Description
Satisfy your fall cravings with Pumpkin Snickerdoodle Cookies. Discover a delicious recipe that will leave you wanting more!
Ingredients
Scale
- 3/4 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Step 1: Line a large plate or tray with paper towels and spread the pumpkin puree evenly over the top. Add more paper towels to the top, press down gently, and leave to soak for at least 5 minutes. Replace the top paper towels after 2 minutes.
- Step 2: Preheat the oven to 350°F. Line 2-3 baking sheets with parchment paper.
- Step 3: In a medium bowl, whisk the flour, pumpkin spice, baking soda, cream of tartar, and salt until well combined. Set aside.
- Step 4: In a large mixing bowl, beat the butter and sugars until smooth. Blend in the egg yolks and vanilla.
- Step 5: Remove the paper towels from the pumpkin and carefully scrape the puree off the bottom paper towels. Add to the bowl and mix until well combined.
- Step 6: Gently mix the dry ingredients into the wet ingredients by hand until just combined. Cover the bowl with plastic wrap and refrigerate for at least 30-60 minutes.
- Step 7: In a small bowl, combine the granulated sugar and cinnamon for the coating.
- Step 8: Once the dough is chilled, portion into 1 1/2 tablespoon balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Step 9: Arrange the cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Step 10: Let the cookies cool on the baking sheets for 5 minutes. Then, transfer to a wire rack to cool completely. Enjoy!
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg