Wednesday, October 17, 2012

Pumpkin Snickerdoodles

   

         Here is next to my last pumpkin recipe. The very last one will be posted closer to Thanksgiving..which isn't that far off by the way!!

So these cookies..Here's the deal. The don't taste anything like pumpkin.Nothing. At first I thought something was wrong with my tastebuds. I tried cookie after cookie. I made everyone I came in contact with try one..demanding to know what flavor they could detect from them.. and after I realised my calorie intake was spiraling out of control I started looking at blogs (6 to be exct) that had also made this recipe and started reading the comments. Sure enough the biggest complaint was that they did not infact taste anything like pumpkin. There is also a doughy flavor to these cookies that didn't go over well either. I think if you reduced the flour a bit that would help.

       

     These would be better named Spice Snickerdoodles that just happen to have pumpkin puree in them. I am a huge snickerdoodle fan and although these don't come close to the wonderful original recipe if you want something different for fall then these might be for you!

Pumpkin Snickerdoodles

3-3/4 cups All-purpose Flour
1-1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Ground Cinnmoan
1/4 tsp. Nutmeg..I used pumpkin pie spice
1 cup Butter,softened
1 cup Sugar
1/2 cup Light Brown Sugar
3/4 cup Pumpkin Puree
1 Large Egg
2 tsp. Vanilla

** Coating **
1/2 cup Sugar
1 tsp. Pumpkin Pie Spice

In a medium bowl,combine the flour,baking powder,salt and spices.

In a large bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy,2-3 minutes.Blend in pumpkin puree. Beat in egg and vanilla until incorporated. Add in flour mixture on low speed and mix just until combined.

Cover and chill atleast 1 hour.

Pre heat oven to 350 or 180 celcius. Line a cookie sheet with parchment paper;set aside. In a bowl,combine the coating ingredients;mix well and set aside.

Roll 2-1/2 tablespoons of dough into a ball. Coat the dough ball in the sugar-spice mixture and place on prepared sheet. Dip a heavy-bottomed flat drinking glass (think shot glass) in water,then into spice mixture,and use bottom to flatten dough balls slightly; recoat glass as needed.

Bake 10-12 minutes or until and set and baked through. Cool on sheet 5 minutes then transfer to wire rack.

Yield: 3-4 Dozen
Source: Annie's Eats