Thursday, October 20, 2011

Pumpkin Snickerdoodles

More pumpkin! So far, these may be my fave pumpkin creation this year. I first tried the recipe as-is on Annie's Eats but I just redid them on Monday and I think they've really hit their stride now! You must try these this season, they're not your average doodle!

Pumpkin Snickerdoodles (adapted from Annie's Eats)

3 3/4c flour
1 1/2t baking powder
1/2t salt
1/2t cinnamon
1/4t nutmeg
1t pumpkin pie spice
2 sticks butter, softened
1c sugar
1/2c dark brown sugar
3/4c pumpkin puree
1 egg
2t vanilla bean paste (or extract)

1/2c sugar
1t cinnamon
1/2t ginger
dash of allspice
1t pumpkin pie spice

In a medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice. Whisk and set aside. In a large bowl, beat together butter and sugars until light and fluffy. Beat in pumpkin puree. Beat in egg and vanilla bean paste until combined. Beat in dry ingredients on low until just combined.

Cover and chill for 1 hour.

Preheat to 350F. Line baking sheet with parchment paper. Combine sugar and spices in a wide, shallow bowl. Scoop Balls of dough, roll them in your hands until smooth, and then roll them in the coating. Place the balls evenly spaced on the baking sheet. Once the sheet is full, take a glass and wet the bottom. Dip the bottom in the coating and then smoosh the dough balls until ~1cm thick. Bake for 10 minutes. Cool completely.