Yesterday was a gloomy, rainy and cold day. Perfect for baking. I'd much rather heat the house with the oven than with central heating anyway. :) So I went scrounging around my pantry to see what I had available. Not much. But I remembered that snickerdoodles don't take too many ingredients and I had something to prove to myself when it comes to snickerdoodles. This was the result of my last attempt:
After checking the recipe again, I realized that I had doubled the butter. Oops. And the time before when I tried to make them, they still came out flat as pancakes. I used the right butter, I didn't soften it too much, I refrigerated the batter. I don't know. These cookies just have something against me. The sad thing is, they are my husband's favorite and I'm an utter failure when it comes to those evil little balls of cinnamon and sugar.
At last, my time had come to redeem myself. When I was digging around, I saw the pumpkin spice and thought, "I bet that would be good to roll snickerdoodles in rather than just plain cinnamon and sugar. Then they would be a nice fall treat." Here I thought I was having an original thought. I also remembered I had some pumpkin left over in the refrigerator and the brilliant idea of using it in the batter popped into my mind. But I'm not a good guesser when it comes to baking. Baking is a science. Cooking is art. You can't really mix the two. So I went on Pinterest and searched pumpkin snickerdoodles. Here I thought I was being somewhat original. Nope. There must have been 100 different recipes that popped up. I settled on one that seemed easy and then made a big mistake. I didn't repin the recipe immediately. I just used it as reference and then forgot about it-until today, when I tried to find my source. I always link back to my original recipes and give credit to the source. But this time I can't find that pin anywhere!!! I do know that it was an alteration of the recipe from Six Sisters' blog, so I'll link to that one instead and try to remember the recipe I used yesterday and write it out here. This recipe made the best snickerdoodles I've ever made (although that's not saying much) and you don't even need cream of tartar! They are fluffy and cake-like and the pumpkin flavor is just right. Enjoy!
Pumpkin Snickerdoodles
Ingredients:
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
1 egg
1 tsp vanilla
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
Preheat oven to 400°
Cream butter and sugar together with mixer. Add pumpkin, egg and vanilla, mix together. Add the dry ingredients and stir together. Chill dough for 30 minutes. While dough is chilling, mix 1/2 cup sugar, 1 tbsp cinnamon, 1/2 tsp ginger and a dash of all spice. Scoop a small spoonful of dough and roll it into a ball. Roll in the sugar mixture and place on parchment paper lined cookie sheet. Bake 7-9 minutes. Cool pan on cooling rack. Cookies will be slightly browned and very soft!
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