PUMPKIN SNICKERDOODLES RECIPE

This pumpkin snickerdoodles is super soft and chewy (not cakey!), made with a true pumpkin, and coated with cinnamon and sugar. the right cake recipe to fall!

I have to admit, I never really loved pumpkin cakes considerably . i really like pumpkins and cakes, but the matter with them is that they have a tendency to cakey and do not really taste like cookies. I'd rather just eat a slice of pumpkin cake.

PUMPKIN SNICKERDOODLES RECIPE

I've been this pumpkin Snickerdoodles on my mind for a short time now, so a few of weekends ago I began to finally find out the way to make a pie that wasn't cakey. I wanted to form a pumpkin cake that was soft, chewy, and loaded with pumpkin flavor.

And let me tell you, this Snickerdoodle pumpkin cake gives it all. Not only are they super soft and chewy, but these cookies have actual pumpkins in them too. If you're keen on pumpkins and Snickerdoodles, then this is often one recipe you ought to do this autumn!

This recipe starts with a number of your usual snickerdoodle pastry ingredients: flour, bicarbonate of soda , tartar cream, and salt. The cream of the Tartar is what gives Snickerdoodles a small sense of pungent and also reacts with bicarbonate of soda to assist the cookie increase.

INGREDIENTS:

• 1 and 1/2 cups (190 grams) all-purpose flour, spooned & leveled
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup (115 grams) unsalted butter, softened
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) brown sugar
• 1 egg yolk room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup (60 grams) pumpkin puree
• For the cinnamon sugar coating:
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon ground cinnamon

INSTRUCTIONS:

1. In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
2. In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
3. Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
4. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
5. Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
6. In a small mixing bowl, whisk together the 2 tablespoons of sugar and 1 teaspoon ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.
7. Bake in separate batches at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.

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