PUMPKIN SNICKERDOODLES

Pumpkin and I became close friends long before pumpkin spicing-ing everything became a “thing.” It was 10 years ago when I first fell had my taste of pumpkin. And I’ve been in love ever since.

It was the fall of my freshman year in college and I was training to be a barista at Starbucks, ironically enough. Pumpkin was in full-swing, but it was still a new-ish thing (pumpkin spice lattes were introduced about 3 years earlier) so only Starbucks was serving pumpkin beverages and, from what I can remember, they were the only place serving pumpkin drinks and desserts (aside from your traditional pumpkin pie).

As a barista, I not only had to know how to make this drink, but I had to try it so I could explain the drink to curious customers. It was then that I tried my first pumpkin anything: pumpkin spice frappuccino. And it was glorious! Spicy and warming (yes, even in frozen form!) and full of coffee-flavored goodness. I loved it! Who knew this Hispanic girl from Florida would like this stuff?! It was completely new to me but somehow felt familiar. I can thank the cinnamon for that.

And so, a whole new world of foods was unveiled to me. I tried the pumpkin lattes, the scones, the loaf, the muffin, everything! And then, a couple years later (and of legal age) I would try pumpkin beer and I’d fall in love with craft beer. So, if you think about it, pumpkin spice has opened my eyes to some many possibilities. Deep.

Jump forward five years and my taste for pumpkin would lead me to a new recipe: pumpkin snickerdoodles cookies. I saw these on a fellow blogger’s site and needed to have them! I didn’t even know what a snickerdoodle was but I’d been seduced by the word “pumpkin” that I didn’t even care.

INGREDIENTS
For dough:

• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2  teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 1/2 cups sugar
• 2 sticks butter unsalted, softened
• 1 large egg
• 3/4 cups pumpkin puree

For coating the cookies:

• 1/4 cup sugar
• 1-2 tablespoons ground cinnamon

INSTRUCTIONS

1. Making the dough
2. In a medium bowl, mix flour, cream of tartar, baking soda, salt, and spices until combined. Set aside.
3. In the bowl of stand mixer, fitted with a paddle attachment, cream the sugar and eggs until light a fluffy, about 2 minutes
4. .....................................

for full instruction please see : www.certifiedpastryaficionado.com

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