Perfect Pumpkin Snickerdoodles

After my last cake pop endeavor, I still have a ginormous can of pureed pumpkin in my fridge with only 3/4 of a cup gone. So once again, I scoured TasteSpotting and found this fabulous recipe for Pumpkin Snickerdoodles. I love this recipe because Lori, from her blog Recipe Girl, presses the cookie balls down with a sugared glass so that when they bake, they aren't puffy. Genius. I am always disheartened when my Snickerdoodles don't come out flat, so I was ecstatic to try her idea. I adapted the recipe slightly and I love the way they turned out. Perfect for this crisp weather. However, I STILL have pumpkin left. If I don't use it within the week, it will quickly be forgotten until I find it months from now after trying to figure out where that "smell" is coming from. Any suggestions on how to use my remaining cup of pumpkin?

pumpkin snickerdoodles.

cookies.
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

rolling sugar.
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice

1. Beat butter and sugars together in mixer with paddle attachment.
2. Add pumpkin, egg and vanilla and mix until combined.
3. Whisk flour through sugar in medium mixing bowl.
4. Add flour mixture to sugar mixture in segments. Mix until combined.
5. Cover dough and refrigerator for at least one hour until dough is firm.
6. Mix rolling sugar ingredients together and set aside.
8. Cover baking sheet in parchment paper or coat with cooking spray.
7. Preheat oven to 350 degrees F.
8. Remove dough from refrigerator. Roll into 2 inch balls and coat in sugar mixture. Place 2 inches apart on baking sheet.

9. Bake 12-14 minutes. (I varied mine between 10 and 15 and oddly enough, there didn't seem to be too much of a difference either way...so, I don't know. I guess do what you want, ha.)

Pumpkin Gingerbread Cake Pops

Every time I decide to browse through TasteSpotting, I am always baffled by the beautiful pictures and amazingly creative recipes selflessly donated by thousands of people all over the world. I know the internet clearly has it flaws, but I just find it fascinating how a simple necessity such as food can bring so many people together and we have the ability to do it from the comfort of our homes or offices or even libraries. That being said, I spent literally about 4 hours drooling over recipes and blogs found through TasteSpotting, when I came across Halley's blog, Blunder Construction, and this wonderful idea for Pumpkin Gingerbread cake balls. I adapted the recipe slightly and turned them into cake pops for my boyfriend's family reunion coming up. I've tried them and based on the results, I'm 100% sure they will be a huge hit!

pumpkin gingerbread cake pops.

cake.

2 cups flour
1 tablespoon ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
2/3 cup sugar
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup unsulphured molasses
1/2 cup water

1/4 cup cream cheese frosting (I used store bought)

coating and pops.

1 Bag White Melting Chips (or White Melting Bark)
1/2 tsp vegetable oil
2 Graham Crackers crushed (for topping)

50-60 lollipop sticks (I prefer NOT to use the plastic ones, they slide off too easy)

Large block of craft flower foam

1. Preheat oven to 350 degrees F. Grease and flour a 9X13 inch baking pan.

2. Combine flour through salt in a mixing bowl. Set aside.

3. Beat egg, sugar and pumpkin in mixer with paddle attachment.

4. Add oil, molasses and water and continuing beating until thoroughly mixed.

5. Add flour mixture into wet ingredients in segments until fully incorporated.

6. Pour mixture into greased baking pan and bake for *25-45 minutes, until a toothpick comes out clean.

*Halley's recipe says 45 minutes but mine was finished in 25 minutes, so I would keep a close eye on it so it doesn't burn.

7. Using two forks, break up cake into crumbs. Transfer to a large mixing bowl.

8. Add Cream Cheese frosting and mix until thoroughly combined.

9. Form mixture into 1.5" balls and lay on baking sheet.

10. Melt a few of the white chocolate chips in the microwave for 30 sec to one minute.

11. Dip one end of the lollipop stick into the melted chocolate and then place in cake ball. Repeat for all of the balls. Let sit in refrigerator about 10 minutes or until the chocolate is set.

12. Melt the remaining chocolate in the microwave and coat each cake pop with the chocolate. Dip the top of each cake pop into the graham cracker crumbs.

13. Place each pop stick into the craft foam. Place foam in fridge and allow to set (about 20 minutes).

*For pictures on creating cake pops and for what a cake pop should NOT look like, read my other cake pop posts.