pumpkin snickerdoodles

prep time

• 20 minutes

cook time

• 12 minutes

chilling time

• 45 minutes

servings

• 16 cookies

ingredients

• 1/2 cup unsalted butter, melted and cooled for at least 10 minutes
• 1/2 cup sugar
• 1/3 cup light brown sugar, tightly packed
• 1/4 cup pumpkin puree
• 1 large egg yolk
• 3/4 tsp vanilla extract
• 1 1/2 cups all-purpose (plain) flour
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar
• 1/2 tsp salt

topping

• 1/4 cup sugar
• 2 tsp ground cinnamon

instructions

1. combine butter, sugar, and brown sugar and stir until well combined. add pumpkin and stir well.
2. stir in egg yolk and vanilla extract.
3. in a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well combined.
4. gradually add dry ingredients to wet until ingredients are well combined.
5. cover cookie dough with clear wrap and refrigerate for at least 45 minutes.
6. once the dough is nearly finished chilling, preheat oven to 350F and line a cookie sheet with parchment paper.
7. prepare cinnamon sugar mixture by whisking together 1/4 cup sugar and 2 tsp ground cinnamon in a small bowl.
8. remove dough from the refrigerator and scoop into 1 1/2 tablespoon-sized balls. roll briefly between your palms until smooth, then roll through cinnamon sugar and transfer to the prepared cookie sheet, spacing at least 2 inches apart.
9. bake cookies for 10-12 minutes. keep remaining dough refrigerated while cookies are baking, and do not place cookie dough on a hot baking sheet.
10. allow baked cookies to cool completely on the cookie sheet before enjoying.

source

• sugarspunrun.com