Pumpkin Snickerdoodle Cookies

Chilly mornings call for a classic cookie recipe. This tasty and simple recipe was created by one of our employees Meg Magnuson, thanks Meg! 

Course Dessert, Snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 3/4 cup Farmer's Market Foods Pumpkin Puree
  • 1 cup butter softened
  • 1 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 3/4 cups flour
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350 F

  2. Mix butter and sugar until fluffy. Beat in the egg, vanilla, and pumpkin. 

  3. In a separate bowl, mix dry ingredients and then add to batter. If the dough is too sticky, chill for an hour.

  4. In a small bowl, mix 1/4 cup sugar and 2 1/4 teaspoon cinnamon. 

  5. Shape dough into tablespoon sized balls and roll in cinnamon and sugar mix. Space cookies on sheet about 2 inches apart, and bake for 12 - 15 minutes.

  6. Allow the cookies to cool on the pan for about 2 - 3 minutes before moving them to a cooling rack.