Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

from thepioneerwoman.com
18 serving(s)

Ingredients

  • 1/2 c. unsalted butter, melted
  • 3/4 c. light brown sugar
  • 1/3 c. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cream of tartar
  • 3/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/4 tsp. baking powder
  • 3 tbsp. granulated sugar
  • 1 1/2 tsp. pumpkin pie spice

Directions

  1. 1

    For the cookie dough: In a medium bowl, whisk together the butter, brown sugar, pumpkin puree and vanilla until well combined.

  2. 2

    In a separate medium bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, salt and baking powder.

  3. 3

    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.

  4. 4

    Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

  5. 5

    For the spiced sugar: Stir together the granulated sugar and pumpkin pie spice in a small bowl.

  6. 6

    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.

  7. 7

    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.