MENU

pumpkin snickerdoodles

October 7, 2012

I think you and I can both agree that the internet really really does NOT need another blog post waxing poetic about how much we’re in love with fall and pumpkins and the weather and pumpkins and … pumpkins.

(Guilty as charged.)

IMG_0778

We’ve discussed my philosophy of avoiding making the same thing twice, and this is one of those privileged few. You might recognize these cookies from a just about exactly a year ago, now jazzed up with white chocolate and cinnamon chip drizzle.

IMG_0803

These are SO worth making again and again and again.

Pumpkin Snickerdoodles

{originally posted on Oct 13, 2011}

2 3/4 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1 cup granulated sugar
1/2 cup light brown sugar
2 sticks salted butter, softened
1 large egg
3/4 cup pumpkin puree
2 teaspoons vanilla extract

1 teaspoon ground cinnamon
1/2 teaspoon pumpkin spice
1/2 cup granulated sugar

In a medium bowl, blend the flours, sugars, baking powder, and spices together.

In a large mixing bowl, cream the butter and sugars until light and fluffy, about 2 minutes. Scrape down the sides as needed.

Add the pumpkin puree. Beat in the egg and vanilla until blended.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Chill the dough for at least 1 hour. While it’s chillin, mix together the sugar and spice (and everything nice) for rolling in a shallow bowl.

Adjust the oven racks to the middle positions and heat the oven to 350 degrees F. Line baking sheets with parchment paper.

Roll a heaping tablespoon of dough into a ball, roll the ball in the sugar & spices mixture, and place it on the prepared baking sheet. Flatten the cookies slightly; they don’t spread much.

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes. Cool the cookies on the baking sheets about 5 minutes, then transfer the cookies to a wire rack.

Yields: 4 dozen

ILOVEFALLANDPUMPKINS!!! (sorry)

Comments

[…] Pumpkin Snickerdoodles. Snickerdoodles made even better. […]

[…] white chocolate and cinnamon drizzled pumpkin snickerdoodles […]

[…] of the delicious combination of chocolate and pumpkin bread (as if I’ve been neglecting my pumpkin lately)…I just could not shake the idea from my head. But you know my no-repeat […]

Wow, these look amazing. I love the way you wrote the post, too! Hilarious 🙂

These are beautiful Bianca!

awww thanks, Mimi! 🙂 that made my day!

Oh la la! These look and sound yummy! I’m always looking for new pumpkin recipes ..Thanks!
http://www.glitzgirlzglamourguide.com

thank youu so much for stopping by! let me know if you try them 🙂

Add Your Comment

CLOSE