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Pumpkin Snickerdoodle Cookies Recipe

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This recipe for Pumpkin Snickerdoodle Cookies is from Cookbook #3, 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:  
2½ c. all-purpose flour
1 T. cornstarch
1 tsp. cream of tartar
¼ tsp. baking powder
1½ tsp. ground cinnamon
½ tsp. each ground nutmeg, ground ginger, salt
¼ tsp. each ground cloves, ground allspice
¾ c. granulated sugar
⅔ c. packed brown sugar
12 T. unsalted butter, room temperature
1 lg. egg yolk
½ c. pumpkin puree (not pumpkin pie filling)
1½ tsp. vanilla extract

For rolling:
¼ c. granulated sugar
1 tsp. ground cinnamon
Directions:
Directions:
In a mixing bowl whisk together the flour, cornstarch, cream of tartar, baking soda, baking powder, 1½ tsp. cinnamon, nutmeg, ginger, salt, cloves and allspice. Set aside.

In the bowl of an electric stand mixer cream together the butter and sugars until fluffy, about 2 minutes. On medium-low mix in the egg yolk then add the pumpkin and vanilla extract. Slowly mix in the dry ingredients until just combined. Scrape the bowl well, so it's all mixed in. Set in refrigerator for at least 3 hours, or overnight.

When ready to bake, preheat oven to 350º. Line a baking sheet with parchment paper. Whisk the ¼ sugar and 1 tsp. cinnamon together in a small bowl. Using a 2-tablespoon cooking scoop, scoop the dough and roll it into a ball. Roll the ball in the cinnamon sugar. Transfer the balls to the baking tray, spacing 2 inches apart. Bake until tops are starting to crack - 10-13 minutes.
Number Of Servings:
Number Of Servings:
36 cookies
Preparation Time:
Preparation Time:
30 minutes plus chilling and baking time
Personal Notes:
Personal Notes:
Note: Make sure the dough is very well chilled.

 

 

 

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