Pumpkin Snickerdoodles

Hi Guys!

I haven’t forgotten about you!! I hope that you can forgive the long pause between posts.

I will definitely be posting a “catch up” post but for now I figured we should celebrate the start of October.

Time is so crazy and feels like it is flying by so fast. I do love Fall and the transition into cooler-ish weather (it’s Arizona…lol) but we are no on the official countdown to Halloween, My Birthday, Thanksgiving and CHRISTMAS!!

To start this month of right, I thought I should share with you one of my favorite cookie recipes for fall, Pumpkin Snickerdoodles.

This recipe was a test recipe for my sister’s company that I came up with and tweaked till it was just right. If you are in Arizona and don’t feel like baking, my sister runs an amazing online bakery and will happily bake you a dozen (or more). http://www.cierrasbakeshoppe.com

Pumpkin Snickerdoodles back drop.jpg

Pumpkin Snickerdoodles

3 1/4 Cups All Purpose Flour

3 1/2 tsp Cornstarch

1 tsp Cream of Tartar

1 tsp Baking Soda

1/2 tsp Baking Powder

1/2 tsp + 1/8 tsp Salt

3/4 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/4 tsp Ground Allspice

1 tsp Ground Nutmeg

1 Cup Brown Sugar, Packed

1 Cup Unsalted Butter, Salted

1 Large Egg Yolk

3/4 Cup Canned Pumpkin Puree

1 1/2 tsp Vanilla Extract

For Rolling:

1/4 Cup Sugar

1 1/2 tsp Ground Cinnamon

Directions:

  1. In a mixing bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice; set aside.
  2. In a large bowl, cream together butter, sugar, brown sugar until just combined. Mix in egg yolk, and then mix in pumpkin and vanilla extract. Slowly add in dry ingredients and mix until combined. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill for 45 minutes to 1 hour. Preheat over to 350*.
  3. In a small bowl, whisk together 1/4 cup sugar with 1 1/2 tsp cinnamon. Scoop dough out a tablespoonful at a time and shape into ball, roll dough in cinnamon sugar mixture then place on parchment lined baking sheet. Bake 12-14 minutes. Cool on baking sheet for about 5 minutes then transfer to a wire rack to cool completely.
  4. Enjoy!

 

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I came across a fun photo challenge while scrolling through Instagram the other night. It is the #FallitoDisneyStyle October Photo Challenge.

For today the challenge is- Disney Parks Halloween Decor. This picture is of one of my favorite decorations in Disneyland.

2015-10-11-17-35-56

What is your favorite Halloween/ Fall Disney Decoration?

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