Can I talk about how much I despise my upstairs neighbor for a bit? I don’t know what’s going on up there, but I do know that it’s loud and it’s keeping me up at night! I suppose that comes with the territory in New York. On Monday night, he was on his patio (we have a cute little balcony off our apartment, but he is on the top floor, so he has a roof patio as well as a large terrace), playing loud music and drinking with his friends. He then started screaming out into the street, “Everybody is good! Everybody is good!” over and over again. Eventually, some police cars drove by and he shut up, only to start again an hour or so later. Kramer and I thought, oh well, everyone has a crazy night every once in a while, right? We let it pass, shut our windows and our bedroom door, and tried to get some sleep. However, last night, he decided to start it up again, only this time, he must have gotten a karaoke machine or something, because he was singing along to a song I had never heard before for what seemed like hours. People in the buildings across the street from us were yelling at him to turn it down, but he just kept going like he didn’t hear them. Again, Kramer and I just shut our windows (even though it was so nice and breezy outside and I would have liked the fresh air) and went to bed. I suppose he didn’t want to make it so easy for us, because at midnight, I woke up to a fight between my neighbor, still up on his balcony, and a person on the street who was growing tired of the endless noise. They fought for at least 20 minutes, screaming at each other back and forth, until the guy on the street realized that he was getting nowhere and walked away. I really hope that he doesn’t start this up again tonight, because as much as I don’t want to be the neighbor that bangs on your door or leaves passive aggressive notes about the noise level, but I might have to become that person if this keeps happening! I can get pretty grouchy if my sleep is interrupted too many times in a row.
Anyway, enough with my loud neighbor – let’s move on to something a bit more pleasant, shall we? I can’t think of anything that would help me get over my sleep deprivation than these amazing Pumpkin Pie Snickerdoodles. If you haven’t noticed, I’m a bit of a snickerdoodle fan. I’ve made Old Fashioned Snickerdoodles, Graham Cracker Snickerdoodles, and even Snickerdoodle Blondies. There’s something that just makes me smile about this classic cookie – maybe it’s the warm cinnamon-sugar aroma that fills your entire house while you bake them, or maybe it’s just the adorable name; either way, they’re a favorite of mine, and what better way to start the holiday baking season with pumpkin snickerdoodles? These cookies are ever-so-soft and delicate; they absolutely melt in your mouth with each bite. The pumpkin, of course, seems like it was almost meant to be paired with cinnamon and sugar, and the molasses give them a bit of a heartier bite. The tops of these cookies are almost velvety, which was just so appealing to me that I had to wrap them up and put them away before I continued to snack on them every time I passed by the kitchen. It’s pumpkin season, and if you’re ready to kick things off, why not start with these delicious little cookies?
Combine your flour, baking soda, salt, and spices.
Beat your butter until smooth and creamy, about 2 minutes.
Add in your sugar and beat until fluffy, about another 2 minutes.
Add in your molasses and pumpkin puree.
Then beat in your egg. Don’t worry if the dough looks kind of weird!
Chill your dough for 5 minutes in the freezer, just to firm it up a bit.
Combine your cinnamon and sugar.
Roll the dough in the cinnamon and sugar and bake until golden and just set.
Allow to cool completely before moving.
- Total Prep and Baking Time: 1 hour 15 minutes
- Yield: 15-20 cookies
- 2⅔ cup all-purpose flour
- 2¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon all-spice
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup dark brown sugar
- ⅔ cup + 2 tablespoons pure pumpkin puree (not pumpkin pie filling)
- 2 tablespoons molasses
- 1 egg, room temperature
- ½ cup granulated sugar, for coating the cookies
- 2 tablespoons ground cinnamon, for coating the cookies
- ⅛ teaspoon ground cardamom, for coating the cookies (optional, I just love cardamom)
- Preheat your oven to 350 degrees F. Combine the flour, baking soda, salt, cinnamon, all-spice, nutmeg, cloves, and cardamom in a medium sized bowl and set aside.
- In the bowl of your mixer, beat the butter until smooth and creamy, about 2 minutes, then add in the brown sugar and beat until fluffy, about another 2 minutes. Add in the molasses and pumpkin puree, and beat until well combined, scraping down the sides of the bowl as needed. Add in the egg and beat until combined. Gradually add in the flour mixture, beating slowly until just moistened. Put the dough in the freezer for 5 minutes to firm it up.
- Combine the ½ cup of granulated sugar, 2 tablespoons of cinnamon, and, if you're using it, ⅛ teaspoon of ground cardamom. Line and/or grease your baking sheets (I used parchment paper and it worked wonderfully) and scoop 2-tablespoon sized balls of dough out from your bowl. Roll them in the cinnamon-sugar mixture, then place on the baking sheet, about 2 inch apart from one another. Press down lightly with your palm.
- Bake for 10-12 minutes, until slightly more golden (it's sort of hard to tell since these cookies are already brown in the first place) and set - the edges should be firmed up but the center will still be a bit soft. Place the cookie sheets on cooling racks and allow the cookies to cool for 5-10 minutes before removing them to finish cooling on another surface. These will keep well out at room temperature, uncovered, for 24 hours, then place them in an airtight container, separated by parchment or wax paper, for another 3-4 days in the refrigerator.