Tuesday, November 5, 2013

Pumpkin Snickerdoodles



Ahhh serenity.  Coffee, cookies, sunlight.  (Insert here: car coming to a screeching halt noise)

This is a moment in the day, but definitely not my EVERY MOMENT.  These cookies came through much hard work crossing a late night shift and a morning baking session.  It's what a mom's gotta do to get some baking done.  And YES, it's always worth it.


So there I am.  9pm.  Son is asleep, husband needed to do miscellaneous things for work, so I set off to bake!  Note leggings under my apron because Fall is upon us, but note my sandals, because we are still in California and until there is snow on the ground you wear sandals.

PUMPKIN SNICKERDOODLES adapted from High Heels and Grills

Cookie:
1 cup unsalted butter softened
1 cup granulated sugar
1/2 cup light-brown sugar
1 cup pumpkin puree
1 egg
2 tsp vanilla extract
3 3/4 cup flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg

Sugar Coating:
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice

Read on for important instructions!!!

Now, my son's room is inconveniently near the kitchen, so I had to do my usual: take my ingredients out to the garage.  Yes, I know.  We are still working on the kitchen gadget noises... he's just not a fan. 


A baker's gotta do, what a baker's gotta do.


Notice the excellent lighting as I mix my dry ingredients in with the wet. Ha.


Wha-la.  Done deal.  The pumpkin batter tastes amazing.  This was already a good idea.  Now to bake them.  

And there lies the problem.  Noelle!  Noelle!!!  How did you forget to read the "refrigerate at least an hour or overnight" part?!  So much for late night baking.  It will just have to be late night prep.  Morning baking it will be.


Come morning, my dough is chilled, breakfast has been had, and my boy is bright-eyed and ready to watch momma.


Scoop chilled dough balls out, about 1 1/2 inch rounds.  Roll it slightly in your hands to shape.  Toss in the sugar and spice mixture.


Onto parchment paper.  Quick note here.  I used to not see the reason for parchment.  But now I realize how much time it saves on clean up, and prevents uneven cooking in the baking sheet.  I LOVE parchment.  


Bake at 350 for 10-12 minutes.  Let cool off the sheet.

Notice I didn't press mine down like normal snickerdoodles.  I like the rounded cookie lump look.  They are a perfect little pillow of pumpkin.


I'd say these were more than worth all the effort.  Do yourself a favor though, and carve out something to do in that hour while the dough is chilling.  A two day cookie affair is too long to wait for these treats!


2 comments:

  1. Just made the pumpkin muffins last night. Delicious! We'll have try the cookies, too!

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    Replies
    1. Glad to hear you are in the pumpkin mood too!

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