Monday, October 27, 2014

pumpkin snickerdoodles

These came at a crucial time.
These came after a couple weeks of clean eating.
We are trying to get my dad to be a bit healthier so we embarked on a clean eating spree.  
No processed foods, no sugar, and only good carbs.
We've all been doing so well on our little diet.
But, my mom and I (the sweet teeth in the family) are about to die.
So, I played my "this is baking season" and "must. have. pumpkin." cards.
And I searched pinterest for the perfect pumpkin cookie recipe.

Folks, this is pretty much it.
Quite possibly the best pumpkin cookie I've ever tasted.
No joke.
They are super easy too so go try them.

Pumpkin Snickerdoodles
Makes about 18.
From Sally's Baking Addiction, via Pinterest.
1/2 cup unsalted butter
1/4 cup light or dark brown sugar
1 cup sugar, divided
1 teaspoon vanilla
6 tablespoons pumpkin puree
1 and 1/2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice
1/2 cup white chocolate chips

Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator. Preheat the oven to 350*.
Roll the dough into balls, about 1 1/2 tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven.
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. 

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