Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Based on 2 ratings

"You can prepare the cookie dough balls in advance and place on a sheet to freeze. Once balls are frozen, place into a freezer safe bag; remove air and keep frozen for up to 3 months. Cookies can then be removed from the freezer and baked from frozen."

Difficulty

Easy 👌

Preparation

10 min

Baking

11 min

Resting

30 min

Ingredients

2Servings
cups
unsalted butter (melted)
cups
granulated sugar
cup
light brown sugar
13¼ ml
pumpkin purée
tsp
vanilla extract
cups
whole-wheat flour
tsp
cream of tartar
tsp
baking soda
tsp
baking powder
tsp
salt
tsp
ground cinnamon
tsp
ground ginger
tsp
ground nutmeg
tsp
ground allspice
cup
sugar (for coating)
tsp
ground cinnamon (for coating)

Utensils

1 liquid measuring cup (large), 1 whisk, cup dry measuring cup, 1/2 cup dry measuring cup, 1 bowl (large), 1 wooden spoon, plastic wrap, 1 bowl (small), 4 baking sheets, cookie scoop

  • Step 1/4

    • 13¼ ml pumpkin purée
    • tsp vanilla extract
    • cups unsalted butter (melted)
    • cups granulated sugar
    • cup light brown sugar
    • 1 liquid measuring cup (large)
    • 1 whisk
    • cup dry measuring cup
    • 1/2 cup dry measuring cup

    In a large microwave safe measuring cup, melt the butter. Pour the butter into a medium sized bowl; once butter has cooled slightly, briskly whisk in the sugars until lumps disappear. Whisk in the pumpkin purée and vanilla extract until smooth. Set aside.

  • Step 2/4

    • tsp baking soda
    • tsp baking powder
    • tsp salt
    • tsp ground cinnamon
    • tsp ground ginger
    • tsp ground nutmeg
    • tsp ground allspice
    • cups whole-wheat flour
    • tsp cream of tartar
    • 1 bowl (large)
    • 1 wooden spoon
    • plastic wrap

    In a large mixing bowl, whisk the flour, cream of tartar, baking soda, baking powder, salt and spices. Once incorporated; make a well in the centre of the dry ingredients, then add the wet ingredients. Using a wooden spoon, mix together the ingredients until the flour disappears. Cover the bowl with plastic wrap and chill in the fridge for a minimum of 30 minutes.

  • Step 3/4

    • cup sugar (for coating)
    • tsp ground cinnamon (for coating)
    • 1 bowl (small)
    • 4 baking sheets

    Once the dough has had time to chill, preheat the oven to 350°F and line four baking sheets with parchment paper or baking sheets. In a bowl mix together the sugar and cinnamon for rolling.

  • Step 4/4

    • cookie scoop

    With a cookie scoop, portion the dough by 1 ½ tablespoons and form into balls. Roll the dough in the cinnamon and sugar mixture to coat, then arrange on the prepared baking sheets. Bake for 9-11 minutes or until the edges are barely a golden colour (the cookies will look underdone). Place the baking sheets on a wire rack and let cool 10 minutes, then transfer to a wire rack to complete the cooling.

  • Enjoy your meal!

    Pumpkin Snickerdoodles

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