Online Cook
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles cover
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From the Cook
From the Cook
From the Cook
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From the Cook
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Pumpkin Snickerdoodles

Ingredients

0 allergens identified

Pumpkin Snickerdoodles

For the snickerdoodle cookies
For the sugar coating

Instructions

Check out original post! 😊

Instructions

1
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First, add cold butter, sugar and brown sugar to a stand mixer. Mix on high for 2 minutes, until no clumps of butter remain.
2
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Then, add in egg, pumpkin purée, and vanilla. Stir to combine.
3
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Add in flour, pumpkin pie spice, cinnamon, cream of tartar, baking soda and salt. Stir to combine. Place bowl of dough in the fridge for 30 minutes.
4
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After 30 minutes, remove from fridge. Combine sugar and pumpkin pie spice in shallow bowl. Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
5
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Scoop out 1.5 inch sized dough balls. Roll around in sugar mixture. Then place on lined pan. Gently press down into a cookie shape. These cookies do not spread much while baking.
6
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Continue for remaining dough. Make 2 to 3 batches of cookies.
7
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Bake for 9 to 10 minutes or until cookies look barely set in the middle.
8
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Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Carefully transfer to a wire rack.

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