Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Makes 12 - 14 cookies

For the cookie:

  • 2 ½ cups  all purpose flour

  • 1 teaspoon baking soda

  • 1  teaspoon cream of tartar

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 8 oz unsalted butter, browned

  • 1 cup pumpkin puree

  • 1 cup light brown sugar

  • 1 cup granulated sugar

  • 2 egg yolks

  • 1 teaspoon vanilla extract

    For the cinnamon sugar topping:

  • 1 cup granulated sugar

  • 2 Tablespoon ground cinnamon

  • pinch of salt

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a bowl mix together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ground ginger. Set aside.

In another larger bowl mix together the melted butter, pumpkin puree, brown sugar, granulated sugar, egg yolks, and vanilla.

Add the dry ingredients to the wet ingredients and fold until just combined.

Using an ice cream scoop, scoop batter one by one directly into the cinnamon sugar mixture. Roll around until dough is covered by the cinnamon sugar.

Pat the dough into a ball and place on the prepared baking sheet, pressing the dough into an even disc. Repeat with remaining dough.

Bake cookies for 12 to 14 minutes or until golden brown. Let cool and serve.

Amanda FredericksonComment