Pumpkin Snickerdoodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 cup Butter, unsalted1 cup Granulated Sugar1/2 cup Brown Sugar3/4 cup Pumpkin, canned, without salt1 large Egg2 tsp Vanilla Extract3 3/4 cups white flour1 1/2 Baking Powder1/2 tsp Salt1/2 tsp Cinnamon, ground1/4 tsp Nutmeg, groundCoating:1/3 Granulated Sugar1 tsp Cinnamon, ground1/2 tsp Ginger, ground
In a large bowl, beat together the butter and sugar on med high speed until light and fluffy-about 2-3 minutes. Stir in pumpkin puree. then beat in egg and vanilla. Set aside.
In a separate bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Stir until fluffy and completely mixed. Cover and chill at least one hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Mix the coating ingredients in a small bowl. Using a small scoop, scoop dough into equal balls and roll into the sugar mixture.. Set on cookie sheet 2 inches apart. Dip the tines of a fork into the sugar mixture and slightly flatten the balls in a criss/cross pattern. Re-coat fork with each cookie.
Bake cookies for 13-14 minutes or until lightly browned on bottom. Let cool on baking sheet for 5 minutes and then put on wire rack to cool completely. Repeat with remaining dough.
Serving Size: 36- 2 cookie servings
Number of Servings: 36
Recipe submitted by SparkPeople user NESILVERS.
In a separate bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Stir until fluffy and completely mixed. Cover and chill at least one hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Mix the coating ingredients in a small bowl. Using a small scoop, scoop dough into equal balls and roll into the sugar mixture.. Set on cookie sheet 2 inches apart. Dip the tines of a fork into the sugar mixture and slightly flatten the balls in a criss/cross pattern. Re-coat fork with each cookie.
Bake cookies for 13-14 minutes or until lightly browned on bottom. Let cool on baking sheet for 5 minutes and then put on wire rack to cool completely. Repeat with remaining dough.
Serving Size: 36- 2 cookie servings
Number of Servings: 36
Recipe submitted by SparkPeople user NESILVERS.
Nutritional Info Amount Per Serving
- Calories: 165.1
- Total Fat: 6.5 g
- Cholesterol: 22.7 mg
- Sodium: 68.5 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 0.7 g
- Protein: 2.0 g