Monday, October 6, 2014

Look who's back...and with Pumpkin Snickerdoodles


I cannot believe I've neglected my blog for this long. I have been cooking. Not as much as I used to but still enough to share my adventures with my readers (are there any still there?!!). I read so many blogs and everyday I think, why am I not opening the computer and joining in on the fun.

Today as the babies (ok, toddlers) nap, I just opened the computer and here I am. I have a few post ideas up my sleeve so here it goes.

To begin my homecoming, I'll jump on board with the pumpkin craze because, well, I love pumpkin everything too. Last week for my KMOM (Keystone Mothers of Multiples) club, I made the most delicious Pumpkin Snickerdoodles. I prefer soft, chewy cookies and that's just what these are. The recipe also calls for white chips. I used baking morsels but white chocolate chips would make them even more decadent.

Tip - Don't over bake. I thought mine were super under baked but when you let them cool for an hour or so, they keep shape, plus they are extra chewy (no eggs in the recipe so you don't have to worry about eating raw eggs).

Recipe from Sally's Baking Addiction

Pumpkin Snickerdoodles

1/2 cup unsalted butter
1/4 cup brown sugar
1 cup granulated sugar, divided
1 teaspoon vanilla
6 Tablespoons pumpkin puree
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon, divided
1 teaspoon pumpkin pie spice
1/2 cup white chocolate chip

In a medium bowl, melt butter in microwave. To bowl, add brown sugar and 1/2 cup granulated sugar. Whisk until smooth an all brown sugar lumps are gone.Whisk in vanilla and pumpkin. Set aside.

In a large bowl, toss together flour, salt, baking powder, baking soda, 1 1/2 teaspoons cinnamon and pumpkin pie spice. Pour wet ingredients into dry ingredients and mix together with a large spoon. Fold in white chocolate chips. Dough will be very soft and sticky. Cover with plastic wrap and refrigerate for at least 1 hour or up to 3 days. Chilling is mandatory.

Take dough out of refrigerator. Preheat oven to 350 degrees. Line baking sheet with baking mat or parchment paper.

Mix together 1/2 cup sugar and 1/2 teaspoon cinnamon in a pie plate. Roll the dough into balls with about 1 1/2 Tablespoons of dough. Roll in cinnamon sugar and place on baking sheet and flatten balls slightly with the bottom of a cup. They do not spread out very much as they bake.

Bake for 10 minutes. Let cool on cookie sheet for another 10 minutes. Then carefully transfer to a cooling rack. Cookies will seem soft and under baked but will firm up after they cool completely.