Wednesday, September 25, 2013

Pumpkin Chipperdoodles

Hi there :) I hope everyone is having a good week so far! So not that I needed an excuse, but since Sunday was officially the first day of Fall (woohoo!) I just HAD to make another pumpkin treat. I don't think I will be sick of pumpkin until after the first of the year NEVER, ha! These cookies are such a treat. I absolutely love the little crunch from the sugar on the outside like normal snickerdoodles have. These are amped up with the addition of pumpkin, pumpkin pie spice AND mini chocolate chips - love it! Go ahead, add this one to your long list of pumpkin recipes to try! 

1 Stick Salted Butter, softened
1 1/2 Cups All-Purpose Flour
1/2 Cup Granulated Sugar
1/3 Cup Brown Sugar
1 Egg
1/2 Cup Canned Pumpkin Puree (NOT pumpkin pie mix)
1 Cup Mini Semi-Sweet Chocolate Chips
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/4 Teaspoon Cream of Tartar
1/4 Teaspoon Pumpkin Pie Spice
1/2 Teaspoon Ground Cinnamon

1/4 Cup Granulated Sugar
1 1/2 Teaspoons Ground Cinnamon
1/2 Teaspoon Pumpkin Pie Spice

In a small bowl, evenly mix together the topping for the cookies; set aside.

In the bowl of an electric mixer fitted with the paddle attachment (or regular mixing bowl and spoon) cream the butter with the granulated and brown sugars until light and fluffy.

Add your egg, vanilla and pumpkin and beat until smooth and creamy. (It may look like its "broken" but it will come together when you add the flour, don't worry!)

In a small bowl, combine the flour, salt, baking soda and cream of tartar, cinnamon and pumpkin pie spice.

Add the flour mixture to the butter mixture and mix until just combined.

Fold in your chocolate chips with a spatula.

Wrap dough in wax paper or plastic wrap and chill in the fridge for at least 1 hour. (The more time the better.)

Pre-heat oven to 300 degrees.

Using your hands or a cookie scoop, gather about 2 1/2 tablespoons of dough and roll it into a ball using the palms of your hands, and then roll it in the topping mixture. Place on cookie sheet and flatten slightly with the bottom of a glass or gently with your hand. Repeat until cookie sheet is full. *

Bake 14 minutes or until barely golden around the edges. Remove cookies to a cooling rack.

Makes about 15 cookies.

*Notes: This dough can be sticky, so the longer you chill it in the fridge, the easier it will be to work with. A good tip is once you've filled your cookie sheet, put the remaining dough back into the fridge while your cookies bake. 

Another tip, once you've flattened your first cookie with the bottom of a glass, the glass may have some cookie dough that stuck to it, so from that point forward, before you flatten the rest of the cookies, dip the bottom of the glass into the sugar mixture, it will help prevent it from sticking to any more cookies.

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