Pumpkin Snickerdoodle Cookies

September 26, 2017

Pumpkin Snickerdoodle Cookies

INGREDIENTS:
1 Cup Butter
1 Cup White Sugar
½ Cup Brown Sugar
¾ Cup Pumpkin Puree
1 Large Egg
2 ½ tsp. Vanilla Extract
4 Cups Flour
2 tsp. Baking Powder
2 tsp. Ground Cinnamon
1 tsp. Cream of Tartar
1 tsp. Salt
¼ tsp. Nutmeg

 

Topping:
1 1/2 tsp. Cinnamon
¾ Cup Sugar

 

DIRECTIONS:
Beat Butter, Sugar, Brown Sugar, in a bowl until creamed
Add in Pumpkin, Eggs, and Vanilla
Slowly mix in Baking Powder, Flour, 1 ½ tsp. Cinnamon, Cream of Tartar, Salt and Nutmeg.
Chill Overnight.
Combine Sugar and Cinnamon in a bowl.
Roll Dough into 1” Balls, Roll in Cinnamon and Sugar.
Bake at 350 Degrees for 12 Minutes. 

 

                                             

 

 

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