Saturday, November 5, 2011
What a fun, fall twist on the classic snickerdoodle--which just happens to be my favorite cookie!! I loved the addition of the pumpkin, giving the cookie a nice orange tint, perfect for adding to a fall harvest party dessert spread. While softer than the classic version, adding ginger and allspice to the coating sugar gave the cookies a nice component of spice and flavor. Since I was taking these cookies to a party, I made them a couple days ahead, and put them in the freezer until the day of the party. They froze and thawed very well, maintaing their "just baked" freshness. All around, win-win!!
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.
Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper. Mix rolling sugar ingredients in a small bowl.
Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they're coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.
Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for about 5 minutes, then remove them to a wire rack to cool completely.