Mash-Up: Pumpkin Snickerdoodles

Ahh, fall in FL 🙂  You wouldn’t believe we actually have seasons here, but we do–mild seasons, but seasons just the same.  I walked out of the house the other day and it was way less humid, leaves were turning and starting to fall.  It’s weird, it’s 90* but it doesn’t feel like summer anymore.

With fall comes Season Premiers!!!!!  I used the term Mash-Up because GLEE starts on Thursday!!!!  I love GLEE, I’m a huge musical genre person, and am a firm believer in the arts/dance/music and also breaking out into song and dance at any given moment.  I really don’t know why people don’t do it more often… 🙂

Anyway, I was in a baking mood due to the fact that I spent all last weekend in bed trying to get over a cold and did nothing else, and because it’s fall and felt the need to bake:)

Who knew combining Pumpkin & Snickerdoodles would be a fantastic idea?!?!  2 fall flavors I really love; great Mash-Up!!  (If you keep up with my blog, you might have noticed I have A LOT of favorite flavors.  Can you really blame me?? They are all wonderful 😉 )

I found this recipe on this blog:

http://abitchinkitchen.blogspot.com/2011/10/pumpkin-snickerdoodles.html

After reading a lot of the comments I made some adjustments and changes.  Here’s the recipe I used:

3 1/4 C. flour (I used a blend of whole wheat and white flour)

1 1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 1/2 sticks butter, softened

1/2 C. Agave Nectar

1/8 C. sugar

1/2 C. dark brown sugar

1 C. Pumpkin puree

1 large egg

2 tsp. Pumpkin Pie extract

**based on the reviews I added extra spices and used pumpkin pie extract instead of vanilla.  Next time I make these I’ll probably use pumpkin pie filling instead of pumpkin puree for a little more pumpkin pie flavor.

**for the coating I ran out of cinnamon and didn’t have ginger so I used a blend of sugar and nutmeg.  I’m sure whatever combination you wanted to use would work.

1. Combine dry ingredients and set aside.

2. Mix together sugars and butter until creamy, add egg and extract.  Mix in pumpkin puree.

3. Add dry ingredients to cream mixture until well blended, but do not overmix.  Cover and refrigerate for 1 hour.

4. Preheat oven to 350*.  In a small bowl mix coating to your liking.

5. Scoop dough into roughly 2 Tbsp balls and roll in coating.  Place on sprayed cookie sheet and flatten slightly.  (I used the bottom of a measuring cup, but any flat surface would work).

6. Bake for 10-12 min. (Mine baked perfectly for 11 min; for a more chewy cookie, bake 9-10 min).  Let cool on cookie sheet for 2-5 min before removing to cool completely.

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