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  • Jenn Leach

    Pumpkin Snickerdoodle Cookies: Soft, Chewy, Tender Cookie Recipe

    2 days ago

    This recipe mixes pumpkin with the cinnamon-sugar of snickerdoodle cookies for the ultimate pumpkin Fall snickerdoodle cookie.

    https://img.particlenews.com/image.php?url=0ZsqCZ_0wOUFyBg00
    Photo bypinterest

    Try this when you get a chance!

    Ingredients

    • 3/4 cup (1 1/2 sticks) unsalted butter, softened
    • 1 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1/2 cup pumpkin puree (not pumpkin pie filling)
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon cream of tartar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground cloves

    Coating

    • 3 tablespoons granulated sugar

    1 tablespoon ground cinnamon

    Directions

    Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

    Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).

    Add Pumpkin and Egg: Mix in the pumpkin puree, egg, and vanilla extract until well combined.

    Mix Dry Ingredients: In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

    Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

    Prepare Coating: In a small bowl, mix together the 3 tablespoons of sugar and 1 tablespoon of cinnamon.

    Shape the Cookies: Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture to coat.

    Place on Baking Sheet: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

    Bake: Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The cookies will look soft in the center.

    Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

    Enjoy: Enjoy your pumpkin snickerdoodle cookies with a cup of tea or coffee, perfect for fall!

    What do you think?

    Looking for inspiration for a Fall cookie? You found it!

    Would you try this?


    Related Search

    Pumpkin Snickerdoodle cookiesFall cookie recipesPumpkin dessertsBaking tipsRecipesCooking

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