Pumpkin Spiced “Pkindoodle” Snickerdoodle Cookie

Introducing the Pumpkin Spiced “Pkindoodle” Snickerdoodle Cookie

I call my creation a Pkindoodle (Pee-kIn-doodle) cookie – a mix of pumpkin pie and snickerdoodle cookies – a match made in Heaven!

Cookie Ingredients

½ c butter, softened
¾ c granulated sugar
¾ c brown sugar, packed tight
2 tsp vanilla extract
1 c pumpkin puree
2 ¾ c flour
2 tsp baking powder
½ tsp salt
1 ½ tsp cream of tartar
½ tsp nutmeg
¼ tsp cloves
2 tsp cinnamon

Rolling ingredients
¼ c sugar

¼ c raw (turbinado) sugar
2 tsp cinnamon

Icing Ingredients

Vanilla

Powdered sugar

Milk

Directions

1. In a large bowl, cream together butter and sugars until fluffy. Add vanilla and pumpkin, mixing until just combined. Add dry ingredients and mix well.

2. Wrap dough in plastic wrap and store in refrigerator overnight (or for at least 2 hours).

3. Preheat oven to 350°F.  Spay cooking sheets with PAM (or other non-stick oil spray).

4. Combine remaining cinnamon and sugar in a small bowl.

5.  Use a spoon to help you roll a portion of the dough into a small (1” in diameter) ball. Place the dough ball into the bowl with the cinnamon sugar mixture in it and roll in mixture, coating completely.  Repeat with remaining dough.

6. Space dough balls 2-inches apart on a baking sheet, bake for 12 minutes or until edges are golden. Cool 5 minutes on baking sheet.

7. Mix icing ingredients together and use a fork to drizzle on top of the cookies.

Layered Spiced Applesauce Bread

This bread is the perfect type of bread to make during the autumn.  While the bread bakes the aroma of cinnamon and sweet apples will fill the air and everyone in the house will want to eat the bread as soon as it is out of the oven!  This bread is a show stopper when topped with a drizzle of apple spice caramel sauce (recipe at the end of this post).

 Recipe:

Layered Spiced Applesauce Bread

Ingredients:

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon all spice
1/4 teaspoon ground cloves
2 large eggs
1/4 cup canola oil
1/4 cup applesauce
1 teaspoon vanilla
1 cup granulated sugar

1.5-2 c chopped (or sliced) apples

½ c water plus pinch cinnamon

Directions:

1. Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, all spice, and cloves. Set aside.

3. In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in oil, applesauce, and vanilla and mix until smooth. Next, add the sugar and mix until well combined.

4. Slowly add in the flour mixture and mix until flour is barely combined.

5. Pour ½ of the batter into prepared loaf pan.

6. Heat chopped or sliced apples in a medium saucepan with a bit of water and cinnamon.  Cook until apples are almost all the way soft.

7.  Spread partially cooked apples over the batter in the loaf pan.  Pour the remaining batter on top.

8. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.

9. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.

The caramel sauce I like to sue for drizzling over cakes, cookies, and for dipping is as follows.

Spiced Caramel Dipping Sauce

Ingredients
2 c granulated sugar

½ c (1 stick) good quality salted butter, cut into chunks

¾ c half and half or heavy cream (can use fat free half and half)

2 ½ tsp ground cinnamon

¼ tsp ground ginger

(Can substitute the last spice with pumpkin pie spice, apple pie spice, or allspice)

Directions

1. Place 2 cups granulated sugar into medium saucepan and heat over medium heat until it starts to melt and form clumps.  Make sure to use a whisk and stir constantly. 

2. After the sugar has reached about 345 °F (using a candy thermometer will give you the exact temperature), or when it appears dark and caramelized in color remove from heat and slowly add butter.

3. Stir the butter and sugar until smooth.  Add half and half (or cream) and spices, stir until smooth.

4.  Allow caramel sauce to cool to room temperature and it will thicken naturally.

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