!

Pumpkin Snickerdoodles

3 ¾ cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar
1 cup pumpkin puree
1 large egg
2 tsp. vanilla

For the coating:
½ cup granulated sugar
1 tsp. cinnamon
½ tsp. ginger
Dash of allspice (I didn't have this,  or the ginger, so I used pumpkin pie spice, and honestly they tasted delicious!)

Preheat oven to 350F.
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.  Set aside.
Using an electric mixer, beat butter and sugars together until light and fluffy.
Mix in pumpkin.
Beat in egg and vanilla until just combined.
Slowly add dry ingredients and mix until just incorporated.
Combine ingredients for coating in a small bowl.
Using a tsp, scoop dough and roll into a small ball (you can use a tbsp if you'd like too, I just made mine bite-sized!)
Roll balls in coating mixture, and place on lined baking sheet.
Bake for ~10 minutes.
Allow to cool before transferring to a wire rack to cool completely.

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