PUMPKIN SNICKERDOODLES RECIPE - HOW TO MAKE PUMPKIN ...
With plenty of pumpkin pie spice? and just enough pumpkin puree, these easy pumpkin snickerdoodle cookies are everything you want in a sweet treat come fall.
Provided by THEPIONEERWOMAN.COM
Categories baking comfort food dessert snack
Total Time 5 hours
Prep Time 15 minutes
Cook Time 0S
Yield 18 servings
Number Of Ingredients 12
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.
PUMPKIN SNICKERDOODLES RECIPE - HOW TO MAKE PUMPKIN ...
With plenty of pumpkin pie spice? and just enough pumpkin puree, these easy pumpkin snickerdoodle cookies are everything you want in a sweet treat come fall.
Provided by THEPIONEERWOMAN.COM
Categories baking comfort food dessert snack
Total Time 5 hours
Prep Time 15 minutes
Cook Time 0S
Yield 18 servings
Number Of Ingredients 12
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.
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Oct 20, 2017 · The mini chocolate chips give it an added boost of flavor. Why is it that pumpkin and chocolate taste so good together? Be sure to use MINI chocolate chips. They work best in this cake. The regular size chocolate chips will sink to the bottom of the bundt pan and won’t distribute through the cake batter as evenly as the mini …
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