Sunday, December 11, 2011

What's for dinner?

I've been getting this question a lot lately. The truth is usually don't know what I'm making until I get home and look at my ingredients. I'd say maybe once a week or so I have a grand idea of a Pintrest-ed recipe that I'll try out, most days are a simpler affair. I wanted to share a recipe I made recently, pumpkin snickerdoodles!

I made these for the missionaries to take home after we had them over for dinner, but they never came! You see, there is another, more established Peterson family in our ward, and they thought those Peterson's were feeding them, not knowing there was a sad Noelle Peterson keeping homemade barbecue pizza's warm for an hour and a half. Oh so sad. No matter. I sent the cookies with Torrey to work, and he assures me everyone gobbled them up instantly. Try these. It was super easy to make and yielded a ton of cinnamon-sugary, hint of pumpkin-y cookies!

Pumpkin Snickerdoodles 
from Baked Perfection

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.

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