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Pumpkin Snickerdoodles

A fall twist on an old classic. Yum!

INGREDIENTS:

½ cup sugar

1/3 cup light brown sugar, packed

½ cup unsalted butter, melted and slightly cooled

¼ cup pumpkin puree (not pumpkin pie mix!)

1 large egg yolk

¾ teaspoon real vanilla extract

1 ½ cups unbleached flour

¾ teaspoons cinnamon

½ teaspoon allspice

¼ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves (May also just use 2 teaspoons pumpkin pie spice instead of all spices)

½ teaspoon baking soda

¼ teaspoon cream of tartar

½ teaspoon salt

Topping:

¼ cup sugar

2 teaspoons ground cinnamon

Have on hand:

Parchment paper (You can also bake them on a greased cookie sheet but the parchment paper works best).

DIRECTIONS:

In a large bowl, combine sugars and butter, mixing well. Blend in pumpkin. Stir in 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 ones just until combined. Do not over-mix. Cover dough with clear 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. Prepare cinnamon sugar topping mixture by whisking together sugar and cinnamon in a small bowl.

Remove dough from refrigerator and scoop by heaping tablespoons and roll into balls . Roll balls in cinnamon-sugar and place prepared cookie sheet. Space at least 2″ apart.

Bake for 18-10 minutes or just until lightly browned. Keep your remaining dough refrigerated while cookies are baking and make sure baking sheet is completely cooled before baking another batch. Cool 20 minutes on cookie sheet before transferring to a cooling rack. Store at room temperature.

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