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Angela | Lifestyle Blog
@angela_inthemoment

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Pumpkin Snickerdoodle Cookies Ingredients: 1 stick unsalted butter (softened) 1/2 cup pumpkin purée (remove excess water) 3/4 cup granulated sugar 1/2 cup brown sugar 2 large eggs 1 tsp vanilla extract 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp all spice 2 cups flour 1 tsp baking soda 1 tsp cream of tartar *must let dough refrigerate Cinnamon Sugar Coating 1/4 cup granulated sugar 1 Tbsp cinnamon Directions: Measure 1/2 cup pumpkin purée and then place in a cheese cloth or towel and squeeze out all of the excess water, set aside. Mix together your butter and sugars before adding in pumpkin purée, eggs, and vanilla. In a separate bowl, combine your dry ingredients (flour, cinnamon, nutmeg, all spice, and cream of tartar). Slowly begin incorporating your dry ingredients into your wet ingredients. Dough will feel very sticky at this point. Refrigerate dough for 2-3 hours to allow it to harden. Once refrigerated, dough with be much easier to handle. Form cookie dough balls and toss them into cinnamon sugar mixture. Place on parchment lined baking sheet and press down on the cookies to flatten just slightly before baking. Be sure to leave plenty of room between cookies as they will expand while in the oven. Bake at 350°F for approximately 10-12 minutes. Cookies will set up while they cool so make sure not to over bake if you want to have that chewy center! • • • #pumpkinspice #pumpkinsnickerdoodle #cookies #snickerdoodle #cookierecipe #fallcookies #pumpkincookies #falldesserts #easyrecipes #bakingreels #bakingtips #bakinghacks #recipevideo #recipehacks #cookingvideos #cookwithme #fallseason #falliscoming #fallrecipeideas #recipes