Pumpkin Snickerdoodles Two Peas Their Pod Recipes

PUMPKIN SNICKERDOODLES

Steps:

• Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
• Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
• Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

PUMPKIN SNICKERDOODLES - TWO PEAS & THEIR POD

Steps:

• In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.Using a stand mixer or hand mixer, cream together the butter and sugars until smooth, scraping down the sides of the bowl with a spatula as necessary. Add the pumpkin and mix until well combined. Add the egg and vanilla extract and beat until combined.Add the dry ingredients and mix until just combined. Don't over mix.Wrap the cookie dough in plastic wrap or put in a container. Chill the dough for at least 30 to 60 minutes. I prefer to chill the dough for 24 to 48 hours.When ready to bake, preheat the oven to 350 degrees Line large baking sheets with Silpat baking mats or parchment paper.In a small bowl, whisk together granulated sugar and cinnamon.Shape the cookie dough into round balls, about 1 tablespoon per cookie. Roll the cookie dough balls in cinnamon sugar mixture until generously coated. Place on prepared baking sheets, about 2-inches apart.Bake cookies for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. Remove from the oven and immediately bang the baking sheet on the counter a few times. This will help remove some air pockets and create ripples around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer snickerdoodles to a cooling rack and cool completely.Source: twopeasandtheirpod.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.