Pumpkin Snickerdoodles

If you follow my blog on a regular basis, you know that I am not a baker. Luckily, my husband and I balance each other out. Where I lack, he excels. Here is my fabulous husband’s fabulous recipe for pumpkin Snickerdoodles that we will be serving with dessert this year as a part of Teacher. Foodie. Athlete. Does Thanksgiving.


For the Dough:
1 cup butter
2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup pumpkin puree
2 3/4 cups flour
1 1/4 teaspoon cream of tartar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

For the coating:
3/4 cup granulated sugar
3 teaspoons ground cinnamon

1. Preheat oven to 350 degrees.
2. Cream butter and sugar. Add egg, vanilla, and pumpkin then mix until blended.
3. On low speed add 1 cup of flour, then remaining dry ingredients, and finally the remaining flour.
4. Mix sugar and spices for the coating in a pie plate. Roll dough into 1″ balls then toss with sugar until coated.
5. Bake on a cookie sheet for about 13 minutes.

4 thoughts on “Pumpkin Snickerdoodles

  1. Pingback: Teacher. Foodie. Athlete. Does Thanksgiving | Teacher. Foodie. Athlete.

  2. Pingback: The Perfect Thanksgiving Cake « Keitochan Says:

  3. Pingback: Pumpkin Oatmeal Biscoff Cookies | Beautiful Disasters

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