Pumpkin Snickerdoodles

Now that Fall has kicked off, it's time for Fall treats. I've chosen today to make Pumpkin Snickerdoodles, which I have made before, but I guess not blogged about? So here it is!

Ingredients

• ½ cup, plus 3 tablespoons butter, room temperature
• ¾ cup granulated sugar
• ½ cup, plus 2 tablespoons light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup pumpkin puree (do not use the pumpkin pie mix puree)
• 2 tablespoons sour cream
• 3 cups all purpose flour
• 1¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• Coating:
• ¼ cup granulate sugar
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• Icing:
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• ¼ cup heavy whipping cream
• 2½ – 3½ cups powdered sugar (depending on how thick you want it)
• 3 teaspoons cinnamon
• ¼ teaspoon nutmeg

Instructions

1. Beat the butter, sugar, and brown sugar for about 3 minutes on low.
2. Scrape down the sides of the bowl. Mix in the vanilla and egg until combined.
3. Add the pumpkin and sour cream.
4. In a separate medium bowl, combine your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them all together and slowly stir into the wet ingredients.
5. Refrigerate the batter for at least 30 minutes to an hour.
6. Preheat oven to 350 degrees while you start to roll out the dough into medium size balls.
7. Mix together the granulated sugar, cinnamon, and nutmeg for the coating.
8. Roll the balls of dough into the cinnamon and sugar mixture. Pat the ball of dough gently with your palm after setting onto the pan (covered with parchment paper or a baking mat).
9. Bake for 14 to 15 minutes. They will finish baking when you let them cool on the baking sheet when pulled out of the oven. Do not over bake.
10. Icing:
11. Beat the softened cream cheese and vanilla for about 1 minute on medium high speed. Alternate the heavy whipping cream and powdered sugar until the right consistency. 
12. Add the cinnamon and nutmeg to the icing. You can hand frost these with a knife or by using a piping bag method.
13. Enjoy!

Now yes, I just copied and pasted this from Pinterest, as I am lazy, its from a blog called Simply Gloria.

Anyway, these were so dang good! 

Snickerdoodle Cupcakes

Today, I wanted to make a treat, specifically, cupcakes. I had wanted cupcakes last night, but was too lazy to get up and go by the time I wanted one, at 10:00 PM, so I didn’t worry about it, and then this morning, I watched Cupcake Wars, so my craving for them was high. After looking through my recipes, I found one that I wanted to make, Snickerdoodle cupcakes. They were pretty easy to make, so that was nice. Of course, I had just pulled the cooked cupcakes out of the oven, and was making the frosting, when I realized that I had forgotten to add the vanilla to the batter. Ooooops. But I think it evened out, because the frosting is pretty sweet (A buttercream cinnamon frosting) so it evens out. Anyway, in case you want the recipe:

3 cups flour (she wanted to have it be 1 ½ regular flour, and 1 ½ cup cake flour, but I don’t have cake flour)
1 TB baking powder
1/2 Tsp salt
1 TB ground cinnamon
1 cup butter, room temperature
1 3/4 cups sugar
4 large eggs
2 Tsp vanilla extract
1 1/4 cups milk

Preheat oven to 350 degrees. Line muffin tins with paper liners. Sift together the flours, baking powder, salt and cinnamon. With an electric mixer, beat the butter and sugar until fluffy and pale in color. Add eggs, one at a time, beating until each is incorporated, scraping down side of bowl as needed. Beat in vanilla (guess I just straight up missed that, what the heck?). Reduce speed to low, and add in flour mixture, slowly. Add in milk and beat until combined. Divide the batter between the cups, filling each three-quarters of the way full. Bake about 20 minutes, or until inserted toothpick comes out clean. Wait to frost them until they’re cool.

For the frosting,

1 cup butter, room temperature
3 3/4 cup powdered sugar
3-4 TB milk
2 Tsp vanilla extract
1 Tsp cinnamon

With mixer on low speed, blend butter until fluffy, about 30 seconds. Add sugar, 3 tablespoons of milk and the vanilla extract (this is when I realized this was the first time I used the vanilla), blend lightly. Add the cinnamon and continue mixing until sugar is incorporated. Increase speed and beat until fluffy. If the frosting is stiff, add the remaining tablespoon of milk.

So, that’s it.

They were easy, and they did end up being really good, but now I want to make them again, remember to add the vanilla, and see how much of a difference it makes. And I don’t really like the frosting tip I used here, it was my first time. At least that’s something I’m learning with all this frosting I’m doing.