Easy Pumpkin Snickerdoodles
Ingredients
The dough
-
½
cup
butter, softened
-
½
cup
white sugar
-
½
cup
brown sugar
-
1
large
egg
-
⅓
cup
pumpkin puree
-
1
tsp
vanilla extract
-
2
cups
all-purpose flour
-
½
tsp
baking soda
-
2
tsp
pumpkin pie spice
-
½
tsp
cream of tartar
-
½
tsp
salt
The topping
-
⅓
cup
granulated sugar
-
1
tsp
cinnamon
Instructions
- 1. Beat together the butter and both sugars in a large bowl or stand mixer.
- 2. Add the egg and beat until creamy, then mix in the pumpkin and vanilla.
- 3. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cream of tartar, and salt.
- 4. Slowly add the dry ingredients to the wet mixture until combined and chill the batter in the fridge for at least 90 minutes.
- 5. Preheat the oven to 350°F and line baking sheets with parchment paper.
- 6. Mix the sugar and cinnamon in a small bowl, scoop the dough into balls, and roll them in the cinnamon-sugar mixture.
- 7. Place the dough balls on the baking sheet and slightly flatten them.
- 8. Bake for 12-14 minutes, let cool for 5 minutes, then transfer to a wire rack until completely cooled.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
96
Total fat
4g
Total carbohydrates
14g
Total protein
1g
Sodium
20mg
Cholesterol
20mg
You might also like