The Best Snickerdoodle...Maybe Ever. Seriously

I know, I know, usually when I see "the best" anything, I tend to disregard it, because Really?  But, this is seriously one awesome Snickerdoodle.

I know, I am not a food photographer, I did not do these cookies justice visually, but the cookie is easy to make and absolutely delicious.  I found them on Annie's Eats, a great food blog.  When I first told Mark I was thinking about making pumpkin snickerdoodles, let's just say the enthusiasm was underwhelming.  Very.  However, I am trying to keep our cookie jar full.  Jenny, from In Jennie's Kitchen, inspires me.  She lost her Mikey and she's been very open in writing about it.  Unfortunately, I can relate all too much to the sin of putting things off.  Even worse, I tend to "do" for my kids before I "get around" to doing for Mark.  Ouch!  It hurts just to write that, but I'm trying to fix it and make sure I get around to doing for him as well.  Mark absolutely loves homemade cookies.  He's pretty easy to please, he doesn't care much what kind, though oatmeal chocolate chip with walnut is probably his very favorite (last week's, I'll post that recipe soon), but he thought pumpkin snickerdoodle was not going to do it.  Still, he was willing to try them and happy to see his beloved cookie jar full again.

He was wrong about these cookies.  After inhaling, ahem, *some* of them, he said he would never make regular snickerdoodles again if he were me.  These are that yummy.  I would say the pumpkin is subtle, but it adds a delicious "something" that really elevates this cookie.  I also like that they're not a flat cookie.  They're puffy, slighty cakey, light and delicious; if you make them, I am willing to bet you will enjoy them. 

Pumpkin Snickerdoodles

3¾ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup pumpkin puree

1 large egg

2 tsp. vanilla extract

For the coating:

½ cup granulated sugar

1 tsp. ground cinnamon

Dash of allspice

Directions:

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.

Line baking sheets with parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (I used my small scoop) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

I got 37 cookies

Store in an airtight container.

Source: Annie's Eats, slightly adapted from Recipe Girl, originally from dlyn

So, get out there and get baking.  Making something you've been putting off for someone you love.  Unfortunately, in this life, we just never know.

Now, I still *owe* Mark apple dumplings.  I promise to get to it soon...and Julianna's pumpkin chocolate chip bread.  

Happy baking!