Wednesday, September 19, 2012

Pumpkin Snickerdoodles

Two of my favorite things together: Pumpkin and Snickerdoodles!  If you know me even a little, you know I'm pretty much a pumpkin fanatic.  And Snickerdoodles are my favorite cookie ever.  I don't know why I don't make them more often...maybe because you have to chill the dough then roll it in the cinnamon sugar.  It's always worth it though.  And these are not exception.

I got this idea from A Bitchin' Kitchen

3 3/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
2 sticks salted butter, room temperature
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

Whisk together the flour, baking powder and spice.
In mixing bowl, cream the butter and sugars until fluffy.  Add in pumpkin, egg and vanilla and mix until smooth and fully combined.  Slowly add in flour mixture.  Cover with plastic wrap and chill dough (freeze at least 30 minutes or chill in refrigerator at least 1 hour). 

While the dough is chilling, mix together 1 c. white sugar with 2 tsp pumpkin pie spice in a gallon-size ziploc baggie.

Shape chilled dough into balls (I used my medium scoop from Pampered Chef - it holds about 1 Tbs, give or take).  Toss each ball in the sugar mixture in the baggie.  Place on cookie sheet and flatten slightly.

Bake at 350 for 10-12 minutes, until lightly golden.  Cool on pans for 5 minutes then remove to cooling rack.  TRY to wait until they're mostly cool before you test them!!

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