i am new to the baking club. When I was little, I always helped my Mom in the kitchen, but now as an adult I usually stick to the boxed stuff. yikes! Since I started experimenting in the kitchen several years ago, I stopped following recipes and started throwing recipes together. While this is great for cooking dinner, it is a disaster in the baking department. After all, baking is a bit more of a science.
Since starting this blog I've decided I need to stop being so scared of measurements. There are so many recipes out there that I want to make, and many of them simply require precise measuring. So, I decided to start with something easy to get me back on my feet- pumpkin snickerdoodle cookies (which also happen to be one of my favorites).
You guys, these cookies are amazing. No, better than amazing. Dessert time with these beauties are the best part of my day. Plus, it gave me a little confidence boost in the baking department which makes me very very happy.
Makes about 2 dozen large cookies
1 cup butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs plus one yolk
2 teaspoons vanilla extract
4 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
3 cups flour
1/4 cup light brown sugar (granulated sugar would also work)
1 teaspoon pumpkin pie spice
- Preheat oven to 375 degrees
- In bowl of stand mixer cream butter and both sugars together for 2 minutes until light and fluffy.
- Add in both of the eggs and additional yolk into butter/sugar mixture along with vanilla. Beat until smooth, scraping the sides as necessary.
- Mix in pumpkin pie spice, baking powder and salt until combined.
- Reduce speed on mixer to low and mix in flour until dough comes together (the dough will be thick).
- Chill dough for at least an hour (I chilled mine overnight).
- When ready to bake, line baking sheet with parchment paper.
- Mix coating ingredients (light brown sugar and pumpkin pie spice) together in a bowl, set aside.
- Roll dough into large balls, about 1 1/2 inches in diameter and then roll into the sugar/pumpkin pie spice mixture, coating completely.
- note: after coating with the sugar mixture, I flattened the balls of dough between the palms of my hands just slightly. This made my cookies slightly flatter than if I had left them in a ball to bake (not necessary, but a personal preference).
- Bake for 7-8 minutes until cookies are lightly browned on the bottom. Remove from oven and transfer to wire rack to cool. Keep in mind cooking times may vary.