Tag: Pumpkin

Pumpkin Mini Bundt Cakes

Pumpkin Mini Bundt Cakes

Nothing but mini bundt cakes this week! These little bundt cakes are adorable and so good! These are packed with pumpkin and fall spices, then topped with a browned butter cream cheese frosting. It would be fun to decorate these as a fall family activity.…

Mini-Bundt Cakes

Mini-Bundt Cakes

A friend recently gave us some mini-bundt cakes from Nothing But Bundts in Northland-Kansas City. They were fantastic – so beautiful and so delicious! I was inspired to order a mini-bundt cake pan and make some…mine certainly are not equal to theirs, but it was…

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles – your favorite Snickerdoodle cookie packed with pumpkin flavor and fall spices. Just look at that texture – soft and chewy – so good!

I used the Cook’s Illustrated Snickerdoodle recipe, but added pumpkin and fall spices to dough. With the addition of the pumpkin, you do need to chill the dough, a minimum of 1 hour, preferably overnight. Once chilled, preheat the oven and roll balls of the dough in the cinnamon-sugar mixture.

Fresh fall cookies from the oven! Pumpkin, pumpkin pie spice and cinnamon make these cookie irrestible!

Fall is a great time to bake! All the spices and fall flavors fill your home with such a wonderful aroma!

Pumpkin Snickerdoodles are a tasty snack! Grab a big glass of milk, or a cup of tea, relax and enjoy!

Wrap up a few to share! Happy Fall!

Pumpkin Snickerdoodles

Your favorite Snickerdoodle cookie packed with pumpkin flavor and fall spices.
Prep Time10 minutes
Cook Time12 minutes
Chill1 hour
Course: Cookie
Cuisine: American
Keyword: Pumpkin
Servings: 24 Cookies
Author: Mary Beth

Ingredients

Cookies

  • 2 1/2 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 8 tablespoons unsalted butter, softened
  • 8 tablespoons vegetable shortening
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/3 cup pumpkin puree

Coating

  • 1/3 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

Cookies

  • Whisk flour, cream of tartar, baking soda, salt, pumpkin pie spice and cinnamon.
  • Using a stand mixer, beat the butter, shortening, 3/4 cup granulated sugar and 3/4 cup brown sugar on medium speed until light and fluffy, 3-6 minutes. Beat in eggs, one at a time until incorporated, about 30 seconds, scraping down bowl as needed. Add vanilla and pumpkin puree and stir, just until combined.
  • Reduce speed to low, and slowly add the flour mixture until combined, about 30 seconds. Give dough a final stir to ensure that no flour pockets remain.
  • Wrap the cookie dough in plastic wrap or put in a container. Chill the dough for a minimum of 1 hour, it is best to chill for 24-48 hours. If you don't chill the dough, the cookies will flatten as they bake.
  • When ready to bake, adjust oven rack to the middle position and heat oven to 375°. Line 2 baking sheets with parchment paper or silicone mat.
  • In a small shallow bowl, whisk together 1/3 cup granulated sugar and 1 tablespoon of cinnamon for cookie coating.
  • When oven is preheated, work with 2 tablespoons of dough at a time, roll into ball, or use cookie scoop. Working in batches, roll half the dough balls in cinnamon-sugar to coat and set on prepared sheet, spaced 2 inches apart. For extra cinnamon and sugar flavor, roll the dough balls in the cinnamon-sugar mixture a second time. Chill remaining dough in the refrigerator until ready to bake. Repeat rolling and coating process.
  • Bake 1 sheet at a time until the edges are set and just beginning to brown, but centers are soft and puffy, 10-12 minutes, rotating sheet halfway through baking. Cookies will look raw between cracks and seem underdone.
  • Let cookies cool on the baking sheet for 10 minutes, then transfer cookies to a wire rack and let cool to room temperature before serving.

Notes

Adapted from the Snickerdoodle recipe from the Cook’s Illustrated cookbook.
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