Pumpkin Snickerdoodles

I am almost out of time to post these festive fall cookies! It is technically still fall until December 21st…

I made these cookies along with Vanilla Halloween Cupcakes for my kids and their friends on Halloween… yes- that was quite a while ago! I doubled the recipe below and it was perfect for a crowd, making 37 cookies.

The recipe was adapted from Sally’s Baking Addiction. I used an entire 15 ounce can of pumpkin purée for the double batch. I blotted it on (MANY MANY) paper towels prior to weighing it.

Yield: 18 cookies

For the Cookie Dough:

• 1/2 cup (1 stick or 115g) unsalted butter, melted & slightly cooled
• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 6 Tablespoons (86g) blotted/dried pumpkin purée (see below)
• 1 1/2 cups (188g) all-purpose flour
• 1/4 teaspoon coarse salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon freshly ground cloves
• 1/4 teaspoon ground allspice

For the Cinnamon-Sugar Coating (you will have extra):

• 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon

1. Blot the pumpkin purée on paper towels, or squeeze in paper towels, changing the towels frequently, until it is quite dry. Set aside. (Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. This will help produce a less cakey cookie. Less moisture is a good thing here! Weigh (or measure 6 T) AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.)
2. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain.
3. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
4. Whisk the flour, salt, baking powder, baking soda, cinnamon, and remaining spices together in a large bowl.
5. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
6. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is a must for this recipe. (If doubling the recipe, chill the dough for 45 minutes.)
7. Remove dough from the refrigerator. Preheat oven to 350°F (177°C). (I set my oven to true convection.) Line two large baking sheets with parchment paper or silicone baking mats.
8. Using a cookie scoop, ration the dough, about 1.5 Tablespoons of dough per cookie, and roll each into balls.
9. Mix the coating ingredients together, and then roll each cookie dough ball generously in the cinnamon-sugar coating.
10. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Using the back of a spoon or the bottom of a cup/measuring cup, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
11. Bake for 10 minutes on convection, or up to 11–12 minutes in a standard oven, or until the edges appear set. The cookies will look very soft in the center.
12. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out gently with the back of a spoon when you take them out of the oven.
13. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the better they taste! The flavor gets stronger and the texture becomes chewier. (The original recipe notes that she usually lets them sit, uncovered, for several hours before serving.) Chewiness and pumpkin flavor are even stronger on day 2.
14. Store in an airtight container at room temperature for up to 1 week.

To Make Ahead (& Freeze):

You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well up to 3 months. You can also freeze the cookie dough balls for up to 3 months before baking. It’s best to freeze them without the cinnamon-sugar coating. When you are ready to bake, remove the dough balls from the freezer, let sit for 30 minutes, preheat the oven, and then roll in the cinnamon-sugar topping.

Apple Cider Margarita

I have seen several versions of this seasonal cocktail but I’m not sure if I need to try another one. This one is festive and fabulous. I first tried it on Halloween and now plan to incorporate it into my Thanksgiving weekend menu. Perfect! 🙂

The recipe was adapted from thehealthfulideas.com, contributed by Veronika. I used gold tequila and added maple syrup.

For the Cinnamon-Sugar Rim:

• 1 tablespoon turbinado sugar 
• 1/4 teaspoon cinnamon
• A lime wedge

For the Margarita:

• 1.5 oz tequila
• 0.5 oz Cointreau 
• 0.5 oz freshly squeezed lime juice, or more, to taste
• 2 oz apple cider
• 0.5 oz (1 T) pure maple syrup
• small dash cinnamon, optional
• 1-2 dashes orange bitters
• ice cubes
• apple and/or lime slices, for garnish, optional

To Make the Rim:

1. Combine the turbinado sugar and cinnamon on a small plate.
2. Run a lime wedge around the rim of your glass and dip it in the sugar. Set aside.

To Make the Margarita:

1. Combine all ingredients in a cocktail shaker, add a handful of ice, and shake for 10-15 seconds until it’s very cold to touch. 
2. Pour into a margarita glass (or another glass of choice) over ice.
3. Garnish with an apple and/or lime slice, if desired, and enjoy!

Salted Caramel Apple Cookies

Wow. These cookies may be my new favorite autumn dessert. I knew that we would love them when they were described as if “a caramel apple and a snickerdoodle got together and created some seriously delicious magic.” 🙂

This recipe is from Bon Appétit, contributed by Kelly Janke. I used Kanzi apples. Apparently, any type of apple will work in these cookies.

The original recipe stresses the importance of cooking the apple caramel to the proper consistency. It was a little tricky, but the instructions were very helpful. All of the liquid from the apples is cooked down until it has evaporated, leaving behind a “tacky and pliable” caramel. This wonderful caramel is folded into the cookie dough to create swirls in the finished cookies- fabulous.

Yield: Makes 25 cookies

For the Apple Caramel:

• 3 medium apples (about 1 1/2 lbs total), peeled, cored (I used 3 (1 lb 6 oz total) Kanzi apples)
• 1 1/4 cups (250 g) granulated sugar
• 1/8 tsp cream of tartar
• 2 T chilled unsalted butter
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom (I used freshly ground cardamom, sifted)
• 1/4 tsp freshly grated nutmeg

For the Dough & Assembly:

• 3 1/2 cups (438 g) all-purpose flour
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
• 1 cup (200 g) granulated sugar
• 1/2 cup, packed (100 g) dark brown sugar
• 2 large eggs
• 1 T vanilla extract
• flaky sea salt (I used Maldon)

To Make the Apple Caramel:

1. In a food processor with the grater attachment, coarsely grate apples (or use large holes of a box grater).
2. Transfer grated apples to a clean kitchen towel and squeeze over a medium bowl to extract all the juice possible. (I just squeezed the grated apples with my clean hands!)
3. Measure out 1/4 cup (4 T) apple juice and set aside (save any leftover apple juice for another use).
4. Set grated apples aside (you should have about 2 1/2 cups).
5. Bring sugar, cream of tartar, and reserved 1/4 cup (4 T) apple juice to a rapid boil in a large saucepan over medium heat, stirring just to dissolve sugar. Cook, without stirring but swirling pan often, until bubbles slow and caramel turns a deep amber color, 5–7 minutes.
6. Remove caramel from heat and stir in butter, salt, cinnamon, cardamom, and nutmeg.
7. Set pan over medium-low heat and add reserved grated apples, stirring quickly to combine (don’t worry if the caramel mixture looks like it’s seizing at first). Cook apple caramel, stirring constantly, until it’s noticeably stickier, the liquid has evaporated, and it almost forms a ball as you stir, 10–14 minutes. (Don’t be tempted to continue cooking- if the caramel becomes too dry it will be more of a fruit leather when it cools.)
8. Scrape apple caramel onto a parchment-lined baking sheet and spread out in an even layer. Let cool, at least 30 minutes.
9. Set 1/4 cup apple caramel aside for topping cookies.

To Make the Dough, Assemble, & Bake:

1. Place racks in upper and lower thirds of oven and preheat to 375°. (I used the true convection setting.)
2. Whisk flour, salt, baking soda, and cream of tartar in a medium bowl to combine.
3. Beat butter, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment, starting on low speed, then increasing speed to medium, until combined, about 2 minutes total.
4. Add eggs one at a time, incorporating thoroughly before adding the next, then add vanilla.
5. Reduce speed to low; add dry ingredients and mix just until combined.
6. Add apple caramel and pulse mixer two or three times to swirl caramel throughout dough or fold in caramel using a sturdy rubber spatula (take care not to overmix or else you’ll lose the swirled caramel effect as the cookies bake).
7. Using a 3 T (#20) cookie scoop portion out 16 balls and divide between 2 parchment-lined baking sheets, spacing at least 2″ apart (you will have dough left over for a 2nd batch).
8. Top each cookie with a few small pieces of reserved apple caramel and sprinkle with flaky sea salt.
9. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown at the edges, 12 to 16 minutes.
10. Let cookies cool 5 minutes on baking sheets then transfer to a wire rack and let cool completely.
11. On cool cookie sheets, repeat process with remaining dough to make 8 (or 9) more cookies.

Do ahead: Cookies can be made 5 days ahead. Store airtight at room temperature. (True! Still delicious the next day.)

Pumpkin Cupcakes with Maple-Cream Cheese Frosting

In the fall, my daughter would love to eat some sort of “pumpkin spice” item every day to celebrate the season. 😉 She loved these cupcakes!

These super moist cupcakes were delicious but it was the maple-cream cheese frosting that really put them over the top. The frosting was fabulously creamy with the perfect amount of sweetness.

The recipe was adapted from David Leite via smittenkitchen.com. I modified the method and used fine sea salt.

Yield: 18 cupcakes (with leftover frosting)

For the Cupcakes:

• 1 stick unsalted butter, room temperature
• 1 cup firmly packed dark-brown sugar
• 1/3 cup granulated sugar
• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda, sifted
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon fine sea salt
• 1/8 to 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 1/2 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups canned solid-pack pumpkin

For the Frosting:

• Two (8-ounce) packages cream cheese, softened
• 1 stick unsalted butter, room temperature
• 2 cups confectioners’ sugar, sifted
• 4 T (1/4 cup) pure maple syrup
• pinch fine sea salt

To Make the Cupcakes:

1. Heat oven to 350° (175°C), preferably on convection. Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
3. Meanwhile, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
4. Add eggs, one at a time, to the mixer, scraping down the sides after each addition.
5. Combine the buttermilk and vanilla extract in a liquid measuring cup.
6. Alternate adding the flour and buttermilk mixtures to the mixer, beginning and ending with the flour.
7. Beat in the pumpkin until smooth.
8. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. (I used a cookie scoop.)
9. Bake the cupcakes until a toothpick inserted into the center comes out clean, rotating halfway through the baking time, about 19 to 20 minutes on convection or up to 20 to 25 minutes in a standard oven.
10. Cool the cupcakes on racks completely before topping with the frosting.

To Make the Frosting:

1. In a stand mixer, beat the cream cheese and butter to combine.
2. Add all of the additional ingredients and continue to beat on medium speed until fluffy.
3. Frost the tops of each cupcake, swirling decoratively. (I used a pastry bag and decorative piping tip.)
4. Refrigerate cupcakes for 30 minutes to set up frosting prior to serving.

Roasted Spaghetti Squash

When I recently received spaghetti squash in my CSA box, my farm newsletter included a link to this Food 52 recipe. I had to make it after reading the first line of the article- “When you think spaghetti squash do you think snoozefest?” Maybe? I definitely hadn’t cooked or eaten spaghetti squash in recent memory.

This recipe was adapted from Food 52, contributed by Checker. I modified the proportions and method. The results were cheesy, buttery, and subtly sweet. Easy and simple to prepare and no longer a snoozefest! 😉

• 1 medium-sized spaghetti squash
• 2 tablespoons unsalted butter, melted
• 4 tablespoons turbinado sugar
• 4 to 6 T freshly grated Parmesan cheese
• 1 pinch coarse salt, plus more to taste

1. Preheat your oven to 400° F. I set my oven to convection roast.
2. Line a baking sheet with parchment paper or foil. 
3. Halve the squash lengthwise and scoop out the seeds.
4. Brush the inside of the squash liberally with the melted butter and sprinkle sugar all over the insides. 
5. Place the squash cut side down on the lined baking sheet. Brush a little of the butter over the skin. (I used the residual butter that was left on the basting brush.)
6. Bake for 45 minutes to an hour, or until the skin of the squash is starting to show some brown blisters.
7. Use a fork to scrape out the strings of squash, loosening it so that it’s a spaghetti-like consistency. 
8. Toss with grated Parmesan, season with salt, and serve. 

Caramel Apple Dapple Cake

I love a quick cake. I have made this one on a couple of occasions! It is a wonderful seasonal treat. Apparently, it is named a “dapple” cake because the apple chunks create a rippled effect on the surface of the cake where the glaze can settle. The coffee in the batter balances the sweetness and gives it a beautiful brown color.

This recipe is from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the ingredients and used heavy cream in the glaze. We ate it for dessert but it could also be served as a coffee cake. Super moist and yummy.

Yield: One 9×13 cake, about 12 to 15 servings

For the Cake:

• nonstick cooking for pan
• 320 g (2 1/2 cups) unbleached all-purpose, spooned and leveled
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 113 g (1/2 cup) unsalted butter, at room temperature
• 150 g (3/4 cup) granulated sugar
• 170 g (3/4 cup) firmly packed light brown sugar
• 2 tsp pure vanilla extract
• 1/4 cup (4 T, 57 g) canola or vegetable oil
• 2 large eggs, cold
• 3/4 cup (170 g) lukewarm brewed coffee
• 4 cups peeled, cored, and chopped Honeycrisp apples (cut into 1/2-inch/1.25 cm pieces)(I used 2 very large apples)

For the Glaze:

• 170 g (3/4 cup) firmly packed light brown sugar
• 4 T (57 g) unsalted butter, cut into small pieces
• 1/4 cup (57 g) whole milk or heavy cream
• 1/4 tsp fine sea salt
• 1/2 tsp pure vanilla extract

To Make the Cake:

1. Position a rack in the center of the oven and preheat to 350 degrees (180 C), preferably on convection.
2. Spray a 9×13-inch light-colored metal baking pan with nonstick cooking spray and line it with parchment paper. (I use binder clips to hold the parchment overhang in place to prevent it from falling onto the surface of the cake.)
3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
5. Add the granulated and brown sugars and vanilla; beat until light and fluffy, about 3 minutes.
6. Reduce the speed to medium-low and slowly stream in the oil until well blended.
7. One at a time, beat in the eggs.
8. On low-speed, spoon in half of the flour mixture.
9. Slowly pour in the coffee.
10. Stir in the remaining flour until the batter is smooth.
11. Fold in the apples by hand.
12. Scrape the batter into the prepared pan and smooth evenly.
13. Bake until the cake is deeply golden all over, begins to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 50 minutes. (I baked mine for 40 minutes but may check it even earlier next time.)
14. Let cool slightly in the pan set on a wire rack.

To Make the Glaze:

1. In a 1 to 1 1/2-quart (1 to 1.4 L) saucepan over high heat, combine the brown sugar, butter, milk, and salt.
2. Bring to a full rolling boil, stirring often, and boil until you can see it has thickened slightly, 2 to 3 minutes depending on your pan.
3. Remove the pan from the heat and stir in the vanilla. (I forgot to do this every time- by accident, of course )
4. Let the glaze cool just until it stops bubbling.
5. Pour the hot glaze over the still-warm cake. Working quickly, use a spatula to spread the glaze so thinly and evenly that it covers the entire the surface of the cake.
6. Let the cake cool completely, uncovered, on the rack.

Note: Leftover cake can be stored loosely covered at room temperature for up to 3 days.

Pumpkin Pie Bars

Pecan pie bars are a favorite Thanksgiving dessert in our house. I chose this pumpkin pie version to serve along with a tried and true brown-butter and vanilla bean apple pie for our intimate Thanksgiving feast. (Yes, we had leftover dessert for at least a week!)

This recipe was adapted from a “staff favorite” Food and Wine recipe, contributed by Sarah Jordan. I appreciated the press-in crust and we all absolutely loved the consistency of the bars. Pie bars have the bonus of easier portion control too- which is crucial on Thanksgiving. 😉 Great.

Yield: Makes on 9×13-inch pie

For the Press-In-Crust:

• 2 1/2 sticks cold unsalted butter, cut into cubes
• 1/4 cup plus 2 tablespoons light brown sugar
• 1/4 cup plus 2 tablespoons granulated sugar
• 2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt

1. In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes.
2. With the mixer at low speed, beat in the sifted flour-and-salt mixture.
3. Preheat the oven to 350°, preferably on convection.
4. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. (I used a pyrex pan.)
5. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick.
6. Refrigerate until firm.
7. Bake the crust for 25 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust.
8. Transfer the pan to a wire rack and let the crust cool before filling.

For the Filling:

• 1/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly ground cardamom, optional (I omitted it)
• 1/4 teaspoon coarse salt
• 2 large eggs
• One 15-ounce can pure pumpkin puree
• One 12-ounce can evaporated milk
• Baked Press-In Crust (above)
• crème fraîche or whipped cream, for serving, optional

1. Preheat the oven to 425°, preferably on convection.
2. In a small bowl, whisk the sugars with the spices and salt.
3. In a medium bowl, whisk the eggs.
4. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.
5. Pour the filling into the crust and bake for 10 minutes.
6. Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set.
7. Transfer the pan to a rack and let cool completely.
8. Cut into bars and serve with whipped cream or crème fraîche, as desired.

Note: Bars should be stored in the refrigerator. Serve chilled or at room temperature. (I prepared them a day prior to serving.)