While Brice and I are off exploring Japan, I asked my good friend Jane to do a guest post! I know you will love it.
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Hello all you lovely Bakery Bingo readers! My name is Jane and I blog over at In The Pink & Green, which is my little space to share about everything from Portland restaurants to my favorite beauty products to pictures of my goofy dog. While Erin and her husband are off having an amazing adventure in Asia, she asked me if I could pop in and share something with you all, and given the name of this blog, I thought it was only fitting that I share a recipe for some sort of baked good!
It seems like every fall, people seems to go absolutely crazy over all things pumpkin-flavored, and I myself am totally guilty of doing it too. Plus with the weather cooling down, it’s just a really fun time of year to get in the kitchen and bake something sweet. And so I’m here to tell you that you need to make these pumpkin snickerdoodles!
They are so pillowy soft with just the right hint of pumpkin flavor! To me a snickerdoodle with all its cinnamon sugary goodness is such a perfect fall cookie anyway, and adding pumpkin to the mix only makes it that much better. You’re going to want to make these, trust me.
Pumpkin Snickerdoodles
Recipe Source: Recipe Girl
Ingredients
COOKIES:
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
ROLLING SUGAR:
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
Directions
1. In a large bowl, use an electric mixer
to cream the butter until fluffy. Add sugars and pumpkin puree and beat
well. Mix in egg and vanilla, scraping down sides of the bowl to
incorporate all of the ingredients.
to cream the butter until fluffy. Add sugars and pumpkin puree and beat
well. Mix in egg and vanilla, scraping down sides of the bowl to
incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and
ground cinnamon. Beat flour mixture into liquid mixture a little at a
time just until incorporated.
ground cinnamon. Beat flour mixture into liquid mixture a little at a
time just until incorporated.
3. Cover dough with plastic and chill at least an hour, or until
dough becomes slightly firm.
dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F. Line baking sheets with
parchment paper (or spray with nonstick spray). Mix rolling sugar
ingredients in a small bowl.
parchment paper (or spray with nonstick spray). Mix rolling sugar
ingredients in a small bowl.
5. Remove cookie dough from refrigerator. Use a medium cookie scoop
(1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into
balls. Use your hands to roll the balls in the cinnamon sugar and make
sure they’re coated really well. Place 2 inches apart on the prepared
baking sheets. Use a glass with a nice, flat bottom to dip in sugar and
flatten the balls.
(1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into
balls. Use your hands to roll the balls in the cinnamon sugar and make
sure they’re coated really well. Place 2 inches apart on the prepared
baking sheets. Use a glass with a nice, flat bottom to dip in sugar and
flatten the balls.
6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly
firm to the touch. Let cool on baking sheets for 5 minutes or so, then
remove them to a wire rack to cool completely.
firm to the touch. Let cool on baking sheets for 5 minutes or so, then
remove them to a wire rack to cool completely.
These cookies are super simple, incredibly fluffy, and the perfect treat for a chilly afternoon. Make a batch today, you’ll be so happy you did!
Yum!!!!
Thanks for letting me fill in for you today Erin! 🙂
OMG, these look so incredible! Thank you for sharing!