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    Pumpkin Snickerdoodles

    1.5 hrs to make, makes 3-4 dozen




    • 1/2 tsp Ginger, ground
    • 3/4 cup Pumpkin puree


    • 1 Egg, large

    Baking & Spices

    • 1 Dash Allspice
    • 1 1/2 tsp Baking powder
    • 1/2 cup Brown sugar, light
    • 1 1/2 tsp Cinnamon, ground
    • 3 3/4 cups Flour
    • 1 1/2 cup Granulated sugar
    • 1/4 tsp Nutmeg, ground
    • 1/2 tsp Salt
    • 2 tsp Vanilla extract


    • 1 cup Butter, unsalted

    Pumpkin Snickerdoodles, for the fall

    3y Saved to holidays
    • Katlynne Kneifl

      Pumpkin Snicker doodles!!! :) I have made just regular snicker doodles. They are so good. But Pumpkin snicker doodles sound really good to. I will have to try making these some time.

    • Allie Tucker

      Pumpkin snickerdoodles - perfect for fall// Dangerously good!! Seriously, you'll want to eat the whole batch. These are the perfect fall cookie. Yum!

    • Christine

      Healthy Pumpkin Snickerdoodles! is it possible to pin more pumpkin recipes than i do? prob not

    • Dani Paige

      pumpkin recipes (pumpkin snicker doodles, waffle, and pumpkin & chocolate chip bread).

    • Brittany Schoonover

      Pumpkin snicker doodles. Again for my hubby who rather enjoys pumpkin

    • Leah McCormick

      Pumpkin Snickerdoodles - I should just make a "Fall Foods" board...

    • Mckenzie Horwitz

      Pumpkin Snickerdoodles! EAT ALL THE PUMPKIN THINGS

    • Shandee Jensen

      Pumpkin snicker doodles for holiday baking!

    • Teresa Davis

      Pumpkin Snickerdoodles! Prep Time: 1 hour, 15 minutes Cook Time: 15 minutes Total Time: 1 hour, 30 minutes Yield: 3 to 4 dozen Serving Size: 2 cookies For the cookies: •1 cup unsalted butter, at room temperature •1 cup granulated sugar •1/2 cup light brown sugar •3/4 cup pumpkin puree •1 large egg •2 teaspoons vanilla extract •3 3/4 cups flour •1 1/2 teaspoon baking powder •1/2 teaspoon salt •1/2 teaspoon ground cinnamon •1/4 teaspoon ground nutmeg For the coating: •1/2 cups granulated sugar •1 teaspoon ground cinnamon •1/2 teaspoon ground ginger •Dash of allspice In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla. In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour. Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed. Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. Source: Annie's Eats, originally from Dlyn

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