The Girl Kyle Bakes: Pumpkindoodles!
On Sunday morning, I got up at the crack of 10:30 - set a pot of coffee and baked in my underwear. I'm not sure what the health code violations on that are, but it was SUNDAY.. A day of rest right? Right.
So anyways, you may be asking yourselves, what are pumpkindoodles? Or for those of you pumpkin spiced obsessed - you don't give a f*ck. If you are asking what they are, a snickerdoodle that has been rolled in sugar and pumpkin pie spice instead of the traditional cinnamon. I thought I'd try something new since in the rest of the world it's fall. In California it's been in the 90's. I'm just sticking with my usual approach of ignoring something unpleasant until it goes away. Summer has been like a clingy guy who just doesn't get that you're ignoring him. Not because I'm trying to play hard to get Summer, I'm trying to dump you. Ugh!
I brought these babies over to my friends Matt and Lindsey who coincidentally just had a baby. I was also in charge of bringing a salad, but I forgot. Luckily Simone is Martha f*cking Stewart and made the entire rest of the meal for the new parents. I was happy to see that Lindsey immediately bit into one and had another before we left. Now you know they must be good and you want to be sure to print the recipe!
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
To roll cookie dough in:
- 1/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
1. Preheat oven to 400 degrees F. 2. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt; set aside. 3. In a large bowl, cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. On low speed, gradually beat in flour mixture (or stir in by hand) until well combined. 4. In a small bowl, mix together sugar and cinnamon (or pumpkin/apple pie spice). 5. Shape spoonfuls of cookie dough into 1″ balls, then roll in sugar/cinnamon mixture. Place 2″ apart on ungreased (parchment-lined, if you prefer) cookie sheet and bake for 8-10 minutes. Remove to a wire cooling rack. They will be slightly puffed when removed from oven but will flatten completely as they cool. Store in an airtight container.