Pumpkin Snickerdoodles

Chers mes amis,

See? I told you there would be more pumpkin goodies. And I’m SURE there will be more this entire week, seeing as we have the leftover pumpkin puree to have tons of fun with (heh heh heh BRING ON THE PUMPKIN). Oh and this post goes out to mah main gurl MARIANNE aka my only loyal blog-reader and my best fwiend. Thanks for loving me always, boo. ❤

So guys! I bought a cookie jar today! His name is Francois–he’s very French, as you can see. My roommates and I decided it was about time we have a cookie jar in the apartment; I can tell we are going to get along great. Francois has a lot to offer, really. Just look at how happy he is to offer us cookies! What a guy.

Ugh okay also: I’m really irritated at how gross my pictures are lately. I am so, so sorry. It probably isn’t nearly as big of a deal as it seems to me at the moment, but I’m FREAKING OUT about how not nice-looking they are. Long story short, my camera got knocked off of a shelf, fell lens-first onto the ground, and the lens survived (thank GOD), but the UV lens filter shattered and got dented, so I can’t get it off. And clearly I haven’t had any time to take it in somewhere to get it looked at…so funky, blurry photos it is. Sorry ’bout it.

Alright, down to business. Pumpkin snickerdoodle business–the best kind of business there is. I adapted this recipe here (although I’m sure there’s an original somewhere, this one worked out just fine). These were lovely cookies. Very puffy and soft. I was super into them. The ooone thing is, they weren’t all that pumpkin-y! They had a nice pumpkin aftertaste kind of flavor, but other than that, they were mostly just a really good snickerdoodle. Which, seeing as I consume more pumpkin than the average person, was kind of okay with. If you want a PUMPKIN-Y pumpkin cookie, however, I would suggest the chocolate chip pumpkin bars I have in my Pumpkin Appreciation Post. Those are really just the best.

Cookie:

2 c. flour

3/4 tsp. baking powder

1/4 tsp. salt

1/2 tsp. cinnamon

A pinch of nutmeg

1 stick unsalted butter, room temp

1/2 c. sugar

1/4 c. dark brown sugar

A very heaping 1/4 c. pumpkin puree

1 egg

1 tsp. vanilla

Sugar coating:

1/4 c. sugar

1/2 tsp. cinnamon

1/4 tsp. ground ginger

In a medium bowl, combine the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) and set aside. Cream together the butter and the sugars with a spoon (or electric mixer, if you’re one of the lucky few with one of those…I’m a little bitter, it’s fine) until combined. Add the pumpkin, egg and vanilla to the butter and sugar mixture and stir together. Gradually add the dry mixture to the wet, stirring constantly until all is combined. The next part is the hardest–cover the bowl with plastic wrap and place in the fridge for about an hour (ooor as long as you can stand it; in my case, 47 minutes). I KNOW it’s tempting to skip this step, but it really helps the cookies stay thick and soft! I recommend sticking with it. Although I know it’s torturous. I know. Don’t forget to preheat your oven to 350 during the time you’re waiting for your dough to chill! Once your hour is up, take the dough out and combine your sugar-spice coating mixture. Roll heaping tablespoons of dough in your hands until round, into the sugar mixture until covered, and place them on a lightly greased baking sheet. Flatten them slightly with your hand so they don’t come out completely round–that would be silly. Bake them for 10-12 minutes (mine took exactly 11) and let them cool on the cookie sheet for a few minutes before transferring them elsewhere. Like your mouth, for example. Or your cookie jar.

Saturday night well spent. My bed is calling. Sweet dreams, friends

Love, Emily