perfectly perfect pumpkin snickerdoodles

fall calls for creeping pumpkin into everything, right. i will be making these weekly i’m afraid…

pumpkin snickerdoodles perfect

as i sit to write this, i am literally wearing a sweater.

a sweater!!!!!

we have waited for months to feel the chill, and since my home is a direct reflection of the weather outside my window,

it’s cold, in my house. and we are stoked about it!

a few weeks ago, i was at my aunt’s house for sunday dinner, as we often are,

and my cousin {14} often whips up something as a “treat” for our post-dinner antics.

she made the most perfect, chewy, non-cakey snickerdoodles, i’ve had… ever.

so i snapped a picture of the sticky note they keep right there on the cupboard for just such emergencies,

determined to make them right away.

{i will have to post the recipe of the regular ones too, as they honestly are the best i’ve tried.

and believe me, i’ve tried many.}

sadly, after a family visit with lots of fun and too much food, i had a few pounds to shed,

so after a week or two of lower carbs and salads, i figured i could try these…

i used the perfect snickerdoodle recipe from my aunt’s, and 1 other as inspiration, and these turned out perfect!

i will say, that in order to ensure these have the best flavor, you really have to take care of the dough.

some of the recipes i found just caked in the flour, and the reviews bashed them, saying the cookies had no flavor, tasted like flour…etc.

so, these snickerdoodles have the right amount of flour to spice to pumpkin ratio and the trick is to freeze the dough ahead.

if the dough is solid when it goes in, it will only have time to cook and not to relax and sprawl out all over it’s warm bed,

but if you add more flour to solve this problem…

disgusting and cake-like results… not worth it.

promise me you’ll try these, and take special care of that dough.

it will love you back!

pumpkin snickerdoodles

perfectly perfect pumpkin snickerdoodles

Ingredients

  • 1 cup unsalted butter, room temp
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cup flour
  • 1 cup pumpkin puree
  • 2 tsp cream of tartar
  • 1 tsp pumpkin pie spice
  • 1 tsp soda
  • 1/2 tsp salt
  • 1 tsp maple flavor {or syrup}, optional
  • coating:
  • 4 tbs white sugar
  • 2 tbs cinnamon
  • 1/2 tsp pumpkin pie spice

what to do

combine butter and sugars in a mixer until creamed. add eggs and vanilla and combine well. alternate adding pumpkin and flour until full amount is in the bowl, and before it’s combined completely, add remaining ingredients. dough will be very soft and sticky.

scoop dough into balls and freeze on a cookie sheet overnight or just until firm.

when ready to bake, preheat oven to 325 and gently roll frozen dough into the coating mixture before placing on a parchment-covered cookie sheet. cook immediately for 9-11 minutes. remove from the oven when they look just undercooked so they will bake 1 additional minute on the pan. {this prevents snickerdoodles from overbaking and drying out. not good.}

http://colormemeg.com/2014/11/perfectly-perfect-pumpkin-snickerdoodles.html

pumpkin snickerdoodles fall


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Meg

About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

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