Pumpkin Snickerdoodle Cookies

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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