Pumpkin Snickerdoodles!

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Hope everyone is having a fantastic LDW soaking up the sun!!! Although its September, and basically tomorrow is the unofficial start to fall (due to Starbucks Pumpkin Spiced Latte being in stores nationwide), the weather is still warm but I can’t help but get excited about my favorite cooking season of the year!!! FALL!!! I love the pumpkin and the warm spices, and because summer continues on and on, later and later every year, there’s only a short time for pumpkin (before Santa Claus rolls in with peppermint and chocolate). The weather plays a huge factor in what my taste buds want, and when its hot out, there is little room for pumpkin cravings. But I figured that since tomorrow is the start of unofficial fall, and I am heading to Alaska, the cold cold rainy time for the state, I figured I would begin the celebrations in hopes that when I return from my vacation, that it’ll be full on fall in CA!

These pumpkin snickerdoodles are really bomb. They’re chewy and soft, with pumpkin and spices hinted in there. People say snickerdoodles are sugar cookies better cousin and I totally couldn’t agree more! Make these and enjoy them with your first of many pumpkin spice lattes! Or you can pair them with Trader Joe’s Pumpkin Ice Cream for sandwiches!

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Ingredients (~3 dozen)

Recipe adapted from The Gastronomic Mommy.

Cookie dough

3 1/4 cups all purpose flour

3 1/2 tsp cornstarch

1 tsp cream of tartar

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp cloves

1 cup white sugar

3/4 cup light brown sugar

1 cup unsalted butter, softened

1 egg yolk

3/4 cup canned pumpkin puree

1 1/2 tsp vanilla

For rolling cookies (make some more if you use it up!)

1/4 cup white sugar

1 1/2 tsp cinnamon

1. In a large bowl, mix together the flour, baking soda, baking powder, cornstarch, and spices. Set aside.

2. In another large bowl, using a spatula (no need for machine), mix by hand the softened butter, white sugar, and brown sugar until combined.

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3. Mix in the pumpkin, egg yolk and vanilla with the butter/sugar mixture.

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4. Stir in the flour mix until combined.

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5. Place in fridge for 1-1.5 hours.

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6. Preheat oven to 350 deg. Take out cookie dough and using your hands, make 1 tbsp balls. Roll it in the cinnamon/sugar mix. Flatten slightly with your hands.

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8. Place on baking sheet and make sure to have separation since the cookies will spread!

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9. Bake for 10-12 minutes. If you have about 12 cookies on your sheet, my oven took about 12 minutes. Some ovens might take shorter or longer. The key to soft and chewy is to underbake them slightly, but still make sure that the edges are golden brown and the cinnamon sugar on top has formed a nice crackle crust.

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10. Let cool on pan for about 5 minutes. Transfer to wire rack for cooling.

11. Serve! They are even better the next day!

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