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Pumpkin Snicker-doodles

Pumpkin Snicker-doodles

A fall twist on an old classic. Yum!
Print Recipe
Prep Time:15 minutes
Cook Time:10 minutes
Chill:1 hour
Total Time:1 hour 25 minutes

Ingredients

  • Β½ cup sugar
  • β…“ cup light brown sugar packed
  • Β½ cup unsalted butter melted and slightly cooled
  • ΒΌ cup pumpkin puree (not pumpkin pie mix!)
  • 1 large egg yolk
  • ΒΎ teaspoon real vanilla extract
  • 1 Β½ cups unbleached flour
  • ΒΎ teaspoon cinnamon
  • Β½ teaspoon allspice
  • ΒΌ teaspoon ginger
  • ΒΌ teaspoon nutmeg
  • ΒΌ teaspoon ground cloves
  • Β½ teaspoon baking soda
  • ΒΌ teaspoon cream of tartar
  • Β½ teaspoon salt

Topping:

  • ΒΌ cup sugar
  • 2 teaspoons ground cinnamon

Instructions

  • In a large bowl, combine sugars and butter, mixing well. Blend in the pumpkin puree. Add the egg yolk and vanilla extract, mixing well.
  • In a separate bowl, stir together flour, spices, baking soda, cream of tartar and salt. Slowly add dry ingredients to wet ingredients just until combined. Do not over-mix.
  • Cover dough with plastic wrap and place in the refrigerator to chill for at least an hour.
  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a small bowl, prepare cinnamon sugar topping.
  • Remove dough from refrigerator and scoop by heaping tablespoons and roll into balls. Roll dough balls in cinnamon-sugar and place on the prepared cookie sheet. Space at least 2β€³ apart.
  • Bake for 8-10 minutes or until lightly browned. Keep your remaining dough refrigerated while cookies are baking and make sure the baking sheet is completely cooled before baking another batch.
  • Cool 20 minutes on cookie sheet before transferring to a cooling rack. Store in a sealed container at room temperature.

Notes

Don’t have all the spices listed? You can replace all the spices with 2 teaspoons of pumpkin pie spice.
Course: Dessert
Keyword: Celebrations, cookies, Dessert, easy, hosting, pumpkin, Recipe
Servings: 24 cookies

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