We really like snickerdoodles at our house so we wanted to try these pumpkin snickerdoodles. We hope you will enjoy them too!
Cream together wet ingredients:
*1 cup Granulated Sugar
*3/4 Brown Sugar, packed
*1 cup Salted Butter, room temperature
*1 Egg Yolk
*3/4 cup Pure pumpkin, canned (This much pumpkin makes a soft cookie next time I might try 1/2 cup for a bit more crunchy cookie.)
*2 teaspoons Vanilla Extract
Sift together in a flour sifter into a bowl the following:
*3 1/4 cups plus 2 tablespoons All-purpose Flour
*1 teaspoon Cornstarch
*1 teaspoons Cream of Tarter
*1 teaspoon Baking Soda
*1/2 teaspoon Baking Powder
*1/2 teaspoon Salt
*1 teaspoon Cinnamon
*1/2 teaspoon Ginger
*1/8 teaspoon Nutmeg
*1/4 teaspoon Allspice
Sugar Cinnamon for rolling:
*1/4 cup Granulated Sugar
*1 1/2 teaspoons Cinnamon
Combine the wet and dry ingredients in a bowl and hand mix together just until incorporated.
When cookie dough is combined, using a tablespoon cookie scoop, scoop cookies. Place the scooped cookie dough into your hand and roll into a ball and place in the cinnamon sugar mixture and roll until covered with mixture.
Then place sugar cinnamon coated ball onto a Silpat covered 1/2 baking sheet, repeat. Bake the cookies at 350*F. for 10-12 minutes (12 cookies per sheet).
Makes about 5 dozen cookies.
Recipe adapted from Cooking Classy
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