Welcome To Day 22 Of Baking With Pumpkin!
Today I am making a test sheet cake, on Friday is my husbands re-enlistment and he asked me to make his cake. I am honored but also trying to find the best yellow cake recipe. It’s been a while since I’ve made a sheet cake, so I need a recipe that yields many cups of batter. I have one to try, so we shall see!
If you are a fan of Snickerdoodles, these cookies are for you! Now, I myself don’t really care for this type of cookie but my husband is and many people he works with as well.
Of course I tried one and they are so delicious and light. I can appreciate the taste of something without being a fan of it. They smell so wonderful and you can taste a hint of pumpkin in them.
The next time I make them, I may not bother trying to flatten them and just let them poof a bit. They are a soft & airy cookie no matter how you like to bake them.
- ~For The Cookies:
- 3¾ Cups Flour
- 1½ Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Nutmeg
- 2 Sticks Unsalted Butter, room temperature
- 1 Cup Sugar
- ½ Cup Dark Brown Sugar
- ¾ Cup Pumpkin Puree
- 1 Large Egg
- 2 Teaspoons Vanilla Extract
- ~For The Coating:
- ½ Cup Sugar
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Ginger
- Dash of Allspice
- In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2½ tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
- Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
