Pumpkin Snickerdoodle Recipe
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Ingredients
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1 Cup unsalted butter, room temperature
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1 ⅓ Cups sugar
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2 eggs, room temperature
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2 tsp vanilla extract
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½ Cup pumpkin puree (not pumpkin pie filling)
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3 Cups Heritage Whole Wheat Pastry Flour or Heritage White Flour
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1 1/2 tsp cream of tartar
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1 tsp baking soda
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1/2 tsp salt
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1 tsp cinnamon
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1 tsp pumpkin pie spice
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⅓ Cup sugar
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1 ½ tsp cinnamon
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1 tsp pumpkin pie spice
Topping Mixture
Directions
Heat oven to 350F
Cream together butter and sugar for 2 minutes.
Scrape down the sides of the bowl.
Add eggs and vanilla and mix until well combined.
Add pumpkin puree and mix until well combined.
In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice
Add the flour mixture in thirds to the creamed mixture. Mix on low-medium just until all the dry ingredients are incorporated.
In a small bowl, combine the topping ingredients.
Using a cookie scoop- scoop and drop the dough ball into the topping mixture. Roll until it’s coated on all sides.
Place on a parchment paper-lined baking sheet, about 1-1 1/2 inches apart. Flatten slightly.
Bake for 7-9 minutes until edges are golden and cookie is set.
Remove from oven and place the baking sheet on the stove or a cooling rack for 5 minutes or more, until the cookies are cooled
