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Pumpkin Snickerdoodle Cookies

 

Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies combine the comforting flavors of pumpkin and classic snickerdoodle spices, resulting in a delightful fall twist on this beloved cookie.
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Ingredients

  • Ingredients
  • 1 ½ cups War Eagle Mill Organic Unbleached All-Purpose Flour
  • 1 tsp. pumpkin spice
  • ½ tsp. ground cinnamon
  • ½ tsp. baking soda
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup butter softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg yolk room temperature
  • 1 tsp. vanilla extract
  • ¼ cup pumpkin puree
  • For cinnamon sugar coating:
  • 2 T. granulated sugar
  • 1 tsp. ground cinnamon

Instructions

  • In a bowl, mix flour, pumpkin pie spice, cinnamon, baking soda, baking powder and salt.
  • In a separate bowl, cream together butter and both sugars until well combined.
  • Mix in egg yolk, vanilla, and pumpkin puree until well combined.
  • Add the bowl of dry ingredients to the wet ingredients and mix until well combined.
  • Cover and refrigerate for 30 minutes.
  • In a small bowl mix together the sugar-coating ingredients and set aside.
  • Preheat oven to 350 degrees F.
  • Remove cookies from refrigerator and roll heaping tablespoons of cookie dough into balls and place on baking sheets lined with parchment paper.
  • Leave a little space between the cookies.
  • Roll each ball of cookie dough in the sugar coating and place back on the baking sheet.
  • Bake for 10-12 minutes or until cookies are set. Remove from oven let cool. Enjoy!

Notes

Makes 2 dozen cookies

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