So yesterday I baked things for like three hours. All by myself!! Considering the only items I should be allowed to touch in a kitchen are the milk & cereal box, its a huge deal. But yes, I made two different types of cookies-- pumpkin snickerdoodles and the classic chocolate chip. Although the chocolate chip cookies were delicious, the pumpkin snickerdoodles were out of this world. They were easy and fun to make, yummy for this season, and just basically the bomb.
For the cookies:
+1 cup of unsalted butter at room temperature
+1 cup of granulated sugar
+1/2 cup of light brown sugar
+3/4 cup of pumpkin puree
+1 large egg
+2 teaspoons of vanilla extract
+3 3/4 cups of flour
+1 1/2 teaspoons of baking powder
+1/2 teaspoon of salt
+1/2 teaspoon of ground cinnamon
+1/4 teaspoon of ground nutmeg
For the topping:
+1/2 cup of granulated sugar
+1 teaspoon of ground cinnamon
+1/2 teaspoon of ground ginger
+Dash of allspice
With an electric mixer, beat butter and sugars together until light and fluffy- about 2-3 minutes. Add in the pumpkin puree, egg and vanilla. In a separate bowl, mix flour, baking powder, salt, cinnamon and nutmeg. Gradually add the dry ingredients to the wet ingredients. Once thoroughly mixed, cover and chill dough for 1 hour.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone liner. I didn't have these so I used regular cooking spray and it was fine! Mix topping ingredients into a small bowl. Scoop equal sized dough balls, roll in sugar mixture, and place them on the cookie sheets about two inches apart. I would advise spraying hands with cooking spray as well.. it gets messy!
Bake cookies for 12-14 minutes, or until baked through. Let cool for about five minutes. Enjoy!