Pumpkin Snickerdoodles

Recipe by Xexe383
READY IN: 44mins
SERVES: 8
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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