Let’s Bake! (Pumpkin White Chocolate Snickerdoodles Edition)

What a mouthful of a title. Anyway, this is a variation of one of my favourite types of cookies, the snickerdoodle! I got the recipe from Sally’s Baking Addiction, which I found through Tialla’s latest What’s Up Wednesday post. The cookies sounded amazing, so I knew I had to give the recipe a go.

Here’s what you’ll need:

For the cookies:

  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (100g) white sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86g) pumpkin puree
  • 1 and 1/2 cups (190g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 and 1/2 teaspoon ground cinnamon
  • 1 and 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice (or you can use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon allspice)
  • 1/2 cup (90g) white chocolate chips or chunks

For the topping:

  • 1/2 cup (100g) white sugar
  • 1/2 tsp cinnamon

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It’s a lot of stuff, so I made a list before grocery shopping to make sure I would have everything. The only thing we didn’t have is pumpkin puree. I think it comes in cans over in the US, but we couldn’t find it anywhere here. So instead we bought a pumpkin that was already chopped and just pureed it ourselves. Then we ate the rest of it cause pumpkin is yummy.

Let’s get into it!

Whisk the melted butter, brown sugar and white sugar together.  Then whisk in the vanilla and pumpkin and set aside.

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In another bowl mix together the dry ingredients (flour, baking powder, baking soda, cinnamon and the spices).

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Mix the wet ingredients into the dry ingredients.

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Fold through the white chocolate chips.

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After this, the original recipe really recommends chilling it for at least 30 minutes! Once that’s done, take it out, prepare the baking trays and preheat the oven to 175C.

Mix your sugar and cinnamon topping together in a bowl.

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Roll your dough into little circles and dip them generously in the mixture.

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You can flatten them a little here, you should come up with around 18 cookies. The recipe suggests baking them for 8-10 minutes. They should be really soft, but for me they were too soft. So I would bake them a little longer next time. Just a personal preference.

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That being said, the cookies came out really nice! You can definitely taste the pumpkin which gives it a nice spin on the original snickerdoodles I know! They look really cute too which is always a bonus.

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Have you guys ever made snickerdoodles before? What variations have you tried?

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Angela.

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Let’s Bake! (Snickerdoodles Edition)

Let’s Bake! (Snickerdoodles Edition)

Welcome to my first ever baking post! This was originally posted in the beginning of April, but I made them again recently, and the recipe holds up!

The recipe I used was an old trusted one that I found years ago. The cookies come out soft which I prefer, I don’t like crunchy cookies. I normally half the recipe though, as it’s just me and Rory at home and it would take a while to get through all those cookies. You can find the recipe here. It makes 12 cookies

I took pictures while I baked, and I’m very happy with how the cookies turned out! They’re all gone now, but Rory and I really enjoyed them. I forgot how fun baking is, and how rewarding it is to eat something that you’ve made 😛

Ingredients

  • 1/2 cup butter (115 grams)
  • 3/4 cup white sugar
  • 1 egg
  • 1 3/8 cup of flour (1 cup, 1/4 cup and 2 tbsp)
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1 tbsp sugar
  • 1 tsp cinnamon

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Butter, sugar and eggs get mixed together in a bowl.

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Then combine flour, cream of tartar, baking soda and salt in another bowl, before throwing them in with the butter mixture and mixing it up.

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Then, while you cool that mixture in the fridge for a bit for some reason, mix together cinnamon and sugar in a little bowl. You’ll need it to dust the cookies in.

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Snickerdoodles ready to be baked

Then you scoop out your mixture into balls and sprinkle some of the cinnamon/sugar mixture onto it. You could also roll them in it, but I like sprinkling. I didn’t roll them very nicely either, but I just want to eat them so I’m not fussy.

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I baked them for around 15 minutes cause I forgot to preheat the oven. They came out smelling good, so I was hopeful. The toothpick came out clean as well, so I figured they were done. I also forget how much they expand during this part. Now, I let them cool.

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Snickerdoodles!!

There you have it, a quick little baking post. This was fun to do, I probably could’ve explained the recipe or process more.

Also, like I said at the beginning, I made some more recently.

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I had fun filming myself baking. So for those who read to the end, if you have time, you can watch a video of me baking if that’s at all interesting to you. I leave the choice to you 😛

Angela.

Let’s Bake! (Snickerdoodles Edition)

Let’s Bake! (Snickerdoodles Edition)

So if you follow me on Instagram, you may see that some time last week I uploaded a photo of some snickerdoodles I made! It was the first time I had baked in ages. The last thing I baked was a small carrot cake for Rory’s birthday back in October. But last week, I was craving something sweet and I didn’t feel like going to the store. Luckily, we had all the ingredients needed to make cookies!

The recipe I used was an old trusted one that I found years ago. The cookies come out soft which I prefer, I don’t like crunchy cookies. I normally half the recipe though, as it’s just me and Rory at home and it would take a while to get through all those cookies. You can find the recipe here.

I took pictures while I baked, and I’m very happy with how the cookies turned out! They’re all gone now, but Rory and I really enjoyed them. I forgot how fun baking is, and how rewarding it is to eat something that you’ve made 😛

Continue reading “Let’s Bake! (Snickerdoodles Edition)”