Friday, October 23, 2015

Pumpkin Snickerdoodles

Yes, I stole this picture. These are amazing! I ate a dozen for dinner tonight (and then took a dozen Tums). That was a bad idea. But if you can manage to just eat 1 or 2, you'll be fine. 

3 1/4 cups all-purpose flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 + 1/8 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter, softened
1 large egg yolk
3/4 cup canned pumpkin puree
1 1/2 tsp vanilla extract

For Rolling:
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon

1. In a mixing bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Set aside. 
2. In another mixing bowl, cream together butter and sugars until combined. Mix in egg yolk, then mix in pumpkin and vanilla extract. With the mixer, gradually add the dry ingredients to the butter mixture. Keep covered in the fridge for at least 45 minutes. 
3. In a small bowl, mix together the sugar and cinnamon. Scoop dough into about a 2 Tbsp sized ball, forming a ball with your hands, of course. Toss ball of dough in the cinnamon and sugar mixture until covered. Then place on a baking sheet, spacing cookies about 2 inches apart. 
4. Preheat oven to 350. Bake for 13-15 minutes. Do not under bake. They're still gross hours later. 

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