It's that time of year folks.
The end of a college semester where the work load starts crushing my soul and I wonder if come Christmas I'll still be the same human being, just hoping and praying I'll make it through.
Normally my semesters are pretty low key and this last minute surge of stuff to do only hits me at the very end, but unfortunately for me this barrage of crazy amounts of work... well it started in the middle of October this time around.
I feel as though I'm coming to the end of a marathon (and I'm so looking forward to it) but also that I'm not going to know what in the world to do with my newfound free time when it arrives.
Granted I'll still have my two part-time jobs and this blog to keep up with, but to not have to work myself into the ground studying projectile motion and thermodynamics will be such a welcome welcome change.
Therefore you can expect lots and lots of Christmas and holiday goodies from me come this time next week (next Friday to be exact - when I'm officially done my semester), but for now I thought I'd treat you to some goodies from my pumpkin baking explosion a few weeks back.
These cookies are absolutely out of this world. They're everything I love about classic snickerdoodles, but amped up with pumpkin to give them some charm for these long winter months we have coming ahead.
To put it simply, my mom who is a self-proclaimed un-pumpkin person declared these to be her favorite cookies ever...... EVER.
They stay fresh out of the oven soft for an extremely long time in cookie life (4-5 days at room temperature) but I doubt they will last that long in your kitchen, I know they didn't in mine.
My tiny family devoured 3 dozen of these in an embarrassingly short amount of time. It got to the point that I brought a big bag to school with me and just started giving them away to keep myself from eating each and every last one.
So to keep it short and sweet, if you're a fan of pumpkin, or if you're a fan of awesome cookies, make these...
... and if you're not a fan of awesome cookies, to be quite honest I think you may be in the wrong place.
Savor them, share them, or hoard them for yourself. Whatever floats your boat. Just get into the kitchen and make them today. You won't be dissapointed.
Servings: Approx 3 dozen cookies
- 3 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 1/2 cup (firmly packed) light brown sugar
- 3/4 cup pure pumpkin puree (not pumpkin pie filling)
- 1 egg
- 2 tsp pure vanilla extract
- 1/2 cup sugar
- 1 tsp ground cinnamon
(start cookies at least 1 hr before you want to bake)
In a medium bowl sift together flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend lightly. With an electric mixer beat butter and sugars together in a bowl until smooth light and fluffy (3-4 min). Scrape down the sides of the bowl if necessary. Blend in pumpkin puree and beat until smooth. Beat in egg and vanilla until combined. With the mixer on low add in dry ingredients and mix just until equally distributed and combined. Cover bowl with plastic wrap and refrigerate at least 1 hr. (I did mine overnight and they worked perfectly.)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper of silicon mats. Combine sugar and cinnamon for topping in a small bowl and toss to blend. Scoop approx 2 Tbsp of dough (slightly larger than a ping-pong ball) and roll into a ball. Roll each ball in cinnamon-sugar mixture and place balls on baking sheet at least 2 inches apart. Slightly flatten balls with the bottom of a glass. Bake cookies for 10-12 min (rotating pans halfway through) or until cookies appear lightly golden and puffy all over. Let cool on baking sheet for approx 5-6 min and then let cool completely on wire racks. Keep in an airtight container at room temperature if possible for best results or just covered at room temperature. Enjoy!
Recipe adapted from: Annie's Eats