Pumpkin Snickerdoodles
One of my FAVORITE cookies ever is a good old fashioned snickerdoodle- I’m a sucker for cinnamon and a soft cookie! This Fall version of the classic is even better! It’s packed with flavor and SO satisfying. Warning- you will definitely eat 6-10 at once. I did.
Ingredients
2 sticks butter, room temperature
1 cup sugar
3/4 cup brown sugar
3/4 cup pumpkin puree
1 egg yolk
2 teaspoons vanilla extract
3 1/4 cup all purpose flour
3 1/2 teaspoons cornstarch
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup sugar + 1 1/2 teaspoons ground cinnamon
Instructions
In a bowl with an electric mixer cream together the room temperature butter and sugars until light and fluffy
Add in the pumpkin puree, egg yolk, and vanilla extract. Mix to combine
To the wet ingredients add in the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Mix together until combined
Cover the bowl with plastic wrap and put into the refrigerator to let the dough chill for 1-2 hours
Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper
In a small bowl mix together the sugar and cinnamon
Scoop out a tablespoon at a time, roll it into a ball, and coat in the cinnamon sugar
Put onto the sheet trays and space about 2 inches apart
Put into the preheated oven and bake for 12-14 minutes until puffed and slightly golden
