Pumpkin Snickerdoodle Cookies
Ingredients
The cookies
-
1 ½
cups
flour
-
1
teaspoon
cream of tartar
-
½
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
½
teaspoon
coarse salt
-
¼
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
a pinch
ground allspice
-
½
cup
butter, room temperature
-
½
cup
dark brown sugar
-
¼
cup
pure pumpkin puree
-
1
large
egg
-
1
teaspoon
pure vanilla extract
Cinnamon-Sugar Topping
-
2
teaspoons
granulated sugar
-
1
teaspoon
ground cinnamon
Instructions
- Whisk together the flour, cream of tartar, baking soda, cinnamon, salt, ginger, nutmeg, and allspice in a bowl and set aside.
- In another bowl, cream together the softened butter and brown sugar until fluffy, then add pumpkin puree, egg, and vanilla extract, beating until fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Cover the dough and refrigerate for 30-60 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix together the sugar and cinnamon for the topping.
- Form 2-inch balls of cookie dough, roll them in the cinnamon sugar, and place them on the baking sheet spaced apart.
- Bake for 9-12 minutes until set, then let cool for at least 15 minutes.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
190
Total fat
10g
Total carbohydrates
20g
Total protein
5g
Sodium
207mg
Cholesterol
96mg
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