Delight in the flavors of fall with these Pumpkin Snickerdoodles. Soft and spiced, these cookies combine the warmth of pumpkin with the classic snickerdoodle coating. Perfect for festive gatherings or cozy moments.
Ingredients: 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 large egg. 3/4 cup canned pumpkin. 1 teaspoon vanilla extract. 3 3/4 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Coating:. 1/2 cup granulated sugar. 1 teaspoon ground cinnamon.
Instructions: Mix the butter and sugar together in a big bowl until they are fluffy and light. Put the egg, pumpkin, and vanilla extract in and beat well. Mix the flour, baking powder, salt, cinnamon, and nutmeg together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Put the dough in the fridge for an hour with the lid on. Set the oven to 350F 175C and heat it up. Put parchment paper on baking sheets. For the coating, mix the sugar and cinnamon in a small bowl. Make 1-inch balls out of the chilled dough, and then coat each one in the cinnamon-sugar mix. Spread the dough balls out on the baking sheets that have been prepared, leaving about 2 inches of space between each one. Gently press down on each dough ball with a glass with a flat bottom. For 10 to 12 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheets. Then, move them to wire racks to cool completely.
Prep Time: 20 minutes
Cook Time: 10 minutes
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