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To Die for Pumpkin Doodles!

13 November 2012

http://nashvillefoodbloggers.com/2012/11/sweet-relief-bake-sale/

I volunteered to participate in a local bake sale which contributes to hurricane relief on the East Coast through my association with YELP. Yes! Bloggers unite! I wouldn't consider myself a food blogger but I am a yelper and enjoy food. Anyway, I found this great recipe for Pumpkin Snickerdoodles and I couldn't resist trying these out. The recipes is really easy and the cookies are absolutely delicious! For the bakes sale, I made my own wax paper wrapping and found some adorable tags from the Frugal Girls to add a little personality. 

Pumpkin Snickerdoodle from ToBeMrsCollier
cookies:
3 and 3/4 cups of flour
1 1/2 tsps baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 sticks unsalted butter (room temperature)
1 cup sugar
1/2 cup dark brown sugar (light works well too)
1 cup pumpkin puree
1 large egg  (or two medium/small)
2 tsp vanilla extract

coating:
1/2 cup sugar
1 tsp cinnamon
1/2 tsp of ginger


Out of the oven! 

Preheat oven to 350 degrees F. 
Cream butter, sugar and vanilla. Add pumpkin and then egg(s). Preferably use a mixer.
Add dry ingredients but do not over beat. If the mixture is too wet, add more flour.
Cover and refrigerate one hour until firm (optional).

Line baking sheets with parchment paper or use silpats.
Mix coating ingredients and place on a plate or in a small bowl. 
Scoop dough 1 tbsp. onto the cookie sheet about an inch apart.
Press cookies into shape using the bottom of glass slightly wet and dipped in the sugar mix.
Re-sugar the glass between each cookie. 

Bake for 10-14 minutes until the centers are set. Let cool and enjoy! 

Looks good enough to eat!

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