Snickerdoodle Pumpkin Walnut Bread Recipes

Steps:

• Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
• Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
• Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

Steps:

• Cream butter until fluffy.
• Add granulated sugar and pumpkin, and beat well.
• Add baking powder, salt, ground cinnamon, vanilla extract and egg and beat until well mixed.
• Beat in all purpose flour, little bit at a time.
• Preheat oven to 350*.
• Cover dough with plastic and chill very well.
• Before removing the dough from the fridge, in a small bowl, mix together granulated sugar, ground cinnamon, ground ginger.
• Working quickly, use a medium cookie scoop to form 2-teaspoon sized balls. Roll between your palms until uniform and then roll in the sugar mixture.
• Place 2 inches apart on a greased or parchment or silpat lined baking sheet.
• Once you have rolled all the cookies in the sugar once, start back at the beginning and roll them all a second time - this really increases the nice sugary crispiness on the baked cookies. Trust me here - it is worth doing.
• Bake at 350 degrees for 12 to 14 minutes, until they are very well browned. Remove immediately to a wire rack and cool completely before storing in an airtight container.

Steps:

• Mix butter, pumpkin puree, egg, and sugar until well blended.
• mix flour, cream of tartar, baking soda, salt and 1 tablespoon pumpkin pie spice in separate bowl until evenly blended.
• Add flour mixture to wet ingredients a little at a time, stirring between each addition, until well blended.
• chill dough and ungreased cookie sheet for 15 minutes.
• while dough is chilling, mix 3 tablespoons sugar, 3 tablespoons cinnamon, and 1 tablespoon pumpkin pie spice in small bowl.
• After 15 minutes of chilling, roll dough into 1 inch balls and coat with cinnamon sugar/pumpkin pie spice mixture by by gently rolling in the mixture.
• place rolled balls of dough on ungreased cookie sheet and bake for 10 minutes.
• remove from pan immediately.