Pumpkin Spice Snickerdoodles
Need a lacto ovo vegetarian hor d'oeuvre? Pumpkin Spice Snickerdoodles could be a super recipe to try. This recipe makes 36 servings with 102 calories, 1g of protein, and 3g of fat each. For 12 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. Head to the store and pick up baking soda, ground nutmeg, flour, and a few other things to make it today. 174 people were glad they tried this recipe. It is brought to you by Cooking with Curls. Overall, this recipe earns a rather bad spoonacular score of 12%. Similar recipes include pumpkin spice snickerdoodles, Pumpkin Spice Snickerdoodles, and Pumpkin Spice Caramel Snickerdoodles.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking soda
1/2 cup brown sugar (lightly packed)
2 teaspoons cinnamon
2 teaspoons cream of tartar
2 large eggs
2 3/4 cup all-purpose flour
1/4 cup granulated sugar
1 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup pumpkin puree (NOT pumpkin pie filling)
1/2 teaspoon sea salt
1/2 cup unsalted butter (softened)
Equipment:
bowl
plastic wrap
baking paper
baking sheet
oven
wire rack
Cooking instruction summary:
Instructions In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree (not pumpkin pie filling) and vanilla extract and beat to combine. Stir in flour, cream of tartar, baking soda, spices and salt. Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes, or up to 3 days. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liner, set aside. In a small bowl, mix together sugar and cinnamon. Scoop dough into 1 1/4-inch balls and roll in cinnamon sugar mixture. Place on prepared baking sheets about 2 inches apart. Bake for 10 to 11 minutes until just set. Move cookies to a wire cooling rack and cool completely.
Step by step:
1. In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
2. Add the pumpkin puree (not pumpkin pie filling) and vanilla extract and beat to combine.
3. Stir in flour, cream of tartar, baking soda, spices and salt.
4. Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes, or up to 3 days.
5. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liner, set aside.
6. In a small bowl, mix together sugar and cinnamon. Scoop dough into 1 1/4-inch balls and roll in cinnamon sugar mixture.
7. Place on prepared baking sheets about 2 inches apart.
8. Bake for 10 to 11 minutes until just set. Move cookies to a wire cooling rack and cool completely.
Nutrition Information:
covered percent of daily need
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