Print

Pumpkin Snickerdoodles

Course Dessert

Ingredients

  • 1/2 cup Butter Room Temperature
  • 1/2 cup Sugar
  • 1/4 cup Brown Sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 1/4 cup Farmers Market Pumpkin Puree
  • 1 1/2 cup all purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 tsp baking soda

Instructions



  1. Preheat the oven to 350 degrees.



    In a medium size bowl, cream the butter, sugar, brown sugar
    and vanilla together. Add in the egg yolk and pumpkin pure and stir just until
    combined. Sift in the flour, cinnamon, ginger, nutmeg, cloves, salt, baking
    soda, and baking powder. Mix until a stiff batter appears.



    In a small bowl, toss together the cinnamon and sugar for
    coating.



    Scoop out 2 tablespoons of dough and roll into a ball, toss
    into the sugar and cinnamon mixture and place 2 inches apart on a cookie sheet.



    Bake for 10-12 minutes.