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Ingredients
| salted butter: 8 oz (softened) |
| granulated sugar: 1 1/2 cups |
| canned pumpkin: 3/4 cup |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| vanilla extract: 2 tsp |
| eggs: 1 (large) |
| all-purpose flour (unsifted): 3 3/4 cups |
| granulated sugar: 1/2 cup |
| ground cinnamon: 1 tsp |
| ground ginger: 1/2 tsp |
| allspice: 1/2 tsp |
Pumpkin Snickerdoodles
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
14 min -
Servings
2 serving(s)
Tags
- Cream butter until fluffy.
- Add granulated sugar and pumpkin, and beat well.
- Add baking powder, salt, ground cinnamon, vanilla extract and egg and beat until well mixed.
- Beat in all purpose flour, little bit at a time.
- Preheat oven to 350*.
- Cover dough with plastic and chill very well.
- Before removing the dough from the fridge, in a small bowl, mix together granulated sugar, ground cinnamon, ground ginger.
- Working quickly, use a medium cookie scoop to form 2-teaspoon sized balls. Roll between your palms until uniform and then roll in the sugar mixture.
- Place 2 inches apart on a greased or parchment or silpat lined baking sheet.
- Once you have rolled all the cookies in the sugar once, start back at the beginning and roll them all a second time – this really increases the nice sugary crispiness on the baked cookies. Trust me here – it is worth doing.
- Bake at 350 degrees for 12 to 14 minutes, until they are very well browned. Remove immediately to a wire rack and cool completely before storing in an airtight container.