Pumpkin Snickerdoodles
18 portions
52mA 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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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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Beat the softened butter and sugar together for 2-3 minutes or until creamed together.
6
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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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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Roll heaping tablespoons in the cinnamon sugar mixture and place 2 inches apart on a lined baking pan.
13
Bake for 10-13 minutes at 350° until set.
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