Pumpkin Snickerdoodles

Thursday, September 29, 2016

Week two of my weekly pumpkin recipe challenge is here with Pumpkin Snickerdoodles! These cookies are perfectly soft in the middle with a little crunch on the outside. They are a must make for fall!

Ingredients:

1 stick of butter, melted
1/4 cup of pumpkin puree (not pumpkin pie filling)
3/4 cup of sugar
1/4 cup or brown sugar
1 tsp of cinnamon
1 tsp of baking soda
1 tsp of vanilla extract
1 tsp of pumpkin pie spice
2 tsp of cornstarch
2 cups of flour

For Rolling

1/2 cup of sugar
3 tsp of cinnamon

Instructions: Using a stand mixer, combine the melted butter, sugar and brown sugar until well combined. Add in the pumpkin puree and vanilla and beat until combined. Add the rest of the dry ingredients and beat until dough forms. Refrigerate the dough for two hours. Preheat oven to 350 degrees F. In a small bowl mix together the sugar and cinnamon. Drop rounded tablespoon size balls of dough into the cinnamon sugar mixture. Place dough on a parchment lined baking sheet and bake for 8-10 minutes.