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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

Course Dessert

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.

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