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Whenever I decide to make cookies or bake any other kind of goodies – my little ones are super excited and suddenly, I have three helpers. Although it requires countless amount of patience from me (and I mean countless), we do have great time and then our kitchen looks like battlefield. Daniela is so eager to help me!
The recipe below was found in one of my cooking books. One adjustment I made: two tablespoons of chocolate chips.
Also, I made them from double batch, since I love giving out my baked goodies to neighbors and friends…
Bon appetite!
Pumpkin Snickerdoodles
ingredients:
- 6 tablespoons of unsalted butter
- 4 tablespoons pumpkin puree
- 1 cup granulated sugar
- 2 teaspoons of cream of tartar
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 2 tablespoons of white chocolate chips
- 2 large eggs
- 2 cups flour
Directions:
- Preheat oven to 350 F.
- In a bowl, beat together butter, pumpkin and sugar until well combined. Then, add eggs.
- In a separate bowl mix dry ingredients: such as flour, spices, baking soda and cream of tartar.
- Next, sprinkle the dry mixture over butter and eggs and stir until is well combined. At this point you also should add the chocolate chips.
- dip a tablespoon in the bowl and scoop the dough and roll the ball evenly on the baking sheet
- Bake them for about 11-12 minutes
- Cool them on the wire rack
Now, the only remaining things I like to do after I am done with preparations is to clean my house, make myself a cup of tea and indulge myself in my cookies. This recipe makes c. 20 cookies.
