Pumpkin Snickerdoodles
Soft, chewy pumpkin cookies rolled in cinnamon sugar.
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Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree blotted
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/4 cup granulated sugar for rolling
- 1 tbsp ground cinnamon for rolling
Instructions
- Blot the pumpkin between paper towels to remove extra moisture.
- Beat the butter and sugars until fluffy, then beat in the pumpkin, egg yolk and vanilla.
- Mix in the flour, cream of tartar, baking soda, salt and spice. Chill 1 hour.
- Preheat to 350°F. Roll 1 1/2-inch balls in cinnamon sugar and place on lined sheets.
- Bake 11 to 13 minutes, until the edges are set. Cool 5 minutes on the sheet.
Notes
Keeps 5 days in an airtight container. Freeze cookies or dough balls up to 3 months.