PUMPKIN SNICKERDOODLES
These Snickerdoodle Pumpkin Cookies are super soft and chewy (no cake!), Made from real pumpkin and coated in cinnamon and sugar. The perfect cookie recipe for fall!
Ingredients
- 1 egg
- 1 1/2 cup granulated sugar
- 1/2 teaspoon of salt
- 2 teaspoons of pure vanilla extract
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of pumpkin pie spice
- 1 cup unsalted butter, softened
- 1/2 cup 100% pure canned pumpkin
- 2 2/3 cups all-purpose flour
To ride:
- 1 tablespoon of pumpkin pie spice
- 1/2 cup granulated sugar
Instructions
First, in the bowl of a stand mixer, beat butter at room temperature on medium speed for about 30 seconds, until smooth.
Then, add the sugar, pumpkin, vanilla extract, baking powder, pumpkin pie spice and salt.
Beat until blended, about 2 minutes. Pause to scrape the sides of the bowl as needed.
Add the egg and let combine.
Add the flour and allow the mixture to combine until all the flour is incorporated, scraping down the sides of the bowl again as needed.
Cover and refrigerate for about two hours, until the dough takes on the consistency of a spoon.
After two hours, preheat the oven to 350 degrees.
Combine remaining sugar and pumpkin pie spice on a piece of baking paper or in a flat pie pan.
Line the baking sheets with a non-stick silicone liner or parchment paper.
Use a medium cookie scoop to scoop up the dough.
Lightly roll the dough into a ball and coat with the sugar and pumpkin pie spice mixture.
Place on a baking sheet and bake for about 10 minutes.
Happy Cooking Time.
