Pumpkin Snickerdoodles

Fall is here!!!  This first weekend of Fall was absolutely gorgeous and Jake and I had a good time spending most of it outside.  The cooler weather is already making me a happy happy girl.  Soon it will be October, the best month ever.  Oh and just throwing this out there, my due date is less than 6 weeks away!!! YAY YAY YAY!! 

To welcome the wonderful season of Fall I decided to try a new pumpkin cookie recipe.  I found this recipe off another blog I follow and thought it would be perfect to start off the season.  They sounded delicious and they were…eventually.  Well, I under baked the first batch and over baked the second one…whoopsies!!! But…third try was a charm! I swear it’s this new oven of mine, not me! ; ) Here is the recipe if anyone wants to give it a go. Good Luck! 

 My leaf plate didn't survive the move and chipped a lil :(

Pumpkin Snickerdoodles 

Yield: about 3-4 dozen cookies

Ingredients:

For the cookies:

3¾ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup pumpkin puree

1 large egg

2 tsp. vanilla extract

For the coating:

½ cup granulated sugar

1 tsp. ground cinnamon

½ tsp. ground ginger

Dash of allspice

Directions:

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Enjoy your lovely Fall day!!