Pumpkin Snickerdoodle
Soft, sweet and perfect with hot tea or coffee. An amped up snickerdoodle because of the pumpkin puree.
Ingredients
- 1 cup butter-salted and softened
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 lg egg
- 2 tsp vanilla extract
- 3-3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Sugar Coating
- 1/2 cup white sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp allspice
Instructions
- Cream butter and sugars together in a large bowl until ight and fluffy.
- Beat in pumpkin until well combined.
- Add egg and vanilla and mix well.
- In a separate bowl or I use a piece of parchment for easy transfer to the stand up mixing bowl. Combine flour, baking powder, salt, cinnamon and nutmeg.
- Add the dry ingredients to the wet and mix well.
- Wrap the dough in plastic wrap, flattening to 2-3" thick. Place in the freezer for 1 hour.
- Preheat oven to 350'
- In a small bowl or pie plate mix all the ingredients for the sugar coating.
- Roll the dough into 1.5" balls and roll in the sugar coating mixture. Place on a baking sheet lined with parchment paper or a silpat mat.
- If you like your cookies really fluffy leave them as is. I flattened my cookies and they were a little crunchy and chewy just the way I like them. To flatten the cookies use a glass and dip it in the sugar coating each time, then flatten the cookies.
- Bake for 14 minutes.
- I like to do a test cookie the first time to find the perfect baking time.