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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pumpkin Snickerdoodle Cookies Recipe

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This recipe for Pumpkin Snickerdoodle Cookies is from Jessica's Holiday Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C butter, cubed
2/3 C pumpkin
1/2 C sugar
1/2 C plus 2 Tbs dark brown sugar
2 egg yolks
2 tsp vanilla
1 2/3 C flour
1 1/2 tsp pumpkin spice
1 tsp baking soda
1 1/2 tsp cream of tartar
1/2 tsp kosher salt
1/3 C sugar for rolling
1/2 tsp cinnamon for rolling
Directions:
Directions:
Preheat the oven to 350º. Line two baking trays with parchment paper.

Brown butter in saucepan. This will take about 9-11 minutes. Pour into bowl. Let cool 20 minutes. Then chill in fridge 5-10 minutes. Do not let it solidify.

Pat pumpkin dry with paper towels until it feels like soft playdough and measures roughly 1/3 cup.

When the butter is cool, whisk in brown sugar and sugar for 1 minute. It should look like wet sand. Whisk in egg yolks, vanilla, and pumpkin.

Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill in fridge for 5 minutes.

In small bowl, combine the cinnamon and sugar. Using large scoop, scoop the dough into 13 balls. Roll each ball in cinnamon sugar and place on baking sheet 2 inches apart.

Bake 9-10 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Do not overbake or the cookies will be puffy and cakier. Cool completely on wire rack.
Number Of Servings:
Number Of Servings:
13 cookies

 

 

 

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