Pumpkin Snickerdoodles


Another Christmas cookie recipe for you, and the last recipe of the year! These pumpkin snickerdoodles were really, really good, and I highly recommend you make them.  Even if you think pumpkin season is over and you're sick of the stuff.


These cookies were so soft and crinkly, and perfectly spiced.  I love a good snickerdoodle... they're definitely in my top five favorite cookies.  This recipe is your typical snickerdoodle recipe, except made with pumpkin puree and more spices.  I hope you like them!

Thanks for stopping by and reading through all the years.  Happy holidays to everyone!


Pumpkin Snickerdoodles

1 3/4 cups all purpose flour
1 3/4 teaspoons cornstarch
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened
1 large egg yolk
1/3 cup canned pumpkin puree
1 teaspoon vanilla extract
Cinnamon sugar

In a medium mixing bowl, sift together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice.  In a large mixing bowl, using a mixer on medium speed, beat together granulated sugar, brown sugar and butter until soft and creamy.  Beat in egg yolk, pumpkin and vanilla until well combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Chill dough in refrigerator 1 hour.

Heat oven to 350 degrees F.

Roll heaping tablespoons of dough into balls, roll in cinnamon sugar, and place on cookie sheets, spacing about 1 inch apart.  Bake 12 minutes or until firm and set.  Cool 2 minutes before transferring to wire racks.

Makes about a dozen

Milk Chocolate Chip Toasted Almond Cookies


These beauties came from my kitchen a few weeks ago. I've been meaning to post the recipe but have been pretty busy lately. I've baked several batches of different cookies plus made some Christmas candy, but it's all been pretty standard and not blog-worthy.


These Milk Chocolate Chip Toasted Almond Cookies are definitely blog-worthy, though!  They're made with browned butter, toasted almonds, and Ghiradelli milk chocolate chips.  Mmm!  They're so good.  Perfect for a last minute Christmas cookie!


Milk Chocolate Chip Toasted Almond Cookies

1/2 cup sliced almonds
1/2 cup unsalted butter, softened
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups brown sugar
1 teaspoon vanilla extract
1 large egg
2 tablespoons milk
1 1/2 cups milk chocolate chips

Heat oven to 350 degrees.  Place almonds on a cookie sheet and bake 8-10 minutes or until light golden brown and fragrant.

Melt half of the butter in a small saucepan over medium heat; cook and whisk until butter foams and starts to turn golden brown.  Remove pan from heat and pour butter in a large mixing bowl and allow to cool 10 minutes.

In a medium bowl, sift together flour, baking powder, baking soda and salt.  Add softened butter, brown sugar and vanilla to bowl with browned butter.  Mix together until creamy and well combined.  Mix in egg until well incorporated.  Stir in flour mixture and milk until just combined.  Stir in toasted almonds and chocolate chips just combined.  Chill dough in refrigerator for 1 hour or until cold.

Scoop out heaping tablespoons full of dough, roll into balls, and place on cookie sheet.  Bake cookies 10-12 minutes or until light golden brown.  Cool 2 minutes before transferring to wire racks.

Makes about 1 1/2 dozen cookies

Double Chocolate Peanut Butter Chip Cookies


I know it's not Thanksgiving yet... but I'm already baking Christmas cookies and giving them away to friends.  My house may or may not be already fully decorated, too.  My first batch of cookies were these Double Chocolate Peanut Butter Chip Cookies.  I know the pictures aren't great; I'm working on that.  You have to believe me how good they are!  They're very fudgy, rich, and soft.


The cookies are loaded with lots of cocoa powder, butter, brown sugar, chocolate chips and peanut butter chips.  I used a different technique with these babies - instead of creaming the butter with the sugar, I used cold cubed butter instead.  It created a really interesting scone-like texture.  I'm definitely going to try this again.

Oh another thing, I found the peanut butter chips at Aldi!  I've never seen them in there before.  Go get em while you can.  Any cookie requests for the holidays?  Happy Thanksgiving, everyone!


Double Chocolate Peanut Butter Chip Cookies

1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cold unsalted butter, cut into cubes
1 cup packed brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
3/4 cup peanut butter chips
3/4 cup dark chocolate chips

In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.  In a large mixing bowl, using a mixer on medium speed, mash together the butter and brown sugar until it forms a ball.  Beat in eggs and vanilla until just combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Stir in peanut butter chips and chocolate chips until combined.  Dough will not be smooth!  Don't you worry.

Scoop cookie dough out into heaping tablespoons full of dough and roll into balls.  Place on plates and refrigerate/freeze until cold - about 1 hour.

Heat oven to 350 degrees F.  Place dough balls on cookie sheets, spacing about 1 inch apart.  Bake 12 minutes or until set.  Cool 2 minutes before transferring to wire racks to cool.