Pumpkin Snickerdoodles
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 10 min @ 350° |
| Source | iHeartNaptime.net |
| Yield / serves | ~3 dozen |
| Rating | Very good |
Ingredients
- 1 cup salted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 3/4 cup pumpkin puree, remove extra moisture with paper towel
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoon cream of tarter
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon nutmeg
- 1 cup white chocolate chips (optional)
Sugar mixture for rolling dough in:
- 1/2 cup granulated sugar
- 4 teaspoons ground cinnamon
- 1 teaspoon pumpkin spice
Preparation
Preheat oven to 350°F. Line cookie sheets with parchment paper. In a medium-sized bowl, combine all the dry ingredients: flour, baking soda, baking powder, salt, cream of tarter, cinnamon, pumpkin spice and nutmeg. Set aside.
In a large bowl, cream butter and sugar with an electric mixer for about 1 minute. Add in vanilla and egg and mix just until combined. Then add in the pumpkin and stir until combined.
Next add flour to pumpkin mixture and mix together just until combined. Fold in the white chocolate chips if desired and then cover bowl with plastic wrap. Place in the refrigerator for at least 15 minutes (it will help it not be as sticky when rolling).
In a small bowl, mix together the remaining sugar, cinnamon and pumpkin spice. Roll the dough into 1-inch balls and then roll into the sugar mixture. Then place the cookies on the pan about two inches apart.
Bake for 12-13 minutes, or until the edges are lightly golden. Remove from oven and allow cookies to cool for 1-2 minutes on the pan. Then place on a cooling rack to cool completely.
