Pumpkin Snickerdoodles Recipe

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This recipe for Pumpkin Snickerdoodles is from Recipes from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
1 cup pure unsweetened pumpkin puree (not pie mix)
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

ROLLING SUGAR:
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice

Directions:
Directions:
Preheat oven to 350°F. Cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla.

In a separate bowl, whisk together flour, baking powder, salt and ground cinnamon. Mix flour mixture into liquid mixture a little at a time just until incorporated. Chill for a half hour.

Mix Rolling Sugar ingredients in a small bowl.

Scoop out dough and roll into balls the size of a walnut. Use your hands to roll the balls in the cinnamon sugar. Place 2 inches apart on the baking sheet lined with parchment paper. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

Bake for 10 to 14 minutes, or until they are slightly firm to the touch.

Personal Notes:
Personal Notes:
These were on the cookie table made just for Angie!

 

 

 

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