Pumpkin! I’ve been baking pumpkins the last couple of weekends and using some while freezing the rest. This is a recipe for a twist on your ordinary snickerdoodles with pumpkin and spices.
Pumpkin Snickerdoodles
½ cup butter, softened
½ cup sugar
¼ cup brown sugar
1/3 cup pumpkin
1 tsp vanilla extract
½ tsp cream of tartar
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 tsp cinnamon
1/2 tsp ginger
¼ tsp nutmeg
1 ½ cups flour
In a medium bowl, cream together the softened butter and sugars. Add in the pumpkin and vanilla. Gradually stir in the dry ingredients. Using a cookie scoop, make balls of dough and roll in ¼ cup sugar and ½ tsp cinnamon mixture. Place on a parchment lined baking sheet and bake for 10 minutes at 350°
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