These Pumpkin Snickerdoodles are chewy delicious and a perfect cookies for Fall. These are so soft and full of flavor. Recipe from the Old Parkdale Inn. A real treat on National Cookie Day 2022
Ingredients
In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, corn starch, cream of tartar, and salt until well combined. Set aside.
Three cups all-purpose flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
One tsp salt
1 1/2 tsp ground cinnamon
1 1/2 tsp pumpkin pie spice
Using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree.1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter softened
1 large egg yolk
3/4 cup canned pumpkin puree
2 tsp vanilla extract
Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30-40 minutes, until you can roll it without it being sticky.
Rolling sugar:
1/2 cup white sugar
4 teaspoons cinnamon
Preheat oven to 350°F. Spray or line two large baking sheets
Remove the cookie dough from the refrigerator. Roll into a ball about 2 tablespoons of dough and roll each ball into the rolling sugar. Place on cookie sheet making sure to leaving 2 inches between each one.
Bake at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. This recipe about 2 dozen cookies so I like to bake them in daily batches of about 6-8 so they are fresh for our guests. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.
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