Post by Chuckie on Feb 22, 2015 13:17:13 GMT -5
After reading chipperhiker's pumpkin tales, I got hungry for these, and went to look in the recipes for them, to no avail--guess I never POSTED it out here! We have frozen pumpkin left from LAST year--or was it the year B4?!!
Anyhow, here it is, and these are VERY good, if I say so meself!! Do not recall now WHERE I got the recipe--either KC Star Weekend edition, or there is a pumpkin patch in Platte County that oft has free recipes there...
CHEERS!
Chuckie
Pumpkin Doodles
(stuff in blue italics I added)
8 oz softened butter
1.5 cups granulated sugar (I used ¾, Monkey used 1 cup)
1/2 heaping cup pumpkin
2 tsp cream of tartar
1/2 tsp salt
1 teaspoon baking soda
2 tsps vanilla extract
1 large egg
3 cups + 2 TBS flour
COATING:
1/3 cup granulated sugar
1 tsp pumpkin pie spice
1 tsp cinnamon
Beat 8 ounces softened, unsalted butter on medium speed. Add 1.5 cups (or less--see above) granulated sugar and ½ heaping cup cooked fresh (or canned) pumpkin. Beat until fluffy. Add 2 teaspoons cream of tartar, 1/2 teaspoon salt and 1 teaspoon baking soda. Mix well. Add 2 teaspoons vanilla extract and 1 large egg. Beat until well mixed. Add 3 cups and 2 tablespoons all-purpose flour in two increments, beating until just incorporated. Cover dough with plastic wrap and chill for 1 hour. Preheat oven to 350 degrees.
Mix 1/3 cup granulated sugar, 1 teaspoon pumpkin pie spice and 1 teaspoon cinnamon to create coating. Remove half of dough from refrigerator and roll into 1 1/2 -inch balls. Roll balls in coating, covering all sides (this makes WAY MORE coating then you need). Place on cookie sheet 2 inches apart. Bake 12-14 minutes. Allow cookies to cool 5 minutes, then transfer to cooling rack. Repeat process with other half of mixture. (This can make up to FOUR dozen cookies—depending on size you make them. We have made 1 doz then left the dough in the icebox 2+ weeks & made them as needed, & dough was still good).
Anyhow, here it is, and these are VERY good, if I say so meself!! Do not recall now WHERE I got the recipe--either KC Star Weekend edition, or there is a pumpkin patch in Platte County that oft has free recipes there...
CHEERS!
Chuckie
Pumpkin Doodles
(stuff in blue italics I added)
8 oz softened butter
1.5 cups granulated sugar (I used ¾, Monkey used 1 cup)
1/2 heaping cup pumpkin
2 tsp cream of tartar
1/2 tsp salt
1 teaspoon baking soda
2 tsps vanilla extract
1 large egg
3 cups + 2 TBS flour
COATING:
1/3 cup granulated sugar
1 tsp pumpkin pie spice
1 tsp cinnamon
Beat 8 ounces softened, unsalted butter on medium speed. Add 1.5 cups (or less--see above) granulated sugar and ½ heaping cup cooked fresh (or canned) pumpkin. Beat until fluffy. Add 2 teaspoons cream of tartar, 1/2 teaspoon salt and 1 teaspoon baking soda. Mix well. Add 2 teaspoons vanilla extract and 1 large egg. Beat until well mixed. Add 3 cups and 2 tablespoons all-purpose flour in two increments, beating until just incorporated. Cover dough with plastic wrap and chill for 1 hour. Preheat oven to 350 degrees.
Mix 1/3 cup granulated sugar, 1 teaspoon pumpkin pie spice and 1 teaspoon cinnamon to create coating. Remove half of dough from refrigerator and roll into 1 1/2 -inch balls. Roll balls in coating, covering all sides (this makes WAY MORE coating then you need). Place on cookie sheet 2 inches apart. Bake 12-14 minutes. Allow cookies to cool 5 minutes, then transfer to cooling rack. Repeat process with other half of mixture. (This can make up to FOUR dozen cookies—depending on size you make them. We have made 1 doz then left the dough in the icebox 2+ weeks & made them as needed, & dough was still good).