Pumpkin Snickerdoodle Cookies

• portioner: 36 servings
• aktiv tid: 30 minutes
• total tid: 1 hour 40 minutes

Ingredienser

2 1/2 cups (300g) all-purpose flour (measure flour correctly or they will not spread, see notes*)

1 tablespoon cornstarch

1 teaspoon cream of tartar

1 teaspoon baking soda

1/4 teaspoon baking powder

1 ½ teaspoons ground cinnamon

1/2 tsp EACH ground nutmeg, ground ginger, salt

1/4 tsp EACH ground cloves, ground allspice

3/4 cup granulated sugar

2/3 cup packed light brown sugar

12 tablespoons unsalted butter, (room temperature)

1 large egg yolk

1/2 cup Libby's pumpkin puree (not pumpkin pie filling, see notes)

1 1/2 teaspoons vanilla extract

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Vejledning

In a mixing bowl, whisk together the Dry Ingredients until thoroughly combined; set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until fluffy, about 2 minutes.

On medium-low, mix in the egg yolk, followed by the pumpkin and vanilla extract.

On low, slowly mix in the Dry Ingredients just until combined. Give the dough a final stir by hand to scrape up any dough at the bottom of the bowl.

Cover the dough and chill for 3 hours or freeze for 45 minutes. You may chill the dough in the fridge for up to 3 days.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon nonstick baking mats. Whisk together the ¼ cup granulated sugar with 1 teaspoon cinnamon in a small bowl; set aside.

Using a 2-tablespoon cooking scoop, scoop the dough and roll it into a ball, then roll in the cinnamon sugar mixture to thoroughly coat. At this point, I roll the ball into a tall oval (see video), so it's more tall than it is wide to create thicker cookies. Transfer the balls to the baking mat, spacing cookies 2-inches apart (6 per baking sheet). Refrigerate any dough you are not using at the time, colder dough=thicker cookies!

Bake at 350 degrees F just until set and the tops are starting to crack (they should look slighlty underbaked; they will cook more once removed from oven). Baking times will vary depending on how cold your dough is, plan on anywhere from 10-13 minutes. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.