Small-batch Pumpkin Snickerdoodles
Ingredients
Cinnamon Sugar
-
2
tablespoons
granulated sugar
-
2
teaspoons
ground cinnamon
Cookies
-
1
cup
all-purpose flour
-
½
teaspoon
baking soda
-
¼
teaspoon
cream of tartar
-
¼
teaspoon
salt
-
½
teaspoon
ground cinnamon
-
⅛
teaspoon
ground ginger
-
⅛
teaspoon
ground cloves
-
⅛
teaspoon
ground allspice
-
pinch
ground nutmeg
-
4
tablespoons
unsalted butter
-
¼
cup
granulated sugar
-
¼
cup
brown sugar
-
1
large
egg yolk
-
2
tablespoons
canned pumpkin puree
-
½
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, mix together the sugar and cinnamon for the cinnamon sugar and set aside.
- In another small bowl, whisk together the flour, baking soda, cream of tartar, salt, and spices.
- In a medium bowl, combine the melted butter, granulated sugar, and brown sugar, whisking until well combined.
- Add the egg yolk, pumpkin puree, and vanilla extract to the wet mixture and whisk until smooth.
- Stir in the dry ingredients until just combined.
- Scoop rounded spoonfuls of dough, roll them into balls, and coat in the cinnamon sugar.
- Place the dough balls on the prepared baking sheet and flatten them to ½-inch thick.
- Bake for 10 to 13 minutes until the cookies look set.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
8 cookies
Calories
164
Total fat
7g
Total carbohydrates
23g
Total protein
1g
Sodium
150mg
Cholesterol
37mg
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