Pumpkin Snickerdoodles
These pumpkin snickerdoodles combine the classic cinnamon-sugar coating with real pumpkin and warm fall spices.
Instructions
- 1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2
In a medium bowl, whisk together flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
- 3
In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy. Beat in pumpkin puree, egg, and vanilla.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 5
In a small bowl, mix 1/4 cup sugar and 2 teaspoons cinnamon. Shape dough into 1-inch balls and roll in the cinnamon-sugar mixture.
- 6
Place balls 2 inches apart on prepared baking sheets. Bake for 12-14 minutes, or until edges are set. Let cool on baking sheets for 5 minutes before transferring to a wire rack.
Recipe Details
Servings: 30
Ingredients:
- 3 cups All-Purpose Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp Salt
- 1 cup Unsalted Butter
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/4 cup Pumpkin Puree
- 1 Large Egg
- 1 tsp Vanilla Extract
Equipment:
- Baking Sheets
- Parchment Paper
- Electric Mixer
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