Monday, October 1, 2012

Monday Munchies - Pumpkin Snickerdoodles

Can you believe it's October already?  And the first happened to fall on a Monday, perfect for kicking off a month of fall recipes!  The weather in Jackson has been absolutely beautiful, highs around 70 and cool nights...perfect shorts/sweatshirt weather which has been my favorite clothing combination since I was a little kid haha!  Although I can't wait for the snow to come, I have definitely been enjoying fall in Jackson and it has me in the mood to make all sorts of pumpkin, apple, and soup recipes!  A couple of weeks ago we had a ladies' night where we all brought food and played games.  I knew right away I wanted to bring these pumpkin snickerdoodles.  The pumpkin in the batter makes them turn out so moist and fluffy, the girls all loved them!

Pumpkin Snickerdoodles
Yields 3-4 dozen
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
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, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) 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 in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Re-coat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Recipe Source: Annie's Eats

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