Have you noticed that changes that have taken place on the blog recently? It’s looking, decidedly, a lot more blog-like. I think it’s going to take a bit of getting used to but it’s a good change for me. Having the photos the way they were before severely limited the type of photos I could take. I feel like this will free me up to post more often, with a little less pressure and with maybe an occasional iPhone posts (like this one) thrown in.
So, I hope you don’t mind the more simplified look. I think it’s going to mean more yummy recipes headed your way. And no ones going to object to that right? :)
Speaking of yummy recipes, let me introduce you to today’s post. Pumpkin Snickerdoodles. Get ready because these cookies are addictive.
I’m not usually drawn to snickerdoodle recipes but when I saw these on Annie’s Eats I had to make them right away because 1) I’m addicted to cookies and tea 2) I hadn’t made anything with pumpkin yet this fall and 3) I wanted to step out of my chocolate-chip-cookie-comfort-zone.
I was surprised just how addicting these cookies were. They’re not overly sweet, which means it’s a lot easier to find yourself reaching for more until the tea is emptied from your cup… and then wishing you had used a bigger cup. The cakey-ness of the cookie also lends well to munching between sips of your favourite fall beverage. It just brings comfort.
I didn’t bake the whole batch at once. I got the cookies ready right up the point of baking and them popped them into freezer bags so that I can bake as many as I want, when I want. The cookies are firm enough (and coated in cinnamon sugar) that they don’t stick together. To bake them from frozen simply add 5-8 minutes to the baking time.
For the cookies:
- 3 3/4 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup butter, softened
- 1 cup white sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
For the coating:
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Mix together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
Beat together butter and sugars until light and fluffy. Mix in pumpkin puree. Beat in egg and vanilla. Add flour mixture and stir until incorporated. Chill, covered, for one hour.
Mix together coating ingredients. Roll cooking dough into balls (I used an 1/8 cup [or 2 tablespoons] measuring cup to scoop). Coat dough balls in coating mixture. Place on a parchment-lined (or greased) baking sheet 2-3 inches apart. Flatten slightly with the bottom of a flat-bottomed cup.
Bake at 350º F for 10-12 minutes or until just set and bottoms are lightly browned. Let cool 5 minutes before removing from pan. Place on paper towel or wire racks to cool completely.
Makes: 3 dozen