Pumpkin snickerdoodle cookie

Name: Pumpkin snickerdoodle cookie Recipe
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 25
Ingredients: 1.5 cup Flour - Gold medal all purpose flour; 0.5 tsp Cinnamon ground; 1.0 tsp Allspice; 0.5 tsp Baking Soda; 1.0 tsp Cream of tartar; 1 stick (1/2 cup) Earth Balance Natural Buttery Spread (can substitute regular butter); (If using unsalted butter add 1/4tsp salt); 0.5 cup Granulated Sugar; 0.25 cup packed Brown Sugar; 1.0 large Egg Yolk; 1.5 tsp Vanilla Extract; 1/4c pumpkin puree; Topping used to roll cookies in before baking; 2 TBS Granulated Sugar; 1/8 tsp Cinnamon ground

Minutes to Prepare: 60
Minutes to Cook: 30

Number of Servings: 25

Ingredients

1.5 cup Flour - Gold medal all purpose flour0.5 tsp Cinnamon, ground1.0 tsp Allspice0.5 tsp Baking Soda1.0 tsp Cream of tartar1 stick (1/2 cup) Earth Balance Natural Buttery Spread (can substitute regular butter)(If using unsalted butter add 1/4tsp salt)0.5 cup Granulated Sugar0.25 cup, packed Brown Sugar1.0 large Egg Yolk1.5 tsp Vanilla Extract1/4c pumpkin pureeTopping used to roll cookies in before baking2 TBS Granulated Sugar1/8 tsp Cinnamon, ground

Directions

Cream sugars and butter. Add egg yolk. Add other wet ingredients. Add dry ingredients. Refrigerate for at least 30min. Scoop into balls and roll in cinnamon sugar mixture before placing on baking pans.Bake 350 for 11-13min. Let cool on pan for 3min before moving to cooling rack.

Serving Size: Makes 25 cookies

Number of Servings: 25.0

Recipe submitted by SparkPeople user WILSOD1.

Servings Per Recipe: 25

Nutritional Info Amount Per Serving

Calories: 87.7
Total Fat: 3.7 g
Cholesterol: 7.4 mg
Sodium: 58.6 mg
Total Carbs: 13.6 g
Dietary Fiber: 0.4 g
Protein: 0.9 g

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