Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pumpkin snickerdoodles. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin Snickerdoodles is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Pumpkin Snickerdoodles is something that I’ve loved my entire life. They are fine and they look fantastic.
Stir in pumpkin puree; beat in eggs and vanilla extract. The dough can be frozen for these pumpkin snickerdoodles. Form the dough into the cookie shape, roll in the pumpkin pie spice + sugar, and freeze the dough on a sheet pan in the freezer.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pumpkin snickerdoodles using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Snickerdoodles:
- Get 3 3/4 Cups all-purpose flour
- Take 1 1/2 Teaspoons baking powder
- Make ready 1/2 Teaspoon salt
- Make ready 1/2 Teaspoon cinnamon , ground
- Make ready 1/4 Teaspoon nutmeg , ground
- Get 1 Cup butter , unsalted
- Make ready 1 Cup sugar granulated
- Prepare 1/2 Cup brown sugar light
- Prepare 3/4 Cup pumpkin puree
- Take 1 egg (large)
- Prepare 2 Teaspoons vanilla extract
- Make ready 1/2 Cup sugar granulated
- Make ready 1 Teaspoon cinnamon , ground
- Take 1/2 Teaspoon ginger , ground
- Make ready 1 Pinch allspice
The perfect cookie recipe for fall! I have to admit, I've never really loved pumpkin cookies Pumpkin Snickerdoodles. I've made several different kinds of snickerdoodles, but I think this pumpkin snickerdoodle recipe is my favorite. The cookie dough is really, really sticky.
Instructions to make Pumpkin Snickerdoodles:
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside.
- In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.Blend in the pumpkin puree.Beat in the egg and vanilla until incorporated.With the mixer on low speed add in the dry ingredients and mix just until incorporated.
- Cover and chill the dough for at least 1 hour.
- Preheat the oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper.
- Combine the sugar and spices for the coating in a bowl and mix to blend.
- Scoop the dough (about 1-2 tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.
- Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
- Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.
You'll want to grab a cookie scoop and scoop the dough into the bowl of cinnamon and sugar. All-Purpose Flour-a good all-around flour for baking. Cream of Tartar-cream of tartar is the key ingredient in snickerdoodle cookies. It helps activate the baking soda and adds tanginess and chew to the cookies. Pumpkin snickerdoodles are the perfect fall cookie.
So that’s going to wrap it up with this special food pumpkin snickerdoodles recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
