Pumpkin Snickerdoodles

Hello, all! In my quest to be as white girl and fall as possible, I have made it my mission to start cooking as many fall inspired dishes as possible. Be sure to check out my full Fall Bucket List here. :)  I have only created one dish and it's hella easy, but I've at least started on my mission! Last weekend, my boyfriend and I made Pumpkin Snickerdoodles and oh my god were they amazing! Just the perfect amount of pumpkin spice with a light, fluffy center. I couldn't stop eating them! This recipe is so yummy and easy, a 12 year old could create these with no problem whatsoever! ( I don't know what that says about my cooking abilities, but I'm going to roll with it). SOO, if you're in the market for an easy, festive fall treat this recipe is perfect for you!

I actually came across this recipe for pumpkin snickerdoodles on Certified Pastry Aficionado! Her blog is absolutely stunning and her recipes look even more amazing. I was thinking about trying to recreate her Apple Pie Cinnamon Rolls. Her pictures look so mouth watering & I do love a good cinnamon roll, but, alas, that was far too adventurous for me for the first time around. If you're ever in the mood to bake and don't know what to create, I would highly recommend checking out her page! Any-who, off to the recipe!




INGREDIENTS: 

• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 1/2 cups sugar
• 2 sticks butter unsalted, softened
• 1 large egg
• 3/4 cups pumpkin puree

For coating the cookies:

• 1/4 cup sugar
• 1-2 tablespoons ground cinnamon

INSTRUCTIONS:

1.  Mix together the flour, baking soda, salt, cream of tartar (not the soup lolz) and spices.
2. Cream the sugar and egg until light and fluffy. (Mason and I didn't have a mixer on hand, so this whole mixing process took a tad bit longer than it should have. It is an excellent way to tone your biceps, though!)
3. Add the softened butter and pumpkin puree and mix until thoroughly combined.
4. Slowly add your dry ingredients (flour, baking soda, salt, cream of tartar and spices) to the wet ingredients 
5.  Place scoops of cookie dough on a greased cookie sheet until all of the dough is gone.
6.  Here's the kicker guys, you have to refrigerate these bad boys for 8 hours. I know, I know, I was super saddened when I realized I would have to wait so long before enjoying my delicious creation, but it is a necessary evil. 
7. After fully chilled, preheat oven to 400 degrees
8. Combine your cinnamon and sugar (add/decrease amounts to taste) 
9. Completely coat each cookie with the mixture and place on cookie sheet
10. Bake in preheated oven for 10-12 minutes and voilà! A delicious fall treat perfect for crisp afternoons reading your favorite book or family dinners. 

I think I may recreate these for Thanksgiving! It would be a perfect twist on the traditional pumpkin pie (even though I know I will also be stuffing my face with pumpkin pie, too). What is your favorite fall dessert? Now that I've started baking I want to try something more challenging! Comment below with suggestions! :) As always, don't forget to follow along my social medias for all sorts of Rachel Lynn fun. I snapped the whole baking adventure-- Bitmoji's included! Don't miss out next time. :)

xoxo,

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