Pumpkin Snickerdoodles
Pumpkin Snickerdoodles give you that same great snickerdoodle base, but stepped up a notch with pumpkin. They will sink into your mouth and scream fall!
Servings: 30 cookies
Calories: 168kcal
Ingredients
- 1 c butter
- 1 ½ c sugar
- ¾ c pumpkin puree
- 1 large egg
- 2 tsp vanilla
- 3 ¾ c flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
Rolling Sugar:
- ½ c sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp all-spice
Instructions
- In a large bowl cream butter until fluffy.
- Add sugar and pumpkin puree, beat well.
- Mix in egg and vanilla, scraping down sides to incorporate all ingredients.
- In a medium bowl, whisk together flour, baking powder, salt, and ground cinnamon.
- Beat flour mixture into liquid mix a little at a time until fully incorporated.
- Cover dough with plastic wrap and chill for at least 1 hour.
- Mix rolling sugar ingredients together in a small bowl.
- When ready to bake, preheat oven to 350 degrees.
- Line baking sheet with silpat.
- Remove cookie dough from the fridge.
- Use a medium scoop to scoop out dough and roll into balls.
- Roll balls in cinnamon sugar mix, making sure they are coated well.
- Place 2” apart onto prepared sheets.
- Use a glass with a flat bottom to dip in sugar and flatten the balls.
- Bake at 350 for 10-12 mins until they are slightly firm to the tough.
- Let cool on baking sheets for 5 mins then transfer to wire rack to cool completely.
Nutrition
Calories: 168kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 95mg | Potassium: 58mg | Fiber: 0g | Sugar: 13g | Vitamin A: 1150IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.9mg