Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Servings 18 2 inch balls
Ingredients
- 1 ½ cups sugar
- 1 cups softened butter
- 2 eggs
- ¾ cup pumpkin puree
- 2 teaspoons vanilla
- 3 ½ cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
TOPPING
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 375.
- Combine sugar and butter in a mixing bowl. Once the mixture is nice and smooth, add the eggs and vanilla. Add in the pumpkin. Beat or mix again until a smooth consistency.
- In a separate bowl, mix dry ingredients. Slowly stir those into the butter mixture until the cookie dough is well mixed.
- Mix the sugar and cinnamon for the topping either in a bowl or on a plate. I like to do this on a plate and then roll the cookie dough balls through it.
- Roll batter into 2-inch size balls. Place on cookie sheet. Press each ball of dough down to flatten.
- Bake for 10-12 minutes.
