So… I bought a car.
I know, this isn’t starting out the way you thought it would, just sit tight, I promise it leads to food.
So… I bought a car. Following purchasing the car I was added to one of those annoying newsletters, but I was also added to a more personalized newsletter from the salesmen. (Sidenote: If you need a Dodge or Jeep in the Nampa, ID area, head over to Stampede Dodge and ask for Clem, he is AWESOME). Ahem, moving on. I got one of the newsletters today and this little nugget of a recipe was in it. Pumpkin snickerdoodles. It’s impossible for them NOT to be AMAZING, right?
You will need all your typical cookie ingredients, plus a few spices and pumpkin (or puNkin’ as my grandmother calls it). Now, this calls for softened unsalted butter, so do what I did: buy it when you’re in town and instead of setting it out on the counter to soften, just accidentally forget it in your car, my bad.
I know, you’re probably jealous of my new canisters, I would be too.
Alrighty, let’s do this…business. Blend your flour, corn startch, cream of tartar, baking soda, baking powder, salt and spices. Just look at this beauty.
Cream together your butter and sugars. This is the point of the process where you will go put your socks on, so that you can be in denial of how much sugar you just spilled on the floor. See how fast that is? Impressive isn’t it?
Add the puNkin’, egg yolk and vanilla. Let’s hope the cookies taste better than they look at this stage. Yum! If you’re like me and looking at this picture thinking, ‘If it sticks like that to the beater, it’s going to be like glue on my hips’, just remind yourself that puNkin’ in a vegetable 🙂
Cover your bowl with plastic wrap and chill for 45 min to 1 hour. Use this time to vacuum your kitchen floor and pet that adorable dog of yours that is out front playing with a wild hog jaw she found.
Preheat your oven to 350. Pull those babies out of the fridge and use the cookie scoop your sister got you to scoop out the dough. Don’t have one? I recommend you upgrade your sisters. Roll each in cinnamon sugar and bake for 11 min.
3 ¼ c flour 3 ½ t corn starch
1 t cream of tartar 1 t baking soda
½ t baking powder ½ + 1/8 t salt
¾ t ground cinnamon ½ t ground ginger
¼ t nutmeg ¼ t allspice
1 c sugar ¾ c light brown sugar
1 c unsalted butter, softened 1 large egg yolk
¾ c canned pureed pumpkin 1 ½ t vanilla extract
In a mixing bowl, whisk together flour, corn starch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger and allspice, set aside. In the bowl of an electric stand mixer with a paddle attachment, cream together butter, sugar and brown sugar. Mix in the pumpkin puree, egg yolk and vanilla extract. With mixer on low, slowly add in dry ingredients. Mix until combined. Cover bowl with plastic wrap and chill 45 minutes to an hour. Preheat oven to 350. Scoop out cookie dough in 2 teaspoon increments and roll into the cinnamon sugar. Bake for 11 minutes or until slightly golden on the top.