PUMPKIN SNICKERDOODLES WITH CHAI #desserts #pumpkin #bars #cookies #snack

PUMPKIN SNICKERDOODLES WITH CHAI #desserts #pumpkin #bars #cookies #snack

If you somehow happened to wrap up fall in a solitary treat you would have these veggie lover pumpkin snickerdoodles with chai straight out of the broiler.

If you somehow happened to wrap up every one of the things you love about Fall, hurl them in cinnamon sugar, and toss it all in the stove at 400 degrees Fahrenheit for 8-10 minutes, you'd have these Pumpkin Snickerdoodles treats.

Presently that it's cold(ish), dim, and blustery, (yahoo!) each evening, during this sweet spot which my children are at the same time involved, I wind up pacing my kitchen thinking up treat plans. Or on the other hand doughnuts. Or then again biscuits.

It resembles I all of a sudden can't have enough warm desserts around the house. What's more, it's not on the grounds that I need to eat them (despite the fact that that part is truly fun) yet there is something unequivocal to the tranquility I find in heating.

PUMPKIN SNICKERDOODLES WITH CHAI #desserts #pumpkin #bars #cookies #snack

Also try our recipe : Chocolate Bark Holiday Gift Idea #desserts #pumpkin #chocolate #holiday #bars

Ingredients :

  • 1 1/4 cup all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon black tea, about 2 bags
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice

Instructions :

  1. In a food processor combine all the dry ingredients and pulse until well blended.
  2. In a stand-up mixer beat the non-dairy butter, sugar, and vanilla until light and fluffy. Add the pumpkin puree and beat to combine, scraping down the sides of the bowl as necessary. It will look curdled at this point which is fine.
  3. Add the flour mixture in two batches, scraping down the sides in between. Mix until it comes together. Do not over-mix.
  4. Wrap the dough in plastic wrap and chill for at least 1 hour.
  5. Preheat the oven to 400F. Line 2 baking sheets with parchment paper and set aside.
  6. Roll dough into balls about 1 tablespoon big, toss in cinnamon sugar. Place on the baking sheet and bake for 8-10 minutes. They should look slightly underdone but will continue to harden as they cool.
  7. Let the cookies cool for 5 minutes on the baking sheets before transferring them to a wire cooling rack to cool completely.


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