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Pumpkin Snickerdoodles

I have truly talented and amazing friends. I’d safely say they attribute to 99% of my support and inspiration, with sweet Hass making up the difference.

About seven years ago I was blessed to meet some very special ladies; Lacey, Nikki and Kim. We spend everyday with each other via FB, text and emails, and couldn’t have a closer relationship. We talk from the time we wake up to the time we go to bed. We have been though children, grandchildren, divorces and every other issue you can imagine. Those girls are like family and each has very special and unique talents in the kitchen. The only catch is Lacey is in Oregon, Nik hangs out in Ohio and Kim is from Texas! I KNOW right?!?

So last night, our Texan Kim decides to bake these glorious Pumpkin Snickerdoodles for a local bake sale, giving them her own special twist of adding Chai spice mix to the batter and sugar coating.  Once I heard how amazing these were, I asked for photos and decided these were a MUST SHARE with you!!! Lucky for us she agreed so here they are!!! Thank you Kim! SMOOCHES!!!


From Texas with Love. Kim Bakes…Pumpkin Chai Spiced Snickerdoodles!

Compliments of Kim Williams’ Kitchen
Adapted from Recipe Girl & Jenna’s Cooking Journey  http://moviegirl03journey.blogspot.com/2013/10/12-weeks-of-christmas-treats-pumpkin.html?m=1

1 cup (2 sticks) salted butter, grated
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 scoop pumpkin spice chai mix

Rolling Sugar
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1 scoop pumpkin spice chai mix


1) In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2) In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.
3) Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
4) When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.
5) Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom dipped in sugar and flatten the balls.
6) Bake at 350°F. for 17 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

Pumpkin Snickerdoodles 2