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Pumpkin Snickerdoodles

A plate of Pumpkin Snickerdoodles

Snickerdoodles with pumpkin and a little spice are reminiscent of an all-time favorite.  Tweak the spices a bit for a better than pumpkin pie spice mixture and a delicious soft pumpkin cookie. 

Scale

Ingredients

Instructions

  1. In a medium bowl, whisk together flour, cornstarch, cream of tartar, baking soda and powder, salt, cinnamon and nutmeg.
  2. Using an electric mixer, cream together butter and sugars. Mix in egg yolk, then pumpkin and vanilla. Once combined, gradually add dry ingredients until just combined.
  3. Wrap dough in plastic wrap and refrigerate for at least an hour until it is firm enough to handle. Using a two tablespoon ice cream scoop, form into balls. Roll in cinnamon, sugar, nutmeg mixture. and place on parchment lined cookie sheets. If the dough is too firm, roll it into balls and let them sit at room temperature for a few minutes so the sugar mixture will stick to them.
  4. Bake in oven preheated to 350º for 12-14 minutes.
  5. Makes 4 dozen, slightly soft cookies.

Notes

These are a soft cookie