How to Make Pumpkin Snickerdoodles

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These Pumpkin Snickerdoodles are a fun Fall spin on classic Snickerdoodle Cookies! • ↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ • PRINTABLE RECIPE (with weight measurements): • https://sugarspunrun.com/pumpkin-snic... • Ingredients • 1/2 cup unsalted butter melted and cooled for at least 10 minutes (113g) • 1/2 cup sugar (100g) • 1/3 cup light brown sugar tightly packed (70g) • 1/4 cup pumpkin puree (73g) • 1 large egg yolk • 3/4 teaspoon vanilla extract • 1 1/2 cups all purpose (plain) flour (190g) • 1 1/2 teaspoons pumpkin pie spice • 1/2 teaspoon baking soda • 1/4 teaspoon cream of tartar • 1/2 teaspoon salt • Topping • 1/4 cup sugar (50g) • 2 teaspoons ground cinnamon • Instructions • 00:00 Introduction • 00:24 Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.Stir in egg yolk and vanilla extract. • 01:56 In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined. • 02:58 Gradually add dry ingredients to wet until ingredients are well-combined.Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes. • 03:32 Once dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together 1/4 cup sugar and 2 tsp ground cinnamon in a small bowl. • 03:58 Remove dough from refrigerator and scoop into 1 1/2 Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2 apart.Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet. • Allow baked cookies to cool completely on cookie sheet before enjoying. • Facebook: / sugarspunrun • Instagram: / sugarspun_sam • Pinterest: / sugarspunrun • Email List: https://sugarspunrun.com/subscribe/

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