Wednesday, October 30, 2013

Pumpkin Snickerdoodles

Our friends Kate and Mark got married this weeked! My contribution to the Pittsburgh cookie table was pumpkin snickerdoodles from A BItchin' Kitchen! They went perfectly with the Weyerbacher pumpkin beer that was served! The wedding was full of gorgeous DIY decorations and lots of great homemade food. (Kate made dozens of cottage cheese pierogies from scratch!). My only advice is to make these as soon as possible! Halloween is tomorrow : )

Cookie Dough:

3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 tbsp pumpkin pie spice
2 sticks unsalted butter, at room temperature
1 cup cane sugar
1/2 cup dark brown sugar
1 slightly heaping cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

Cinnamon Sugar mixture (makes extra):

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon pumpkin pie spice

In a mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. In a large bowl, beat together butter and sugars until combined. Then mix in the pumpkin puree, egg, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined (when you can't see any more flour streaks). Cover the dough tightly with plastic wrap, and refrigerate for 1-2 hours, until firm. If you skip this step, the cookies will spread out much more as they bake.

In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 1 heaping tablespoon) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet a couple inches apart. Flatten if you want less round cookies.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have just set. Remember that they will continue cooking once you take them out. Let cool on the baking pan for a couple minutes, and then transfer to wire cooling racks to cool completely.

Serve with pumpkin ice cream!

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