Saturday, October 5, 2013

Pumpkin SnickerDoodles

I LOVE Snickerdoodles! I ran across this recipe on Pinterest and just had to try it out. With Autumn in the air and leaves falling all around, it's the perfect time to bake. I love that these snickerdoodles have pumpkin in them YUM! It's not a strong pumpkin flavor but it's good for a change in a Snickerdoodle. I tweaked the recipe just a bit....I added Cream of Tartar since I think that is what makes a Snickerdoodle a Snickerdoodle... and of coarse I added Cinnamon Chips. The way these cookies make your house smell while baking is perfect for Autumn time... makes you feel ready for the Holidays almost. Enjoy!!

Pumpkin SnickerDoodles
Yield: 3 dozen cookies

For the cookies:

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (2 sticks) butter, room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
1 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract

1 cup Hershey's Cinnamon chips

For the coating:
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice

In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar, salt, ground cinnamon and nutmeg. Set aside.
In a large bowl, use an electric mixer to cream the butter and sugars until fluffy (about 2 to 3 minutes). Add pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
Stir in the cinnamon chips.

Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix coating sugar ingredients in a small bowl.
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.
Bake at 350°F. for 8 to 10 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.

*Store in an airtight container. These cookies freeze well too. Place them in freezer zip bag and remove from freezer when the craving hits.

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