PUMPKIN SNICKERDOODLE COOKIES RECIPES RECIPES

Steps:

• For the cookie dough: In a medium bowl, whisk together the butter, brown sugar, pumpkin puree and vanilla until well combined. 
• In a separate medium bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, salt and baking powder. 
• Add the flour mixture to the pumpkin mixture and stir until all the dry ingredients are well mixed. Cover the bowl and refrigerate until the dough is firm, at least 4 hours or overnight. 
• Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
• For the spiced sugar: Stir together the granulated sugar and pumpkin pie spice in a small bowl. 
• Scoop the dough into balls, about 2 tablespoons each. Roll each ball in the spiced sugar until well coated and arrange at least 2-inches apart on the prepared baking sheets. 
• Bake until the cookies are puffed, set around the edges and begin to crack on top, 11 to 13 minutes. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.

Steps:

• Heat oven to 375°F. Open cookie mix; remove and set aside cinnamon-sugar packet. In large bowl, stir together cookie mix and remaining ingredients until soft dough forms. Cover and refrigerate dough 15 minutes.
• In small bowl, pour contents of cinnamon-sugar packet. Drop dough by rounded teaspoonfuls into cinnamon-sugar mixture, rolling until coated. Place 2 inches apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.