HOMEMADE PUMPKIN SNICKERDOODLES

This pumpkin snickerdoodles is terrific soft and chewy no longer cakey!, made with actual pumpkin, and lined with cinnamon and sugar. the precise cake recipe to fall!

HOMEMADE PUMPKIN SNICKERDOODLES
HOMEMADE PUMPKIN SNICKERDOODLES

I ought to admit, I never really cherished pumpkin desserts very an awful lot. i love pumpkins and desserts, but the trouble with them is they generally tend to cakey and do not without a doubt flavor like cookies. i might as a substitute just consume a slice of pumpkin cake.

I've been this pumpkin Snickerdoodles on my mind for a while now, so more than one weekends in the past I got down to in the end figure out how to make a pumpkin pie that wasn't cakey. I desired to make a pumpkin cake that turned into tender, chewy, and loaded with pumpkin taste.

And let me let you know, this Snickerdoodle pumpkin cake offers it all. not only are they high-quality gentle and chewy, but those cookies have actual pumpkins in them too. if you love pumpkins and Snickerdoodles, then this is one recipe you should try this autumn!

HOMEMADE PUMPKIN SNICKERDOODLES

INGREDIENTS:

  • 1 and 1/2 cups (190 grams) all-purpose flour, spooned & leveled
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar
  • 1 egg yolk room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60 grams) pumpkin puree
  • For the cinnamon sugar coating:
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon ground cinnamon

INSTRUCTIONS:

  1. In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
  2. In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
  3. Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
  4. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  5. Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
  6. In a small mixing bowl, whisk together the 2 tablespoons of sugar and 1 teaspoon ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.
  7. Bake in separate batches at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.

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