Pumpkin Snickerdoodles

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 03/10/2020, viewed by 353
yield18 portionstotal time52m

A little twist on the classic snickerdoodle, pumpkin puree brings a little extra flavor to the table!

What you will need

1 1/2 cups AP Flour

1 tsp Pumpkin Pie Spice

1/2 tsp ground Cinnamon

1/2 tsp Baking Soda

1 tsp Cream of Tartar

1/4 tsp Salt

1/2 cup Unsalted Butter

1/2 cup Granulated Sugar

1/4 cup Brown Sugar

1 Egg Yolk

1 tsp vanilla extract

1/4 cup pumpkin puree

CINNAMON SUGAR COATING:

2 Tbsp granulated sugar

1 tsp ground cinnamon

(Nutritional facts 416 calories, 16.96 g fat, 62.04 g carbohydrates, 5.3 g protein, 195 mg cholesterol, 210 mg sodium)

How to cook

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Gather and portion all ingredients.

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er, or large mixing bowl if using a hand mixer.

Add softened butter, cane sugar, and brown sugar to the bowl of a stand mixer, or large mixing bowl if using a hand mixer.

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d together.

Beat the softened butter and sugar together for 2-3 minutes or until creamed together.

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Scrape down the sides of the bowl and add the egg yolk and vanilla extract.

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Scrape down the sides of the bowl again and beat in the pumpkin puree.

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lt.

Add the cream of tartar, pumpkin pie spice, cinnamon, baking powder, and salt.

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Slowly pour in flour and mix until just incorporated.

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Wrap in plastic and refrigerate for 30 minutes.

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Set oven to 350 degrees

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part on a lined baking pan.

Roll heaping tablespoons in the cinnamon sugar mixture and place 2 inches apart on a lined baking pan.

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Bake for 10-13 minutes at 350° until set.

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