So, November just started, and in my mind that means that winter has officially begun.
It's getting colder, we start breaking out jackets instead of just sweatshirts, we start holding onto our coffee in the morning just to keep our hands warm, and Thanksgiving is almost here!
{I love Thanksgiving.}
I carved my pumpkin three days before Halloween, and roasted the seeds. They are delicious.
[Also, how cute is that candy corn dish?]
I also made some delicious pumpkin snickerdoodle cookies, which taste very similar to my Golden Gingerbread.
If you liked that, give these a try!
(Recipe at the bottom)
On a more serious note, I am so sick of the election coverage.
I'm not eligible to vote, but I sure wish I was.
There are so many social issues that have been addressed in both campaigns, and the more I think about the election, I start thinking about "what if's". I wish I could vote, just to give myself some peace of mind.
Basically me.
Pumpkin Snickerdoodles
Slightly adapted from here
For the cookies:
-1 cup unsalted butter, at room temperature
-1 cup granulated sugar
-1/2 cup light brown sugar
-3/4 cup pumkin puree
-1 large egg
-2 tsp vanilla extract
-3 3/4 cups flour
-1 1/2 tsp baking powder
-1/2 tsp salt
-1/2 tsp ground cinnamon
-1/4 tsp ground nutmeg
-(I also added 1/4 tsp allspice)
For the coating:
-1/2 cup granulated sugar
-1 tsp ground cinnamon
-1/2 tsp ground ginger
-dash of allspice
In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
In a separate medium bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg (and maybe allspice). With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.
Preheat the oven to 350 degreed. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll in sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls.
Bake for 12-14 minutes, or until baked through. Let cool for about 5 minutes.
