Pumpkin Snickerdoodle Cookies<\/h2>\n\t![](\"http:\/\/cheflorious.com\/staging\/3551\/wp-content\/uploads\/2020\/10\/snickerdoodles-tnail-6-150x150.jpg\"\/)
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Wet ingredients…<\/h4>- 1\/2 cup butter, softened<\/li>
- 1\/2 cup sugar<\/li>
- 1\/2 cup brown sugar<\/li>
- 1 egg<\/li>
- 1\/4 cup pumpkin puree<\/li>
- 1 tsp vanilla<\/li><\/ul>
Dry ingredients…<\/h4>- 1 1\/2 cups flour<\/li>
- 1\/2 tsp baking soda<\/li>
- 1\/2 tsp cream of tarter<\/li>
- 1 tsp salt<\/li>
- 1 tbsp pumpkin pie spice<\/li><\/ul>
Topping…<\/h4>- 1\/4 cup sugar<\/li>
- 1 tsp cinnamon<\/li><\/ul>\t<\/div>\n\t\n\t\t
In a large bowl cream the softened butter, sugar and brown sugar.<\/p><\/li>
Add in the egg, vanilla and pumpkin puree. Stir to combine all. Don't worry if it's not smooth.<\/p><\/li>
In a separate bowl, combine the flour, baking soda, cream of tarter and salt.<\/p><\/li>
Add the dry ingredients to the wet ingredients. Stir until flour is absorbed.<\/p><\/li>
Cover and refrigerate the cookie dough for 30 – 60 minutes. If you're short on time, you can place the dough in the freezer for 10 – 15 minutes.<\/p><\/li>
Combine the remaining 1\/4 cup of sugar and cinnamon. Set aside to roll the cookies in prior to baking.<\/p><\/li>
Preheat oven to 350 degrees.<\/p><\/li>
Scoop the cookie dough into even sizes, approx. 1 – 2 tbsp. each. Roll into a ball and roll the ball completely in the sugar and cinnamon mix.<\/p><\/li>
Place cookies on parchment paper or a silicone baking mat, 2 inches apart.<\/p><\/li>
Bake for 12 – 14 minutes until done.<\/p><\/li>
Remove from oven and allow cookies to cool before removing from the baking tray (they'll be a little delicate while they're hot!).<\/p><\/li><\/ol>\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
Dry ingredients…<\/h4>- 1 1\/2 cups flour<\/li>
- 1\/2 tsp baking soda<\/li>
- 1\/2 tsp cream of tarter<\/li>
- 1 tsp salt<\/li>
- 1 tbsp pumpkin pie spice<\/li><\/ul>
Topping…<\/h4>- 1\/4 cup sugar<\/li>
- 1 tsp cinnamon<\/li><\/ul>\t<\/div>\n\t\n\t\t
In a large bowl cream the softened butter, sugar and brown sugar.<\/p><\/li>
Add in the egg, vanilla and pumpkin puree. Stir to combine all. Don't worry if it's not smooth.<\/p><\/li>
In a separate bowl, combine the flour, baking soda, cream of tarter and salt.<\/p><\/li>
Add the dry ingredients to the wet ingredients. Stir until flour is absorbed.<\/p><\/li>
Cover and refrigerate the cookie dough for 30 – 60 minutes. If you're short on time, you can place the dough in the freezer for 10 – 15 minutes.<\/p><\/li>
Combine the remaining 1\/4 cup of sugar and cinnamon. Set aside to roll the cookies in prior to baking.<\/p><\/li>
Preheat oven to 350 degrees.<\/p><\/li>
Scoop the cookie dough into even sizes, approx. 1 – 2 tbsp. each. Roll into a ball and roll the ball completely in the sugar and cinnamon mix.<\/p><\/li>
Place cookies on parchment paper or a silicone baking mat, 2 inches apart.<\/p><\/li>
Bake for 12 – 14 minutes until done.<\/p><\/li>
Remove from oven and allow cookies to cool before removing from the baking tray (they'll be a little delicate while they're hot!).<\/p><\/li><\/ol>\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
Topping…<\/h4>- 1\/4 cup sugar<\/li>
- 1 tsp cinnamon<\/li><\/ul>\t<\/div>\n\t\n\t\t
In a large bowl cream the softened butter, sugar and brown sugar.<\/p><\/li>
Add in the egg, vanilla and pumpkin puree. Stir to combine all. Don't worry if it's not smooth.<\/p><\/li>
In a separate bowl, combine the flour, baking soda, cream of tarter and salt.<\/p><\/li>
Add the dry ingredients to the wet ingredients. Stir until flour is absorbed.<\/p><\/li>
Cover and refrigerate the cookie dough for 30 – 60 minutes. If you're short on time, you can place the dough in the freezer for 10 – 15 minutes.<\/p><\/li>
Combine the remaining 1\/4 cup of sugar and cinnamon. Set aside to roll the cookies in prior to baking.<\/p><\/li>
Preheat oven to 350 degrees.<\/p><\/li>
Scoop the cookie dough into even sizes, approx. 1 – 2 tbsp. each. Roll into a ball and roll the ball completely in the sugar and cinnamon mix.<\/p><\/li>
Place cookies on parchment paper or a silicone baking mat, 2 inches apart.<\/p><\/li>
Bake for 12 – 14 minutes until done.<\/p><\/li>
Remove from oven and allow cookies to cool before removing from the baking tray (they'll be a little delicate while they're hot!).<\/p><\/li><\/ol>\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
In a large bowl cream the softened butter, sugar and brown sugar.<\/p><\/li>
Add in the egg, vanilla and pumpkin puree. Stir to combine all. Don't worry if it's not smooth.<\/p><\/li>
In a separate bowl, combine the flour, baking soda, cream of tarter and salt.<\/p><\/li>
Add the dry ingredients to the wet ingredients. Stir until flour is absorbed.<\/p><\/li>
Cover and refrigerate the cookie dough for 30 – 60 minutes. If you're short on time, you can place the dough in the freezer for 10 – 15 minutes.<\/p><\/li>
Combine the remaining 1\/4 cup of sugar and cinnamon. Set aside to roll the cookies in prior to baking.<\/p><\/li>
Preheat oven to 350 degrees.<\/p><\/li>
Scoop the cookie dough into even sizes, approx. 1 – 2 tbsp. each. Roll into a ball and roll the ball completely in the sugar and cinnamon mix.<\/p><\/li>
Place cookies on parchment paper or a silicone baking mat, 2 inches apart.<\/p><\/li>
Bake for 12 – 14 minutes until done.<\/p><\/li>
Remove from oven and allow cookies to cool before removing from the baking tray (they'll be a little delicate while they're hot!).<\/p><\/li><\/ol>\t<\/div>\n\t
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