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Day 20: Pumpkin Snickerdoodles

Day 20: Pumpkin Snickerdoodles


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The best snickerdoodle I ever had was made by one of my childhood friend’s mom. She is a culinary goddess and would whip up a spread that would make Martha Stewart jealous. Even if I was just going over for the day, we’d have appetizers, snacks and a meal that was straight off the pages of a Food & Wine magazine. It is no wonder that I was a chubby child.

Back to the cookie: It was the perfect amalgamation of soft and crunchy, sweet and punchy and all other cookie clichés you could possibly think of. It was her speciality, and it was because of her that I got hooked onto the cinnamon-sugar coated cookie. It’s hard to imagine that any cookie literally coated in cinnamon sugar could get better, but I’m here to prove you wrong. World, meet the pumpkin snickerdoodle. You’re welcome.

Recipe from Sweet Pea’s Kitchen.

Prep Time: 12 minutes
Cook Time:
12 minutes
Total Time:
24 minutes

Serving Size: 48 Cookies

Photo by Vinita Saggurti

Ingredients:
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon pumpkin pie spice
1 ½ cup sugar
2 sticks butter, softened
1 large egg
¾ cups pumpkin purée

Topping:
2 tablespoons cinnamon
¼ cup sugar

Directions:

1. Preheat oven to 400°F. Set aside two baking sheets lined with parchment paper or aluminum foil.
2. Mix together flour, cream of tartar, baking soda, salt and pumpkin pie spice in a large bowl.
3. With an electric hand mixer, blend the sugar and softened butter together until fluffy.

Photo by Vinita Saggurti

4. Add egg and beat for about 30 seconds.
5. Add pumpkin purée until combined.
6. Add the dry ingredients at a low speed until all ingredients are mixed together.

Photo by Vinita Saggurti

7. Mix together the cinnamon and sugar in a small bowl.
8. Roll heaping tablespoons of dough into a ball and cover in cinnamon sugar.

Photo by Vinita Saggurti

9. Bake for 10-12 minutes, until puffy and golden.

Photo by Vinita Saggurti

The post Day 20: Pumpkin Snickerdoodles appeared first on Spoon University.


Recipe Summary

  • 1 3/4 cups granulated sugar, divided
  • 2 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt, divided
  • 2 3/4 cups all-purpose flour (about 11 3/4 ounces)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (8 ounces), at room temperature
  • 2 large eggs
  • 1 1/2 teaspoons orange blossom water
  • 1 teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350°F with racks in top third, middle, and lower third positions. Line 3 baking sheets with parchment paper. Stir together 1/4 cup sugar, cinnamon, cardamom, nutmeg, cloves, and 1/4 teaspoon salt in a small bowl. Set aside. Stir together flour, cream of tartar, baking soda, and remaining 3/4 teaspoon salt in a medium bowl. Set aside.

Beat butter and remaining 1 1/2 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Scrape down sides of bowl. Add eggs, 1 at a time, beating well on medium speed after each addition. Beat in orange blossom water and vanilla bean paste. Add flour mixture in 2 additions, beating on low speed until fully incorporated, 30 to 45 seconds.

Using a 1 1/2-ounce cookie scoop (about 3 tablespoons), scoop dough, and shape into 20 balls. Roll balls in spice mixture until coated. Arrange balls 3 inches apart on prepared baking sheets.

Bake in preheated oven until outer edges start to set and wrinkle slightly, 12 to 14 minutes, rotating pans between top and bottom racks halfway through bake time. Remove from oven let cool on baking sheets 10 minutes. Transfer cookies to a wire rack let cool completely, about 15 minutes.


Recipe Summary

  • 1 3/4 cups granulated sugar, divided
  • 2 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt, divided
  • 2 3/4 cups all-purpose flour (about 11 3/4 ounces)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (8 ounces), at room temperature
  • 2 large eggs
  • 1 1/2 teaspoons orange blossom water
  • 1 teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350°F with racks in top third, middle, and lower third positions. Line 3 baking sheets with parchment paper. Stir together 1/4 cup sugar, cinnamon, cardamom, nutmeg, cloves, and 1/4 teaspoon salt in a small bowl. Set aside. Stir together flour, cream of tartar, baking soda, and remaining 3/4 teaspoon salt in a medium bowl. Set aside.

Beat butter and remaining 1 1/2 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Scrape down sides of bowl. Add eggs, 1 at a time, beating well on medium speed after each addition. Beat in orange blossom water and vanilla bean paste. Add flour mixture in 2 additions, beating on low speed until fully incorporated, 30 to 45 seconds.

Using a 1 1/2-ounce cookie scoop (about 3 tablespoons), scoop dough, and shape into 20 balls. Roll balls in spice mixture until coated. Arrange balls 3 inches apart on prepared baking sheets.

Bake in preheated oven until outer edges start to set and wrinkle slightly, 12 to 14 minutes, rotating pans between top and bottom racks halfway through bake time. Remove from oven let cool on baking sheets 10 minutes. Transfer cookies to a wire rack let cool completely, about 15 minutes.


Recipe Summary

  • 1 3/4 cups granulated sugar, divided
  • 2 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt, divided
  • 2 3/4 cups all-purpose flour (about 11 3/4 ounces)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (8 ounces), at room temperature
  • 2 large eggs
  • 1 1/2 teaspoons orange blossom water
  • 1 teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350°F with racks in top third, middle, and lower third positions. Line 3 baking sheets with parchment paper. Stir together 1/4 cup sugar, cinnamon, cardamom, nutmeg, cloves, and 1/4 teaspoon salt in a small bowl. Set aside. Stir together flour, cream of tartar, baking soda, and remaining 3/4 teaspoon salt in a medium bowl. Set aside.

Beat butter and remaining 1 1/2 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Scrape down sides of bowl. Add eggs, 1 at a time, beating well on medium speed after each addition. Beat in orange blossom water and vanilla bean paste. Add flour mixture in 2 additions, beating on low speed until fully incorporated, 30 to 45 seconds.

Using a 1 1/2-ounce cookie scoop (about 3 tablespoons), scoop dough, and shape into 20 balls. Roll balls in spice mixture until coated. Arrange balls 3 inches apart on prepared baking sheets.

Bake in preheated oven until outer edges start to set and wrinkle slightly, 12 to 14 minutes, rotating pans between top and bottom racks halfway through bake time. Remove from oven let cool on baking sheets 10 minutes. Transfer cookies to a wire rack let cool completely, about 15 minutes.


Recipe Summary

  • 1 3/4 cups granulated sugar, divided
  • 2 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt, divided
  • 2 3/4 cups all-purpose flour (about 11 3/4 ounces)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (8 ounces), at room temperature
  • 2 large eggs
  • 1 1/2 teaspoons orange blossom water
  • 1 teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350°F with racks in top third, middle, and lower third positions. Line 3 baking sheets with parchment paper. Stir together 1/4 cup sugar, cinnamon, cardamom, nutmeg, cloves, and 1/4 teaspoon salt in a small bowl. Set aside. Stir together flour, cream of tartar, baking soda, and remaining 3/4 teaspoon salt in a medium bowl. Set aside.

Beat butter and remaining 1 1/2 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Scrape down sides of bowl. Add eggs, 1 at a time, beating well on medium speed after each addition. Beat in orange blossom water and vanilla bean paste. Add flour mixture in 2 additions, beating on low speed until fully incorporated, 30 to 45 seconds.

Using a 1 1/2-ounce cookie scoop (about 3 tablespoons), scoop dough, and shape into 20 balls. Roll balls in spice mixture until coated. Arrange balls 3 inches apart on prepared baking sheets.

Bake in preheated oven until outer edges start to set and wrinkle slightly, 12 to 14 minutes, rotating pans between top and bottom racks halfway through bake time. Remove from oven let cool on baking sheets 10 minutes. Transfer cookies to a wire rack let cool completely, about 15 minutes.


Recipe Summary

  • 1 3/4 cups granulated sugar, divided
  • 2 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt, divided
  • 2 3/4 cups all-purpose flour (about 11 3/4 ounces)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (8 ounces), at room temperature
  • 2 large eggs
  • 1 1/2 teaspoons orange blossom water
  • 1 teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350°F with racks in top third, middle, and lower third positions. Line 3 baking sheets with parchment paper. Stir together 1/4 cup sugar, cinnamon, cardamom, nutmeg, cloves, and 1/4 teaspoon salt in a small bowl. Set aside. Stir together flour, cream of tartar, baking soda, and remaining 3/4 teaspoon salt in a medium bowl. Set aside.

Beat butter and remaining 1 1/2 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Scrape down sides of bowl. Add eggs, 1 at a time, beating well on medium speed after each addition. Beat in orange blossom water and vanilla bean paste. Add flour mixture in 2 additions, beating on low speed until fully incorporated, 30 to 45 seconds.

Using a 1 1/2-ounce cookie scoop (about 3 tablespoons), scoop dough, and shape into 20 balls. Roll balls in spice mixture until coated. Arrange balls 3 inches apart on prepared baking sheets.

Bake in preheated oven until outer edges start to set and wrinkle slightly, 12 to 14 minutes, rotating pans between top and bottom racks halfway through bake time. Remove from oven let cool on baking sheets 10 minutes. Transfer cookies to a wire rack let cool completely, about 15 minutes.


Recipe Summary

  • 1 3/4 cups granulated sugar, divided
  • 2 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt, divided
  • 2 3/4 cups all-purpose flour (about 11 3/4 ounces)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (8 ounces), at room temperature
  • 2 large eggs
  • 1 1/2 teaspoons orange blossom water
  • 1 teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350°F with racks in top third, middle, and lower third positions. Line 3 baking sheets with parchment paper. Stir together 1/4 cup sugar, cinnamon, cardamom, nutmeg, cloves, and 1/4 teaspoon salt in a small bowl. Set aside. Stir together flour, cream of tartar, baking soda, and remaining 3/4 teaspoon salt in a medium bowl. Set aside.

Beat butter and remaining 1 1/2 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Scrape down sides of bowl. Add eggs, 1 at a time, beating well on medium speed after each addition. Beat in orange blossom water and vanilla bean paste. Add flour mixture in 2 additions, beating on low speed until fully incorporated, 30 to 45 seconds.

Using a 1 1/2-ounce cookie scoop (about 3 tablespoons), scoop dough, and shape into 20 balls. Roll balls in spice mixture until coated. Arrange balls 3 inches apart on prepared baking sheets.

Bake in preheated oven until outer edges start to set and wrinkle slightly, 12 to 14 minutes, rotating pans between top and bottom racks halfway through bake time. Remove from oven let cool on baking sheets 10 minutes. Transfer cookies to a wire rack let cool completely, about 15 minutes.


Recipe Summary

  • 1 3/4 cups granulated sugar, divided
  • 2 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt, divided
  • 2 3/4 cups all-purpose flour (about 11 3/4 ounces)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (8 ounces), at room temperature
  • 2 large eggs
  • 1 1/2 teaspoons orange blossom water
  • 1 teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350°F with racks in top third, middle, and lower third positions. Line 3 baking sheets with parchment paper. Stir together 1/4 cup sugar, cinnamon, cardamom, nutmeg, cloves, and 1/4 teaspoon salt in a small bowl. Set aside. Stir together flour, cream of tartar, baking soda, and remaining 3/4 teaspoon salt in a medium bowl. Set aside.

Beat butter and remaining 1 1/2 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Scrape down sides of bowl. Add eggs, 1 at a time, beating well on medium speed after each addition. Beat in orange blossom water and vanilla bean paste. Add flour mixture in 2 additions, beating on low speed until fully incorporated, 30 to 45 seconds.

Using a 1 1/2-ounce cookie scoop (about 3 tablespoons), scoop dough, and shape into 20 balls. Roll balls in spice mixture until coated. Arrange balls 3 inches apart on prepared baking sheets.

Bake in preheated oven until outer edges start to set and wrinkle slightly, 12 to 14 minutes, rotating pans between top and bottom racks halfway through bake time. Remove from oven let cool on baking sheets 10 minutes. Transfer cookies to a wire rack let cool completely, about 15 minutes.


Recipe Summary

  • 1 3/4 cups granulated sugar, divided
  • 2 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt, divided
  • 2 3/4 cups all-purpose flour (about 11 3/4 ounces)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (8 ounces), at room temperature
  • 2 large eggs
  • 1 1/2 teaspoons orange blossom water
  • 1 teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350°F with racks in top third, middle, and lower third positions. Line 3 baking sheets with parchment paper. Stir together 1/4 cup sugar, cinnamon, cardamom, nutmeg, cloves, and 1/4 teaspoon salt in a small bowl. Set aside. Stir together flour, cream of tartar, baking soda, and remaining 3/4 teaspoon salt in a medium bowl. Set aside.

Beat butter and remaining 1 1/2 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Scrape down sides of bowl. Add eggs, 1 at a time, beating well on medium speed after each addition. Beat in orange blossom water and vanilla bean paste. Add flour mixture in 2 additions, beating on low speed until fully incorporated, 30 to 45 seconds.

Using a 1 1/2-ounce cookie scoop (about 3 tablespoons), scoop dough, and shape into 20 balls. Roll balls in spice mixture until coated. Arrange balls 3 inches apart on prepared baking sheets.

Bake in preheated oven until outer edges start to set and wrinkle slightly, 12 to 14 minutes, rotating pans between top and bottom racks halfway through bake time. Remove from oven let cool on baking sheets 10 minutes. Transfer cookies to a wire rack let cool completely, about 15 minutes.


Recipe Summary

  • 1 3/4 cups granulated sugar, divided
  • 2 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt, divided
  • 2 3/4 cups all-purpose flour (about 11 3/4 ounces)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (8 ounces), at room temperature
  • 2 large eggs
  • 1 1/2 teaspoons orange blossom water
  • 1 teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350°F with racks in top third, middle, and lower third positions. Line 3 baking sheets with parchment paper. Stir together 1/4 cup sugar, cinnamon, cardamom, nutmeg, cloves, and 1/4 teaspoon salt in a small bowl. Set aside. Stir together flour, cream of tartar, baking soda, and remaining 3/4 teaspoon salt in a medium bowl. Set aside.

Beat butter and remaining 1 1/2 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Scrape down sides of bowl. Add eggs, 1 at a time, beating well on medium speed after each addition. Beat in orange blossom water and vanilla bean paste. Add flour mixture in 2 additions, beating on low speed until fully incorporated, 30 to 45 seconds.

Using a 1 1/2-ounce cookie scoop (about 3 tablespoons), scoop dough, and shape into 20 balls. Roll balls in spice mixture until coated. Arrange balls 3 inches apart on prepared baking sheets.

Bake in preheated oven until outer edges start to set and wrinkle slightly, 12 to 14 minutes, rotating pans between top and bottom racks halfway through bake time. Remove from oven let cool on baking sheets 10 minutes. Transfer cookies to a wire rack let cool completely, about 15 minutes.


Recipe Summary

  • 1 3/4 cups granulated sugar, divided
  • 2 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt, divided
  • 2 3/4 cups all-purpose flour (about 11 3/4 ounces)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (8 ounces), at room temperature
  • 2 large eggs
  • 1 1/2 teaspoons orange blossom water
  • 1 teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350°F with racks in top third, middle, and lower third positions. Line 3 baking sheets with parchment paper. Stir together 1/4 cup sugar, cinnamon, cardamom, nutmeg, cloves, and 1/4 teaspoon salt in a small bowl. Set aside. Stir together flour, cream of tartar, baking soda, and remaining 3/4 teaspoon salt in a medium bowl. Set aside.

Beat butter and remaining 1 1/2 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Scrape down sides of bowl. Add eggs, 1 at a time, beating well on medium speed after each addition. Beat in orange blossom water and vanilla bean paste. Add flour mixture in 2 additions, beating on low speed until fully incorporated, 30 to 45 seconds.

Using a 1 1/2-ounce cookie scoop (about 3 tablespoons), scoop dough, and shape into 20 balls. Roll balls in spice mixture until coated. Arrange balls 3 inches apart on prepared baking sheets.

Bake in preheated oven until outer edges start to set and wrinkle slightly, 12 to 14 minutes, rotating pans between top and bottom racks halfway through bake time. Remove from oven let cool on baking sheets 10 minutes. Transfer cookies to a wire rack let cool completely, about 15 minutes.


Watch the video: How to Make Pumpkin Snickerdoodles (June 2022).