Pumpkin Snicker-doodles
Pumpkin Snicker-doodles
A fall twist on an old classic. Yum!
Print Recipe
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 2β³ 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.
Servings: 24 cookies
