Ahem.. anyone still out there?
This has been a trying semester for me with school and research and unfortunately this blog was one of the casualties in my quest to find time and energy for everything. With the holiday’s coming up I knew I had to post something to make up for all the missed time, so here it is, my Thanksgiving gift to all of you.
Pumpkin. Snickerdoodle. Cookies.
I won’t attempt to fool you here, these aren’t even remotely healthy. I mean, with 2 sticks of butter per a recipe it is impossible to find any health related claims. However one or two cookies in the big scheme of things is not going to ruin anyone’s diet. And really cookies? How could you say no?
Word of warning that I did not heed and caused be to stay up until 11pm finishing up the last batch to be ready for the next day: you must chill the dough 1 hour before forming into balls and baking! So either plan that hour into your prep time or don’t make cookies the night before you need them at 8am the next day J
Preapologies for the terrible lighting and pictures you are about to witness. I promise the cookies are worth it!
The ingredients needed are fairly similar to a standard sugar cookie, just add some canned pumpkin and a few extra spices
But not to fear, it got better once all of the dry ingredients were mixed in!
This is the point you want to remember to chill the dough in the fridge for at least one hour or overnight. Meanwhile, mix together the ingredients for the coating.
While it says to use 1/2 cup of sugar for this portion, I was left with about half the mixture at the end. Just a note, if you calculate the nutrition on your own you will have slightly higher values for sugar and calories because I only accounted for 1/4 cup of sugar in this portion. Once the dough has been chilled, roll into balls and dunk in the sugar coating.
Place cookies on ungreased tray and bake for 10-12 minutes. I had better luck if I smooshed the cookies a little before baking and kept them in for at least 11 minutes.
Allow to cool and enjoy!
Pumpkin Snickerdoodle Cookies
Recipe courtesy of: High Heels & Grills
- 1 cup salted butted, softened
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 cup unsweetened pumpkin puree
- 1 large egg
- 2 t vanilla extract
- 3 3/4 call-purpose flour
- 1 1/2 t baking powder
- 1/2 t salt
- 1/2 t ground cinnamon
- 1/4 t ground nutmeg
- 1/2 cup granulated sugar
- 1 t ground cinnamon
- 1/2 t ground ginger
- Dash of allspice
In a large mixing bowl, combine softened butter and sugars until fluffy. Add in the pumpkin and mix until combined. Mix in egg and vanilla extract. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Slowly add the dry ingredients to the wet ingredients until just combined. Chill dough, covered, for at least one hour. In a small bowl, mix together ingredients for the sugar coating. Preheat oven to 350ºF just before taking dough out of the fridge. Roll the dough into 1 & 1/2 inch balls with your hands (it may be sticky), and then roll in sugar mixture. Place the dough on a cookie sheet and flatten slightly with hand. Bake in the oven for 10-12 minutes, until baked throughout. Allow to cool on a cooling rack before enjoying 🙂 Makes about 60-65 cookies.
Nutrition: Calories 72.4; Total fat 3.0g; Saturated fat 1.8g; Cholesterol 10.5mg; Sodium 40.1mg; Carbohydrates 11.2g; Fiber 0.4g; Protein 0.9g