Pumpkin and Snickerdoodles, a match made in heaven. I've seen different versions of this cookie on various blogs, but the reviews were mixed. Some said they were too dry, others said not enough spice. I thought they didn't use enough pumpkin! So here is my soft, pillowy, spicy version of pumpkin Snickerdoodles.
1 C Evaporated Cane Sugar
1/2 C Rapadura Sugar (or brown sugar)
1 C Pumpkin Purée
1 Egg
2 tsp Vanilla Extract
3 3/4 C Whole White Wheat Flour
1 1/2 tsp Baking Powder
1/2 tsp Sea Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
For the coating:
1/4 C Evaporated Cane Sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Dash Cloves
In a medium bowl combine flour, baking powder, sea salt, cinnamon and nutmeg.
In a large bowl beat together butter and sugars, then add pumpkin and vanilla finally add egg. Mix flour mixture into wet ingredients.
*Side note, I did this all by hand and it turned out great. I think people have a tendency to over mix cookie dough and the cookies turn out tough.*
Line a cookie sheet with parchment paper.
In a small bowl combine remaining 1/4 C sugar and spices. Set aside. Either using a cookie scoop or teaspoons portion out equal size balls of dough, rolling into a smooth ball and coating in spiced sugar mixture.
Place sugared balls of dough on baking sheet (don't worry about spacing, they are going into the fridge to chill out). When all dough has been used place cookie sheet in fridge for about an hour. Alternately, you can put the tray of dough into the freezer until dough becomes hard, then place cookie dough in a freezer bag to use at a later date or just bake a few at a time for portion control. I usually start putting cookie dough in the freezer a few months before christmas to take some of the stress out of holiday baking. All I have to do is bake the dough!
Preheat oven to 350. Place 12 balls of dough onto parchment or silpat lined baking sheet
and flatten slightly with the palm of your hand.
Bake 15-18 minutes
No comments:
Post a Comment