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Dessert for 24

Pumpkin Snickerdoodles

Pumpkin cookie dough gets warm spices, a cinnamon sugar coating, and a short chill before baking into tender cookies.

$0.18per serving $
96 minstart to table
24servings

AmericanVegetarianBudgetDessertsFall

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 tbsp cornstarch
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 3/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup packed light brown sugar
  • 2/3 cup granulated sugar
  • 1 cup unsalted butter
  • 1 large egg yolk
  • 3/4 cup canned pumpkin
  • 1 1/2 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon

Steps

  1. Whisk the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
  2. Beat the brown sugar, 2/3 cup granulated sugar, and butter until smooth.
  3. Beat in the egg yolk, pumpkin, and vanilla until combined.
  4. Stir in the dry mixture, cover the dough, and chill it for 30 minutes.
  5. Heat the oven to 350 F and line baking sheets with parchment.
  6. Roll the dough into balls, coat them in the remaining sugar and cinnamon, and place them on the sheets.
  7. Bake the cookies for 10 to 12 minutes per batch, then cool them on the sheets.

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