Ingredients: |
Ingredients: ½ cup (115g) unsalted butter
¼ cup (50g) packed brown sugar
1 cup (200g) granulated sugar, divided
6 tablespoons (86g) pumpkin puree
1 ½ cups (190g) all-purpose flour (spoon & leveled)
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice (recipe below)
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon ground nutmeg
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Directions: |
Directions:1. Melt the butter in the microwave.
2. In a medium bowl, whisk the melted butter, brown sugar, and ½ cup granulated sugar together until no brown sugar lumps remain.
3. Whisk in the vanilla and pumpkin puree until smooth. Set aside
4. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 ½ teaspoons cinnamon and the pumpkin pie spice.
5. Pour the wet ingredients into the dry ingredients and mix together. The dough will be very soft
6. Cover the dough and chill for 30 minutes (up to 3 days)
7. Roll the dough into 1½ tablespoon size balls.
8. Mix the remaining ½ cup granulated sugar and ½ teaspoon cinnamon and put in a bag.
9. Place the dough balls into the bag with the cinnamon and sugar and gently shake, ensuring they are coated evenly.
10. Slightly flatten the dough balls
11. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked.
12. Allow the cookies to cool for at least 10 minutes before transferring to a wire rack. . The longer the cool the chewier they will be become. |
This recipe for Pumpkin Snickerdoodles is from