Thanksgiving/Fall

Pumpkin Snickerdoodles

~ lindy

We really like snickerdoodles at our house so we wanted to try these pumpkin snickerdoodles.  We hope you will enjoy them too!

Pumpkin Snickerdoodles

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Cream together wet ingredients:

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*1 cup Granulated Sugar

*3/4 Brown Sugar, packed

*1 cup Salted Butter, room temperature

*1 Egg Yolk

*3/4 cup Pure pumpkin, canned (This much pumpkin makes a soft cookie next time I might try 1/2 cup for a bit more crunchy cookie.)

*2 teaspoons Vanilla Extract

Dry Ingredients:

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Sift together in a flour sifter into a bowl the following:

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*3 1/4 cups plus 2 tablespoons All-purpose Flour

*1 teaspoon Cornstarch

*1 teaspoons Cream of Tarter

*1 teaspoon Baking Soda

*1/2 teaspoon Baking Powder

*1/2 teaspoon Salt

*1 teaspoon Cinnamon

*1/2 teaspoon Ginger

*1/8 teaspoon Nutmeg

*1/4 teaspoon Allspice

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Sugar Cinnamon for rolling:

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*1/4 cup Granulated Sugar

*1 1/2 teaspoons Cinnamon

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Combine the wet and dry ingredients in a bowl and hand mix together just until incorporated.
When cookie dough is combined, using a tablespoon cookie scoop, scoop cookies. Place the scooped cookie dough into your hand and roll into a ball and place in the cinnamon sugar mixture and roll until covered with mixture.

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Then place sugar cinnamon coated ball onto a Silpat covered 1/2 baking sheet, repeat. Bake the cookies at 350*F. for 10-12 minutes (12 cookies per sheet).

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Makes about 5 dozen cookies.

Recipe adapted from Cooking Classy



  
  
  

Also see caramel snickerdoodles.

Enjoy!
Lindy

Sweet Potato Casserole

~ lindy

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Sweet Potato Casserole

Sweet Potatoes:

*6 medium Sweet potatoes, wash, cooked and mashed
*1/2 cup Sugar
*1/2 teaspoon Vanilla
*3 tablespoons Buttermilk
*1/4 cup Salted Butter, melted, if sweet potatoes aren’t warm

Pre-heat oven to 350*F.

Bring a stock pot of water to boil on medium heat, add washed sweet potatoes and cook until tender when poked with a fork or cook in oven or microwave as desired. Drain off hot water, cool slightly and peel off skins.

Place cooked, peeled sweet potatoes into electric stand mixer using the paddle attachment on low-medium speed and mix until smooth and add the remaining ingredients.

Place sweet potato mixture in a casserole dish sprayed with cooking spray, add the sweet potato mixture and bake for about 25 minutes. (You can make these the night before, cover and refrigerate and bake the next day adding the toppings after baking.)

Pre-heat the oven at 375*F. oven.

Topping:

*4 tablespoons Flour
*1/2 cup Pecans
*1/4 cup Butter, softened
*1/2 cup Brown Sugar

Mix with a fork to a crumbly consistency and sprinkle onto top of the prepared sweet potatoes. Add topping after baking sweet potatoes and bake for an additional 10-15 minutes or until top is slightly brown and crunchy.

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Enjoy!

Lindy