Pumpkin SnickerdoodlesBrooke McLay
I love snickerdoodles. And pumpkin. Whaaat? You do, too? We’re like pumkadoodle twins, and there should be a cookie to celebrate, dontchyathank? Introducing the cookie of all cookies. The most epic pair in history. The ultimate coming together of pumpkin and snickerdoodles. Toss just a few ingredients into a bowl, roll it all in a cinnamon-sugar coating, then prepare to be forever in love. It’s inevitable.
1 stick butter + 2 tablespoons, softened
1/2 cup pumpkin puree
1 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 Tablespoons pumpkin pie spice
1 teaspoon vanilla
2 1/4 cups flour
1 cup sugar
1 tablespoon cinnamon
Preheat oven to 350 degrees. In a large bowl, cream together the butter, pumpkin puree, brown sugar, and egg. Add baking powder, pumpkin pie spice, vanilla and flour. Beat just until incorporated.
In a small bowl, mix together the cup of sugar and tablespoon of cinnamon. Use a small cookie scoop to scoop rounds of the cookie dough into the cinnamon sugar mixture. Place on a parchment-lined baking sheet. Press the tines of a fork into the top of each cookie, smashing it down to about 1/2″ in thickness.
Bake for 8-10 minutes, or just until the center of each cookie is set. Serve and enjoy!