Changing of seasons

You know summer is officially over when everything is pumpkin spice flavoured. Although I think it started appearing by late August this year. I was catering a staff party at the Merrill House last week and decided to make some pumpkin spice snickerdoodles. I added some white chocolate to the mix just because it sounded good and I had some really nice Lindt chocolate to use up. The recipe looks long, but it really isn’t. I made up my own pumpkin spice mix with my pantry ingredients, but you can substitute the spices in the recipe with one tablespoon of pumpkin spice mix. I also think you can substitute the canned pumpkin with squash puree. I made the cookie dough the night before and put it in the fridge overnight. The next day I shaped the balls, rolled them in the sugar and baked them so they would be fresh for the party. They were yummy and the leftovers stayed fresh tasting for days after, This would be a great addition to your christmas cookie list.

Pumpkin spice snickerdoodles

1 cup granulated sugar

3/4 cup brown sugar

1 cup unsalted butter,softened

3/4 cup pumpkin puree

1 large egg yolk

1 1/2 teaspoons vanilla extract

3 1/4 cups all-purpose flour

3 1/2 teaspoons cornstarch

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

FOR ROLLING
1/4 cup granulated sugar

2 teaspoons ground cinnamon

Cream both sugars with butter until fluffy, about 5-7 minutes. Beat in pumpkin, egg yolk and vanilla. In another bowl, whisk together flour,cornstarch, cream of tartar, baking soda and powder, salt, cinnamon, nutmeg, ginger, and cloves. Gradually beat dry mix into creamed. Chill until firm, about 1 hour.Preheat oven to 350°F. In a small bowl mix together sugar and cinnamon.Scoop 2 tablespoons of dough and shape into a ball, roll in cinnamon sugar.Place 2 inches apart on parchment-lined baking sheet. Bake until golden brown, 14-16 minutes. Let stand on baking sheet 5 minutes before removing. Makes about 30 cookies.