Pumpkin Snickerdoodles
Ingredients
The dough
-
½
cup
unsalted butter, melted & slightly cooled
-
¼
cup
packed light or dark brown sugar
-
½
cup
granulated sugar
-
1
teaspoon
pure vanilla extract
-
6
Tablespoons
pumpkin puree
-
1½
cups
all-purpose flour
-
¼
teaspoon
salt
-
¼
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
1½
teaspoons
ground cinnamon
-
1
teaspoon
pumpkin pie spice
-
½
cup
white chocolate chips (optional)
Coating
-
½
cup
granulated sugar
-
1
teaspoon
ground cinnamon
Instructions
- Whisk melted butter, brown sugar, and granulated sugar in a bowl until smooth, then mix in vanilla and pumpkin.
- In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice, then mix in the wet ingredients until combined.
- Cover the dough and chill for 30 minutes.
- Preheat the oven to 350°F (177°C) and prepare baking sheets.
- Scoop about 1.5 tablespoons of dough for each cookie, roll into balls, and coat in cinnamon-sugar mixture.
- Place the dough balls on the baking sheets, slightly flatten the tops, and bake for 11-12 minutes.
- Cool on the baking sheets for at least 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
18 cookies
Calories
120
Total fat
5g
Total carbohydrates
18g
Total protein
1g
Sodium
50mg
Cholesterol
20mg
You might also like