Sunday Quote sends early Thanksgiving wishes to Canadian friends
Read More“I know I was writing stories when I was five. I don’t remember what I did before that. Just loafed, I suppose.”
~ P.G. Wodehouse
Bready or Not: Pumpkin Snickerdoodles
It’s pumpkin time! That’s right, the annual traditional continues. Through November 1st, each Wednesday will feature a new pumpkin recipe! This week: Pumpkin Snickerdoodles.
Not all of these recipes will be totally new, though. I revisited several of my old favorite pumpkin recipes that I first shared on Live Journal.
I had to start out with Pumpkin Snickerdoodles because, well, SNICKERDOODLES. Snickerdoodles are a year-round theme on here!
These cookies are snickerdoodles foremost, too. The pumpkin flavor is pretty mild, but its presence is undeniable, as these cookies are vivid orange.
Pumpkin goes so perfectly well with cinnamon and sugar. Quite simply, these cookies embody autumn in appearance, flavor, and smell.
Be sure to return next week when I share one of my personal favorite seasonal breakfast recipes: Pumpkin Pucks! They are gluten-free, sugar-free, and amazing.
Bready or Not: Pumpkin Snickerdoodles
Ingredients
Dough
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 cups white sugar
- 1 cup unsalted butter 2 sticks, softened
- 1 large egg room temperature
- 3/4 cup pumpkin puree
Topping
- 1/4 cup white sugar
- 2 Tablespoons ground cinnamon
Instructions
- Preheat oven to 375-degrees. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice; set aside.
- In a large bowl, cream the butter and the 1 1/2 cups white sugar until light and fluffy. Add the egg, then the pumpkin puree. Add the dry ingredients last, scraping down the bowl as needed.
- Combine the two topping ingredients in a small bowl. Using a tablespoon, form dough into a ball and roll in the sugar and cinnamon. Space out the dough balls on the cookie sheet so that they have room to spread.
- Bake for 8 to 10 minutes, until edges are set; since the cookies are tinted orange, it will be harder to judge doneness, but Snickerdoodles always finish cooking outside of the oven. Cool the cookies on baking sheet about 10 to 15 minutes before moving to rack.
- OM NOM NOM!
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DEEP ROOTS Clockwork Dagger collection 99-cent sale
This was a nice surprise to stumble upon! The ebook of my Clockwork Dagger collection Deep Roots is on sale for the very 1st time. For 99 cents, you can get my Nebula-nominated novella “Wings of Sorrow and Bone” along with short stories “Deepest Poison” and “Final Flight.”
I have no idea how long this will last, so buy while the price is low!
For my information on each work, check out my Clockwork Dagger Stories page.
#SFWAPro
Read MoreSunday Quote says it’s pumpkin month on Bready or Not
Read More“Writing cannot only be disciplined, it can be tied up, beaten, tortured, and forced to confess where the plans to the Death Star are. It just takes commitment…”
~ David Gerrold
