snickerdoodles

Pumpkin Chip Snickerdoodles

/ Melissa (I Crashed the Web) / 2 Comments

I love baking with pumpkin. Surprise right? But something happened this year. Perhaps our fall foliage vacation? Perhaps life got busy? Who knows – but this is (gasp) my first pumpkin recipe this fall. Shocking, I know – usually by this time of year I’ve made some pumpkin blondies, pumpkin granola, pumpkin biscotti and/or some sort of pumpkin scone. Oh well. Guess I have some catching up to do!

Even if this is the only pumpkin cookie recipe I make this year – I’d still declare it a good year. These pumpkin cookies are soft (as a pumpkin cookie should be), have the perfect amount of spice (in the batter and also thanks to the cinnamon-sugar coating – they are snickerdoodles after all!) and the pumpkin spice chips are OH so good. I made a batch and they somehow quickly disappeared … guess I know what to do with the remaining can of pumpkin I have!

Pumpkin Chip Snickerdoodles

Pumpkin Chip Snickerdoodles

Here’s what you need:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup pumpkin puree
  • 3 cups  all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 TBS ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1 cup pumpkin spice chips (I found these beauties at Target)
  • For rolling: Approximately 1/2 cup cinnamon-sugar mixture (I keep this on hand but if you don’t have it, mix 1/2 cup sugar with 1 TBS cinnamon)

Here’s what you do:

  1. Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, ginger, allspice and nutmeg. Set aside.
  3. Combine melted butter with granulated sugar, brown sugar, vanilla and pumpkin puree. Mix well so that batter is smooth and no lumps from the sugar remain. Slowly pour wet ingredients into the dry flour mixture and mix together by hand with a spatula.
  4. Fold in pumpkin spice morsels.
  5. Cover the dough and chill for at least 20-30 minutes, or overnight. Believe it or not, I made my dough at night and chilled the dough while I slept.
  6. After dough is chilled, preheat the oven to 350F degrees. Line a cookie baking sheet with parchment paper.
  7. Roll the dough into balls, about 1-2 Tablespoons in size. The dough will be sticky! Roll the dough balls into cinnamon-sugar mixture. Place on baking sheet.
  8. Bake the cookies for 8-10 minutes. The cookies will look underdone when you take them out of the oven – this is okay! You don’t want a dry pumpkin cookie.
  9. Let cookies cool for at least 15 or so minutes. They taste even better a day  (or two) after baking!  Mine made about 36 cookies.

Pumpkin Chip Snickerdoodles

Snickerdoodle Blondies

/ Melissa (I Crashed the Web) / 1 Comment

I always forget about snickerdoodles. When it comes time to baking, and baking cookies in general, they are typically the last cookie to cross my mind. Why? I don’t know, but they are often the neglected cookie in my life. That’s why, when I tagged a few blondie recipes to share with B and he suggested I make the snickerdoodle ones, I got excited to try them out. And I’m glad I did – they came out soft, chewy, and SO GOOD. Almost like a coffee cake. YUM! Another keeper.

snickerdoodle blondies

Snickerdoodle Blondies

Adapted from Dozen Flours

Here’s what you need:

  • 2 ½ c all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups packed brown sugar
  • 1 cup (2 sticks) unsalted butter, room temperature (I used one stick lowfat butter)
  • 2 eggs (I used 1/2 c Egg Beaters)
  • 1 tablespoon vanilla extract
  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • 1 ½ c cinnamon chips * (you can buy these at some stores or online, but I made mine using Bright-Eyed Baker’s recipe)

Here’s what you do:

  1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan.
  2. Combine flour, baking powder, salt, cinnamon and nutmeg in a medium bowl and set aside.
  3. Beat the butter and brown sugar on medium speed until light and fluffy. Add the eggs and vanilla and beat until completely combined.
  4. Turn the speed down and gradually add the flour mixture until just combined.
  5. Add in cinnamon chips.
  6. Spread the dough evenly into the pan
  7. Combine the sugar and cinnamon and sprinkle evenly over top of the batter.
  8. Bake for 25-30 minutes until toothpick inserted into batter comes out clean. Cool before cutting.
  9. Enjoy! These are great right out of the oven (and somewhat mushy) and even a day or so later (more cakelike). Store in an airtight container at room temperature.

snickerdoodle bars