Monday, November 28, 2016

Pumpkin Snickerdoodles

As far as I'm concerned, pumpkin spice doesn't end at Thanksgiving. It carries well into the holiday season and as far as I'm concerned, pumpkin treats aren't going anywhere anytime soon.

I'm completely obsessed with these cookies. Snickerdoodles are my very favorite and this is a fun and festive twist for this time of year. I can't get enough and this recipe never disappoints. They are fluffy but chewy and spicy in all of the best ways. Pumpkin seems to add an extra softness to anything it touches and these cookies are pillows of perfection. 

There are so many holiday get togethers and cookie exchanges coming up- these cookies are a must add to your list! This recipe makes a ton- double up and you'll be set for a slew of Christmas events! 

Pumpkin Snickerdoodles
recipe adapted from Cooking Classy

3 1/4 cups all purpose flour
3.5 tsp. cornstarch
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 + 1/8 tsp. salt
3/4 tsp. ground cinnamon
2 tsp. pumpkin pie spice
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter, softened
1 large egg yolk
3/4 cup canned pumpkin puree 
1.5 tsp. vanilla extract

for rolling:
1/4 cup granulated sugar
1.5 tsp. ground cinnamon

In a mixing bowl, whisk together all dry ingredients (flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice). 

In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, granulated sugar and brown sugar, occasionally scraping down the bowl. mix in the egg yolk, then mix in the pumpkin and vanilla extract. With the mixer set on low speed, slowly mix in the dry ingredients until combined, scraping down the bowl occasionally. divide the dough in half and place the dough in bowls in the refrigerator, covered in plastic wrap, for at least 45 minutes, up to overnight. 

Preheat oven to 350 degrees.

In a small bowl, whisk together the granulated sugar and cinnamon. Scoop the dough out into even 2 Tablespoons. Roll into a ball and coat with cinnamon sugar mixture. Transfer to a nonstick baking sheet, about two inches apart. (I did 6 cookies per baking sheet). Bake for 12-14 minutes. I found that 13 minutes is the perfect amount for a soft and chewy center! Cool for 5 minutes on the baking sheet before transferring to a cooling rack.

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