Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

  • Prepare: 2H 15M
  • Cook: 10M
Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1/2 cup 100% pure canned pumpkin, pure canned
  • Refrigerated

    • 1 Egg
  • Baking & Spices

    • 2 2/3 cups All-purpose flour
    • 1 1/2 tsp Baking powder
    • 2 cups Granulated sugar
    • 4 tsp Pumpkin spice
    • 1/2 tsp Salt
    • 2 tsp Vanilla extract, pure
  • Dairy

    • 1 cup Butter, unsalted
  • Time
  • Prepare: 2H 15M
  • Cook: 10M

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Ingredients

  • 1 cup of unsalted butter, softened
  • 1/2 cup of 100% pure canned pumpkin
  • 1 1/2 cups of granulated sugar
  • 2 teaspoons of pure vanilla extract
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of pumpkin pie spice
  • 1/2 teaspoon of salt
  • 1 egg
  • 2 2/3 cups of all-purpose flour
  • For rolling:
  • 1/2 cup of granulated sugar
  • 1 tablespoon of pumpkin pie spice

Directions

  • In the bowl of a stand mixer, beat room temperature butter on medium speed for about 30 seconds, just until smooth.
  • Add sugar, pumpkin, vanilla extract, baking powder, pumpkin pie spice and salt.
  • Beat until well combined, about 2 minutes. Pause to scrape down sides of bowl as needed.
  • Add egg and let combine.
  • Then add flour and let mixture combine until all flour is incorporated, again scraping down sides of bowl as needed.
  • Cover and refrigerate approximately two hours, until dough is a scoopable consistency.
  • After two hours, preheat oven to 350 degrees.
  • Combine remaining sugar and pumpkin pie spice on a spare piece of parchment paper or in a flat pie pan.
  • Line baking sheets with non stick silicone liner, or parchment paper.
  • Use a medium cookie scoop to scoop dough.
  • Lightly roll dough into ball and coat with pumpkin pie spice sugar mixture.
  • Place on baking sheet and bake for approximately 10 minutes.
  • Serves: 32 cookies
  • Prepare: PT2H15M
  • Cook Time: PT10M
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Title:

Pumpkin Snickerdoodle Cookies - No. 2 Pencil

Descrition:

Cook, Bake & Create

Pumpkin Snickerdoodle Cookies

  • Produce

    • 1/2 cup 100% pure canned pumpkin, pure canned
  • Refrigerated

    • 1 Egg
  • Baking & Spices

    • 2 2/3 cups All-purpose flour
    • 1 1/2 tsp Baking powder
    • 2 cups Granulated sugar
    • 4 tsp Pumpkin spice
    • 1/2 tsp Salt
    • 2 tsp Vanilla extract, pure
  • Dairy

    • 1 cup Butter, unsalted

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No. 2 Pencil

Pumpkin Snickerdoodle Cookies - No. 2 Pencil

Cook, Bake & Create