Tuesday, 11 October 2011

• Fall Recipe: Pumpkin Snickerdoodles

  This is a gust post from Kirbie's Cravings
  
  
  A few people made their way to my blog this week through a link to some pumpkin snickerdoodles I made last year. This really had me craving them. On the outside the look like regular snickerdoodles, but on the inside they are a nice golden orange.
  
  
  

  I really enjoyed the recipe I tried out last year, but I wanted to create one that uses shortening, which I’ve read is what causes the crackling top for snickerdoodles. So I play around with some recipes and hoped for the best. These came out perfect. Crispy on the outside, soft on the inside, with a taste of pumpkin and cinnamon.

  Ingredients:

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 3/4 cups white sugar
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons white sugar
  • 3 teaspoons ground cinnamon

  Directions:

  1. Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper or silpat mats.
  2. Cream together butter, shortening, 3/4 cup sugar,egg and the vanilla. Mix in the pumpkin. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded balls about 1 inch in diameter.
  3. In a small bow, mix the 3 tablespoons sugar and cinnamon. Roll balls of dough in mixture to coat. Place 2 inches apart on ungreased baking sheets. Press palm of hand onto each ball gently to flatten a little.
  4. Bake 8 to 10 minutes, or until cookies are set but not too hard.

  Would you try this yummy recipe?

  Image Source Image Source

  • 12:12 PM
  • 937 Views
  • 14 eProps
  • 7 Comments