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pumpkin snickerdooles

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i've always wanted to make a pumpkin sugar cookie but the i found out that in the end i made a pumpkin snickerdooles instead!!!!!

Makes: 2 1/2 TO 3 doz.Total Time: 1 hr 25 min

what you need:

2/3 cups cup canned pumpkin (29 oz.)
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon BAKING POWDER
4 cups sifted all purpose flour
1/2 cup sugar
2 1/2 teaspoon ground cinnamon

make it:

1. PRE-HEAT OVEN TO 350* THEN: in bowl of a mixer or using a hand mixer cream the butter and sugar untill light and fluffy.

2. next add the following things: 2 large eggs 2 teaspoons vanilla extract 2/3 cups canned pumpkin 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 teaspoon BAKING POWDER mix untill well combined.

3. add the 4 cups sifted all purpose flour to the butter mixture and starting on low speed mix in the flour.

4. take the dough and put it on a piece of parchment paper and make it into a long log.

5. chill dough for 1hr. or untill firm.

6. when chilled slice cookies into 1/4 think rounds.

7. take each round of cookies and cut each 1 in h alf down the middle. now you have 2 cookies from the 1 big round.

8. mix together in small bowl: 1/2 cup sugar 2 1/2 teaspoon ground cinnamon.

9. take each half of the rounds and roll them into balls with your hands and then roll them into the sugar cinnamon mixture.

10. place cookies on parchment lined trays. you should get about 9 cookies on each tray.

11. take a glass and using cooking spray spary the bottom of the glass. then use the glass to flatten out the cookies. you may have to spray the glass a few times so the cookies don't stick to it.

12. bake cookies at 350* for 12 mins. {or untill the are lightly brown on the bottom} rotating pans half way through the baking time. like to set a timmer for 6 mins. when the timmer bings then i know 2 rotate the pans then put the timmer back on for another 6 mins.

13. when cookies are done transfer them to a cooling rack to cool all the way.

14. when cooled place in a air tight container or ziptop bag 4 storage.

Notes:

you can keep the dough rolled in parchment paper and keep in freezer!!!!! so when u want fresh cookies just slice, roll in the sugar cinnamon mixture, and bake as above!!!!!

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