01 Oct Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies
With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
Pumpkin Snickerdoodle Cookies
With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
Ingredients
- ½ cup butter room temperature
- ¾ cup sugar divided
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- ¼ cup Farmers Market Pumpkin Puree
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon divided
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350°F.
- In a medium size bowl, cream the butter, ½ cup sugar, brown sugar, and vanilla together.
- Add in the egg yolk and pumpkin puree and stir until combined.
- Sift in the flour, 1 teaspoon cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Mix until a stiff batter forms.
- In a small bowl, toss together 1 teaspoon cinnamon and ¼ cup sugar for coating.
- Scoop out two tablespoons of dough and roll into a ball, toss into the sugar and cinnamon mixture, and place two inches apart on a cookie sheet.
- Bake for 10-12 minutes.
- Remove from oven, let cool, and enjoy!
Recipe Provided by INFRA