pumpkin snickerdoodles
alright, i've given in. it's october meaning it's definitely officially fall, so let it begin.
i don't care for PSL's or candy corn, but when it comes to pumpkin desserts, i've got another opinion! i never liked pumpkin pie until i went to college, and i'd like to say that's when my taste in desserts 'matured.' it comes along with the territory of feeling that most desserts are now "too sweet" and how i like my boba drinks at a maximum of 25% sweetness (oh dear). but! let's just say it's for the healths!
so like every other blogger in the country who is posting X amount of things fall related, i honestly can't help but share a slightly altered form of this recipe that was so, so, so fun to make (s/o to my coworkers!) and tasted sooo good. fluffy good. pumpkin-y cinnamon-y good. one of my friends even said she'd pay $$ for this (!!!) so please, make these and experience the goodness yourself! this recipe results in a big batch of cookies, so if you're looking to bake for an event, or even for yourself, don't think twice :)
ingredients:
3 1/4 cup 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 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter, softened
3/4 cup canned pumpkin puree
1 large egg yolk
1 1/2 tsp vanilla
for rolling
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon
(replenish as you run out! because trust me...you will)
instructions:
- in a medium sized bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
- in a large bowl (w/ a stand or hand mixer), cream butter, granulated sugar, and brown sugar until they are just combined.
- in the large bowl, mix in the egg yolk, pumpkin, and vanilla.
- slowly add dry ingredients into wet until fully combined.
- ideally: place in the fridge to chill for 45 min - 1 hour.
realistically: place in freezer for ~20-30 minutes - preheat oven to 350 F while chilling in the fridge/freezer.
- in a small shallow bowl, combine sugar with cinnamon to roll the cookies in.
- scoop out ~2 tbsp sized ball, roll until smooth, and cover with sugar mixture, and place them 1-2 inches apart.
- bake for 12-14 minutes (12-13 minutes was perfect for me) and cool on baking sheet as they will continue cooking after removing from the oven.
- EAT!
ours are extra fluffy because we rolled them a bit bigger. they look a bit deceiving -- like biscuits or muffin tops -- but no complaints here!
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