Pumpkin Snickerdoodles
These Pumpkin Snickerdoodles are soft and chewy and full of pumpkin spice. They are a spiced twist on the classic cookie , the only cookie you need this fall.
Ingredients
- 1/2 cup butter Room temp
- 1 large Egg Yolk
- 1/4 cup Pumpkin Puree
- 1/2 cup Granulated sugar
- 1/2 Cup light brown sugar
- 1/2 teaspoon vanilla extracts
- 1 1/2 cup all purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
Topping
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Cream together the butter ,egg yolk, both sugars , pumpkin puree and vanilla. Cream until smooth and fluffy
- Add the flour , cream of tarter , baking soda , salt and pumpkin pie spice
- Mix until a dough forms . Chill dough for about an hour .
- Once dough is chilled preheat oven to 350 degrees and line a cookie sheet with parchment paper. Mix the cinnamon and sugar in a small bowl. Scoop out about a tablespoon of dough and roll into a ball.
- Roll the ball in the cinnamon and sugar mixture coating all sides .
- Place on a parchment lined cookie sheet about 2 inches apart. Bake in preheated oven for 10-13 minutes.
- Cool on the cookie sheet for 4-5 minutes
- Transfer them to a cooling rack
Video
Notes
You should be able to get 16-18 cookies depending on the size you make the,
Nutritional information is estimations and can greatly differ in cooking methods .
Nutrition
Calories: 145kcalCarbohydrates: 23gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 138mgPotassium: 59mgFiber: 1gSugar: 14gVitamin A: 702IUVitamin C: 0.2mgCalcium: 14mgIron: 1mg
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