Pumpkin Doodles Food

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CHEF JOHN'S PUMPKIN SPICE SNICKERDOODLES



Chef John's Pumpkin Spice Snickerdoodles image

I'm usually not a big fan of snickerdoodles, but I had a feeling the pumpkin spice would work perfectly with the buttery, cinnamon sugar cookie, and it did.

Provided by Chef John

Categories     Desserts     Cookies     Sugar Cookies

Time 30m

Yield 18

Number Of Ingredients 18

1 ½ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon ground cinnamon
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon ground cloves
⅛ teaspoon nutmeg
½ cup unsalted butter
½ cup white sugar
⅓ cup light brown sugar, packed
1 teaspoon vanilla extract
1 large egg
¼ cup white sugar
2 teaspoons cinnamon
¼ cup confectioners' sugar
1 tablespoon milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
  • Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.
  • Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.
  • Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
  • Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
  • Stir cinnamon and sugar together in a shallow bowl or plate.
  • Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.
  • Bake in preheated oven until browned, 10 to 12 minutes.
  • Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.
  • If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 22.4 g, Cholesterol 24 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 94.8 mg, Sugar 14 g

PUMPKIN SNICKERDOODLES



Pumpkin Snickerdoodles image

Sugar and spice aren't the only things nice in this version of the beloved snickerdoodle: We added pumpkin puree. Besides infusing the cookies with seasonal flavor, it also results in a moist, cakey center. Rolling the dough in spiced sanding sugar lends sparkle and shine.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h5m

Yield Makes about 2 1/2 dozen

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon coarse salt
Pinch of freshly grated nutmeg
1 stick unsalted butter, melted and allowed to cool
1 cup granulated sugar
1/2 cup canned pumpkin puree (not pie filling)
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/3 cup fine sanding sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg.
  • In a large bowl, whisk together butter, granulated sugar, and pumpkin until smooth. Add egg and vanilla and whisk to combine. Add flour mixture and stir to combine, about 2 minutes.
  • In a small bowl, whisk together sanding sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2-inch balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick. Sprinkle with more sugar mixture.
  • Bake, rotating sheets halfway through, until light golden and firm to touch, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days.

PUMPKIN DOODLE DOO / PUMPKIN SNICKERDOODLES



Pumpkin Doodle Doo / Pumpkin Snickerdoodles image

Don't let the name scare you off! These are delicious cookies, prepared much like snickerdoodles but with pumpkin. SO GOOD! Recipe from Midwestliving.com

Provided by Mmmama

Categories     Dessert

Time 24m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 11

1 cup butter
1 1/2 cups sugar
1/2 cup canned pumpkin
2 teaspoons vanilla
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 2/3 cups all-purpose flour
1/2 cup sugar
1 tablespoon ground cinnamon

Steps:

  • In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.
  • Beat in vanilla, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour.
  • In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.
  • Bake in a 350 degree F oven about 10 minutes or until edges are golden. Remove and cool on wire racks.

Nutrition Facts : Calories 94.9, Fat 4, SaturatedFat 2.5, Cholesterol 14.6, Sodium 72.4, Carbohydrate 14, Fiber 0.3, Sugar 8.5, Protein 0.9

PUMPKIN SPICE SNICKERDOODLES



Pumpkin Spice Snickerdoodles image

Light, airy, and sweet spice cookies. I developed this recipe as a way to enjoy the rest of the can of pumpkin. Store in an airtight container.

Provided by sueb

Categories     Fruits and Vegetables     Vegetables     Squash

Time 48m

Yield 60

Number Of Ingredients 14

1 ½ cups white sugar
1 cup shortening
½ cup pumpkin puree
2 eggs
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 tablespoon cream of tartar
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ cup white sugar, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  • Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
  • Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
  • Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
  • Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.

Nutrition Facts : Calories 78 calories, Carbohydrate 10.7 g, Cholesterol 6.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 39 mg, Sugar 5.9 g

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