Thursday, October 4, 2012

Pumpkin Snickerdoodles

Happy Fall!! I love baking with pumpkin.  Brenn tells me it looks like a pumpkin exploded in my house.  These are a hit with the boys that come over each day after school.  In fact, they requested them this week.  So I made them again! Super easy and yummy!
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup  butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice * I added a dash of pumpkin pie spice to mine today.  It was an added flavor!*

Whisk the flour, baking powder, salt, cinnamon, and nutmeg.  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 degrees. Line baking sheets 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. Recoat 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. Easy and delish! Enjoy~

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