These cookies are getting around lately.
I made these cookies a couple weeks ago and clearly I am not the only blogger to make them this Fall. I was inspired by the post on Sweet Pea's Kitchen who was inspired by Recipe Girl, barley adapted from Cook’s Illustrated, February, 2005. In the past week though I have seen them pop up on at least three sites. There is very good reason for this....these cookies are delicious! If you like pumpkin and you like snickerdoodles then you should seriously go make these cookies right now. You can easily polish off four or five before you know it. I am not saying that happened to me, but it most likely did. These are the perfect Fall cookie and they don't have too strong a pumpkin flavor for those folks who claim to not like pumpkin.
For those of you are here for the give away, skip to the bottom of the post.
recipe slightly adapted from Sweet Pea's Kitchen who was inspired by Recipe Girl, barley adapted from Cook’s Illustrated
makes approximately 4 dozen
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
In other news, the adorable clothing company Shabby Apple has decided to pair up with Baked Perfection to offer you, my readers a great giveaway and a coupon for 10% off. They have such adorable clothes and want to give one of you this dress (Click on the picture to go to the webpage).
I had quite a bit of fun sorting through their website today picking out things I want. If you want to use the coupon all you have to do is use the offer code: bakedperfection10 at checkout. To enter the give away all you have to do is leave a comment before midnight on Friday, October 28th. I will announce the winner on the 29th. Be sure to leave your email address with the comment so I can contact you to get your dress size. In the meantime, happy shopping!