Sunday, October 2, 2016

Pumpkin Spice Snickerdoodles



Tomorrow it is back to reality.  Bill and I have been vacationing in Gatlinburg the last week.
We did a lot of waterfall hiking in Kentucky, Tennessee and North Carolina.  Hiking to waterfalls is one of our favorite things to do.  Here are some of the pictures we took last week,


Cumberland Falls, KY


Laurel Falls, TN


Baskins Creek Falls, TN


Juney Whank Falls, NC


Tom Branch Falls, NC


Indian Creek Falls, NC


Soco Falls, NC


Mingo Falls, NC


Meigs Falls, TN


Sinks Falls, TN


We had a super clear day for our hike to Clingmans Dome, NC.  Clingmans dome is the highest point in the Smoky Mountains.


Bill just loves it when I get my self stick out and take our picture..... really he hates my selfie stick :) 


When we are out hiking in the woods we pack our lunch and just stop somewhere along the way 


Today I finally made it into the kitchen to make another pumpkin treat.  These Pumpkin Spice Snickerdoodles are really good!  I love the texture, which is the same as a snickerdoodle, and the nice fall spice flavor mixed with pumpkin.  When they were warm they reminded me of pumpkin bread.  The cookies are not very sweet but more of a pumpkin spice savory flavor.  They would be really good dunked in coffee :)


Pumpkin Spice Snickerdoodles

1 cup salted butter
3/4 cup white sugar
3/4 cup brown sugar
1/2 cup pumpkin puree
2 eggs
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1/4 teaspoon ginger
1 teaspoon cream of tarter
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 cups flour

for rolling:
3 tablespoons sugar 
2 teaspoons cinnamon

Preheat oven to 350 degrees.

In mixing bowl beat together the butter and sugars.  Add the eggs, vanilla and pumpkin and mix until well combined.

Add in the cinnamon, nutmeg, allspice, cloves and ginger mixing until combined.

Add the remainder of the dry ingredients, flour, cream of tarter, baking powder, baking soda and salt.

I used a cookie scoop to ball my dough.  Roll each ball of dough in cinnamon sugar before place on a cookie sheet covered with parchment paper.

Bake for 9-11 minutes.  My first batch I baked for 9 minutes and they were still too soft in the middle for me however Cally loved them this way.  I found they were best baked for 11 minutes.






2 comments:

  1. What beautiful photos! I love snickerdoodles and making them pumpkin spice is perfect for the season. Thanks for sharing on Creative K Kids #TastyTuesdays

    ReplyDelete
  2. Sweet recipe for this season! Thanks for sharing. Stopping by from Foodie Friends Friday.

    ReplyDelete

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