October…30 Things Pumpkin in 30 days

October is one of my favorite months. Interestingly enough my favorite time of year directly contradicts with my hatred of cold weather. I love October, November and December; all the things these months bring, the meaning, the feelings…I love it all.

One of my favorite things about October is Halloween; it’s one of my favorite holidays. I love the decorations and I love scary movies and I love haunted houses and mostly I love everything Pumpkin! Thus, it was only obvious that this month would be 30 things pumpkin in 30 days. My buddy Phil didn’t believe I could come up with 30 things Pumpkin….little did he know. 🙂

Day 1 was Pumpkin Snickerdoodles. These were one of my favorite!

What you will need:

For the cookies:
3 3/4 cups flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Yum!!

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