Pumpkin Snickerdoodles Recipe

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Fall-inspired pumpkin snickerdoodles are chewy and delicious. These pumpkin puree and pumpkin pie spice cookies are so tasty you'll bake them year-round.

INGREDIENT

-¾ cup unsalted butter softened -1 cup lightly packed brown sugar -½ cup granulated sugar -1 large egg -½ cup pure pumpkin puree -1 teaspoon pure vanilla extract -2 ¾ cups all-purpose flour -1 teaspoon baking soda -2 teaspoons cream of tartar -1 teaspoon pumpkin pie spice -½ teaspoon fine sea salt For the spiced sugar: -½ cup granulated sugar -1 teaspoon ground cinnamon -1 teaspoon pumpkin pie spice

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INSTRUCTION

Beat butter and sugars with the paddle attachment in a stand mixer for 3–4 minutes until fluffy. Egg, pumpkin puree, and vanilla combine well.

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Step 1

In another basin, mix flour, baking soda, cream of tartar, pumpkin pie spice, and salt. Pour dry ingredients into wet components slowly and stir. Cover and chill 12–24 hours.

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Step 2

Preheat oven to 350°F and line baking sheet with silicone or paper.Mix 1/2 cup sugar, 1 teaspoon cinnamon, and 1 teaspoon pumpkin pie spice in a shallow basin.

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Step 3

Form dough balls with a medium cookie scoop (1.25-1.5 teaspoons) and roll in spiced sugar.On the prepared baking sheet, place dough balls 2 inches apart.

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Step 4

Bake 12-13 minutes till brown and puffy. Crinkled snickerdoodles result from cooling.After 3-5 minutes on the baking sheet, carefully transfer to a wire rack to cool.

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Step 5

Serving: 1cookie | Calories: 141kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 81mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 786IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg

NUTRITION

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