Pumpkin Snickerdoodles

A fun seasonal twist on the classic Snickerdoodle recipe that any autumn fan is sure to love!

Other Snickerdoodle Adaptations:

• Snickerdoodle Bars
• Snickerdoodle Blondies
• Snickerdoodle Cupcakes

A fun seasonal twist on the classic Snickerdoodle recipe that any autumn fan is sure to love!

Pumpkin Snickerdoodles

Ingredients:

• 1 cup butter, softened
• 1 1/2 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla (#6919)
• 3/4 cup pumpkin puree
• 2 3/4 cup all purpose flour (#1333)
• 2 tsp baking powder (#2848)
• 1/2 tsp salt (#1146)
• 1 1/2 tsp cream of tartar (#1008)
• 1/4 tsp nutmeg (#8550)
• 1/8 tsp cloves
• 1/2 tsp cinnamon (#3626)

Topping ingredients:

• 1/4 cup granulated sugar
• 2 1/4 tsp cinnamon (#3626) 

Instructions:

1. First, in a large bowl or stand mixer, cream butter and sugar until fluffy. Add egg, vanilla and pumpkin. Mix until barely combined.
2. In a medium bowl, stir together dry ingredients. Slowly incorporate dry ingredients into the batter, until well combined.
3. If your dough is overly sticky, dough may be chilled for an hour or longer until ready to proceed.
4. Then, preheat oven to 350 degrees.
5. In a zippered plastic freezer bag, combine sugar and cinnamon.
6. Next, ball cookie dough and drop into plastic bag. Gently roll in sugar mixture, and then transfer to greased cookie sheet. Space cookies 2″ apart.
7. Bake for 12-15 minutes.
8. Allow cookies to cool on pan for 1-2 minutes before transferring to a wire rack to cool completely.

Store in an airtight container for up to a week.

Comments

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