King Baker's Recipe #16: Pumpkin Snickerdoodle Cookies

KING BAKER'S RECIPE #16: Pumpkin Snickerdoodle Cookies
Based on Cookies, Cupcakes, and Cardio Recipe

Fall is in the air! Pumpkin flavors are all around us! It's time for our first of many pumpkin recipe for the season!!! I love pumpkin. Anything with pumpkin I love. I also love snickerdoodles, as they are my favorite type of cookie. Putting them together, never came to my mind, until I saw this recipe! This is an amazingly delicious cookie. If you love Snickerdoodles or Pumpkin, than this is for you! 

The Equipment for both recipes you will need is:
1x Stand Mixer fitted with a Paddle Attachment/Large Bowl with Hand Beaters
1x Medium Bowl
1x Spatula
1x Cookie Scoop
2 Baking Sheets lined with Parchment Paper

Prep/Creation Time: 10 minutes
Baking Time: 10-14 minutes

Ingredients:

COOKIES:
3 3/4 CUP All-Purpose Flour
1 1/2 TSP Baking Powder
1/2 TSP Salt
1/2 TSP Ground Cinnamon
1 CUP (2 sticks) of room-temperature UNsalted butter
1 1/2 CUP Granulated Sugar
3/4 CUP Pure Pumpkin Puree
1 Large Egg
2 TSP Vanilla Extract

ROLLING SUGAR:
1/2 CUP Granulated Sugar
1 TSP Ground Cinnamon
1/4 TSP Ground Ginger
1/4 TSP Allspice

Procedures:

1) In your medium bowl, whisk together all of your flour, baking powder, salt, and ground cinnamon. Set aside

2) In large bowl, or the bowl of your stand mixer, cream the butter until it's light and fluffy.

3) Add Sugar and pumpkin puree. Blend well. While blending, add in your egg and vanilla extract. Make sure you scrape down the side of the bowl to blend well. 

4) Slowly, add in your dry ingredients into your wet ingredients until it's blended well. (What I did was used my 1/2 Measuring Cup and added it in using that.)

5) Split the dough in half and wrap both halves in plastic wrap. Set in the fridge for about an hour to chill. 

6) When it's time to bake, preheat your oven to 350 degrees F. Grab your Parchment paper lined baking sheets. 

7) In a small bowl for your rolling sugar, add in all the ingredients and mix well. 

8) Using you cookie scoop, scoop out some of the dough and roll into a ball. Roll each dough ball in the sugar and spice mixture and place on the cookie sheets. They should be 2 inches apart. DO THIS STEP!!! Using a glass with a nice flat bottom, or a small rolling pin, flatten the cookie balls.

9) Place in the oven and bake at 350 degrees F for 10-14 minutes. Afterwards, let them cool on the cookie sheet for 5 minutes then remove to wire rack. 

These cookies are a bit lighter than your normal Snickerdoodle cookies. They are slightly crunchy on the outside and crewy on the inside. A nice light touch of pumpkin and you are immediately in fall! ENJOY!!!!! 

HAPPY BAKING!