Pumpkin Spice Snickerdoodles
By Kelsi Roth, Senior Graphic Designer & Social Media Coordinator
It may be November, but pumpkin spice season is far from over! This take on a classic snickerdoodle is soft, fluffy, and the perfect treat to end your day.
Pumpkin Spice Snickerdoodles
Equipment
- Medium Bowl
- whisk
- Large Bowl
- hand mixer
- Baking Sheet
- small bowl
- Cooling Rack
Ingredients
Cookie Ingredients
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 2 teaspoons vanilla extract
Coating Ingredients
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, combine the flour, baking powder, salt and pumpkin pie spice. Whisk to blend and set aside.
- In a large bowl, beat together the sugars and butter until light and fluffy.
- Blend in the pumpkin purée, then beat in the egg and vanilla until well incorporated.
- With the mixer on low, add in the dry ingredients with the wet. I would add them in 2 different batches so you don’t get flour everywhere.
- Mix until well incorporated. Cover and chill the dough for at least 1 hour.
- After 1 hour, preheat your oven to 350 degrees.
- Line your baking sheets with parchment paper.
- Combine the sugar and cinnamon in a small bowl for the coating.
- Scoop the dough (about 1 tablespoon) and roll into a ball with your hands.
- Coat the dough ball in the cinnamon sugar mixture and place on the prepared baking sheet.
- Repeat to fill the baking sheets. You should space the dough balls 2-3 inches apart.
- Using the bottom of a glass cup, flatten the dough balls slightly.
- Bake the cookies for 10-12 minutes. Let cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.
November 16, 2020
No Comments
