Ever since I began writing about food, I’ve had some strange sleeping habits. I have a tough time sleeping anyways but if I wake in the middle of the night, I start thinking…and thinking…and thinking. My mind is awash with ideas for blog posts or recipe creations, and I get so excited about what I’m creating in my head that I have a heck of a time going back to sleep. I go directly to my computer when I wake up, and begin typing up my middle-of-the-night creations. Sometimes they’re brilliant, unique ideas, sometimes they’re really quite wacky, and sometimes they’ve already been done. A couple of nights ago I was thinking about Pumpkin Snickerdoodles. I googled them as soon as I got up and found that one of my Twitter friends had already made them. I printed her recipe and adapted it slightly to make my own Pumpkin Snickerdoodles.
They’re a typical snickerdoodle recipe (with added pumpkin puree)- rolled in sugar and spices and all, but they were missing one ingredient that Snickerdoodles typically have: cream of tartar. I didn’t add it to the recipe because I wanted the pumpkin to be the star flavor, but I’ll add it when I make these again. I love the flavor it imparts to snickerdoodles.
The first tray of cookies I baked did not flatten out in the oven. They kind of stayed in little round cakey balls (still good, just not the shape I was looking for). So with the next tray, I crushed the balls with the bottom of a sugar-coated glass before baking and all was better.
The cookies spread out and turned out perfect.
From the outside, you really can’t really tell that these are a pumpkin cookie at all. They look like regular snickerdoodles. But break them open, and you can see the golden pumpkin inside.
They turned out to be a slightly soft, cakey sort of cookie with a crunchy spicy-sugar coated exterior. The pumpkin flavor is pretty mild but you can tell its there. Dip these in milk and you’ve got a good
breakfast… errrr dessert!
This recipe can be found here: Pumpkin Snickerdoodles Recipe
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