Pumpkin Snickerdoodles
Author: Cyd Converse
Recipe type: Cookie
Prep time:
Cook time:
Total time:
Serves: 30
- ¾ cup canned pumpkin puree
- 1 cup of unsalted butter, softened
- 1½ cups of granulated sugar
- 1 tablespoon vanilla extract
- 1½ teaspoons of baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch ground cloves
- ½ teaspoon of salt
- 1 egg
- 2⅔ cups of all-purpose flour
- ½ cup of granulated sugar
- 1 tablespoon of cinnamon
- In a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream softened butter for 1 minute
- Next add the sugar, pumpkin, vanilla extract, baking powder, cinnamon, nutmeg and cloves, and beat until well combined
- Add egg and beat until combined, scraping the sides of the bowl as necessary
- Add flour and beat until just incorporated
- Cover bowl and chill for 2 - 3 hours
- Preheat oven to 350 degrees
- While the oven is heating, combine sugar and cinnamon for rolling in a small bowl
- Scoop cookies using a cookie scoop and gently roll in the cinnamon sugar mixture
- Place on a baking sheet lined with parchment paper and bake for 9 - 11 minutes
- Move to a baking rack to cool
Recipe by The Sweetest Occasion at https://thesweetestoccasion.com/2018/10/the-very-yummiest-chewy-pumpkin-snickerdoodles/
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