Tuesday, October 6, 2015

Pumpkin Snickerdoodles~Semi-Homemade...

A taste of Heaven...Semi-Homemade Pumpkin Snickerdoodles
A taste of Heaven, Pumpkin Snickerdoodles, Semi-Homemade from PineCreekStyle
Pumpkin Snickerdoodles
 Author: The CattleQueen Cooks @ PineCreekStyle

  • 1 box of Snickerdoodle Cookie Mix
  • 1 cube of butter, softened
  • 1 egg
  • 1 tablespoon of powdered vanilla
  • 1/2 teaspoon of pumpkin spice
  • 1/4 cup brown sugar, packed
  • 3/4 cup of canned pumpkin puree
  • 1 Cinnamon packet from the cookie mix, set aside
  • 1/4 cup of  white sugar to blend with the cinnamon packet for sugar dusting the cookies, set aside
  1. Cream together, the egg, softened butter, powdered vanilla, pumpkin puree, and pumpkin spice
  2. Blend in the dry cookie mix and blend well
  3. Batter will be soft, chill in the freezer for a half hour or so
  4. Set oven at 375 degrees
  5. Prepare the Cinnamon packet & white sugar, blending together in a small bowl for sugar dusting
  6. Scoop tablespoon size cookie batter and drop into the Cinnamon Sugar mixture and cover roll completely with sugar
  7. Place cookie ball onto a parchment lined or prepared cookie sheet, 9-12 per sheet
  8. Bake for 10-12 minutes, let cool for 1-2 minutes and remove to a cooling rack
This recipe doubles well. The Cookies are light, easy and tastes heavenly!
Cooking Tip: Freeze any left over pumpkin puree into ice cube or larger trays, when frozen pop out of the tray and place in small marked & dated freezer bags. You can use these cubes for other baking, sauces, etc. My frozen cubes, measure 7 tablespoons per cube. Simply fill one cube with water & measure (as a guide) before freezing the pumpkin puree cube for later use.

The kitchen smells heavenly when you bake this Semi-Homeade Pumpkin Snickerdoodle from PineCreekStyle

Wow, I'm in Heaven! Incrediable Taste from this Semi-Homade Cookie!
The kitchen smelled like heaven for hours...absolutely perfect for a beautiful fall day!
 photo photo-12_zpsb1f5b574.jpgXO

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