Recipe Pumpkin Snickerdoodle Cookies

How to make pumpkin snickerdoodle cookies whisk together dry ingredients and set aside this allows for a more even distribution of spices into the cookie dough cream together butter and sugars until light and fluffy.

Recipe pumpkin snickerdoodle cookies. In a bowl sift together the flour baking soda baking powder 1 teaspoon pumpkin pie spice and cream of tartar. In a large bowl whisk together butter granulated sugar and pumpkin until smooth. Add flour mixture and stir to combine about 2 minutes.

In another large bowl combine butter and sugar and beat until light and fluffy. In a medium bowl whisk the flour baking powder salt cinnamon and nutmeg together. Preheat oven to 375 degrees.

In a medium bowl whisk together flour baking soda cream of tartar salt and nutmeg. These pumpkin cookies are finished with a cinnamon sugar topping for an extra special sweet treat. The pumpkin puree gives these snickerdoodles a pretty orange color on the inside.

Cover the bowl with plastic wrap and refrigerate until chilled at least 1 hour. Preheat oven to 350 degrees f 175 degrees c. Pumpkin puree cinnamon and spices put a pumpkin twist on a classic snickerdoodle recipe.

Gradually stir flour mixture into pumpkin mixture until dough is just combined. Whisk flour baking powder 1 1 2 teaspoons cinnamon cream of tartar salt and nutmeg together in a bowl. Add egg and vanilla and whisk to combine.

With mixer set on low speed slowly add in dry ingredients then mix until combined. Mix in egg yolk then mix in pumpkin and vanilla extract. This pumpkin snickerdoodles recipe is the best cookie recipe for fall.