Pumpkin Snickerdoodles
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. In a large bowl, whisk the flours, baking powder and soda, and salt together. Pop the cold butter in the bowl (whether you’ve cubed or grated it).Use your hands, a pastry cutter, or two forks to cut the butter into the flour. You’re looking for pea sized bits of butter throughout the flour mix. Add the milk and honey and use a fork to mix them together with the flour-butter mixture. You should have a shaggy dough with some dry bits left. I like to knead the dough a few times in the bowl before tipping it out onto a floured surface. Pat the dough out into a rectangle and cut into three smaller rectangles. Stack them on top of one another and repeat the process once more. This gives you lots of flaky layers after baking! Press the dough out once more until it’s about 1/2 inch thick. You can either use a biscuit cutter or just use a knife to cut rectangles. Put the cut biscuits on the baking sheet and bake for about 15 minutes until golden brown. You can rub a bit of melted butter over top after baking for extra yumminess. Enjoy!
Ingredients:
1/2 cup butter, melted and cooled a bit
1/4 cup brown sugar
1/2 cup cane sugar
1 teaspoon vanilla
1/4 cup pumpkin puree
1 egg
1 1/2 cups flour (I use all purpose einkorn flour)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin spice blend (If you don’t have this add 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon clove or whatever combination you have on hand!)
for topping:
1/2 cup sugar (turbinado or cane sugar)
1 teaspoon cinnamon
Directions:
This is a cookie dough that does well with a bit of a rest in the fridge before baking. Try and mix the dough in the morning to bake it up for an afternoon treat. It needs at least a 30 minute chill, but can sit in the fridge up to 2 days. Mix the melted butter and sugars in a large bowl with a whisk until it’s well incorporated. Add the vanilla, egg, and pumpkin and whisk well again. In another bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and other spices. Add this dry mixture to the wet mixture and use a wooden spoon or spatula to gently mix together. Cover the bowl and pop it in the fridge. When you’re ready to bake, preheat the oven to 350 degrees F. While the oven is preheating, take the dough out of the fridge. Get a plate and mix the 1/2 cup sugar and teaspoon of cinnamon together. Take about a tablespoon of dough and roll it into a golf ball shape. Place the balls in the cinnamon sugar mixture and roll it to coat. Place them on a parchment lined baking sheet. You’ll want to give about 3 inches between cookies since they’ll spread as they bake. Pop them in the oven for about 12-15 minutes. The edges should be golden. Remove and immediately press the bottom of a cup in the center of the cookie and let cool before moving them off the baking sheet.
