Pumpkin Snickerdoodles
Servings: 5
Ingredients
- 3 ¾ c all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon cream of tartar
- 1 c 2 sticks unsalted butter, at room temperature
- ¾ c granulated sugar
- ¾ c light brown sugar
- ¾ c pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
For coating
- ¾ c granulated sugar
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
Instructions
- To begin, combine the flour, baking powder, salt, cinnamon, nutmeg, and cream of tartar in a bowl. Set aside for now.
- In your mixing bowl, beat the butter and sugars together until fluffy.
- Beat in the egg, vanilla, and pumpkin.
- Mix in the dry ingredient until fully incorporated - being sure to scrape the bowl with a spatula.
- Cover and chill the dough for about 2 hours.
- When you are ready to bake, preheat the oven to 350 degrees.
- Combine the remaining ingredients in a small dish.
- Scoop some cookie dough into your hand and roll it into a ball, about the size of a golf ball.
- Roll the dough ball in the spiced sugar to coat it.
- Place the dough ball on a cookie sheet that is lined with parchment paper.
- Repeat with additional scoops of dough, placing each about 2 1/2 inches apart.
- Bake 12-15 minutes or until the cookies are done.
- Cool them on a rack.
- Repeat with all of the remaining dough, placing the dough back in the fridge in between batches.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/pumpkin-snickerdoodles/Nutrition
Serving: 1c | Calories: 102kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Cholesterol: 6mg | Sodium: 59mg | Fiber: 1g | Sugar: 12g
