Dessertscrazyforcrust5.0
Pumpkin Snickerdoodles Recipe
These pumpkin spice coated cookies are great for the fall and are easy to freeze!
👥 22 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat oven to 350°F. Line 2 cookies sheets with parchment paper or silicon baking mats.
2
Add butter, pumpkin, granulated sugar and brown sugar to a large bowl. Mix until creamed, using a hand mixer or stand mixer.
3
Add egg yolk, vanilla, baking soda, salt, cream of tartar, cinnamon and pumpkin pie spice. Mix until combined then mix in flour until just mixed.
large egg yolk1cream of tartar1 teaspoonground cinnamon2 teaspoonspumpkin pie spice2 teaspoons
4
Stir together sugar and pumpkin pie spice for coating. Scoop 2-tablespoon size balls and roll in spiced sugar.
pumpkin pie spice2 teaspoons
5
Place cookies onto cookies sheets, 2-inches apart. Bake ⏱️ 12-15 minutes, or until puffy and slightly cracked and no longer glossy on top. Cool before removing from pan.
6
Store in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition Facts
calories
152 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
11 g
sodium Content
80 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
20 mg
carbohydrate Content
25 g
saturated Fat Content
3 g
unsaturated Fat Content
1.3 g
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