Pumpkin snickerdoodle cookies
Calories
Ingredients
- All purpose flour-1 1/2 cups
- Sugar - 1 cup 2/3 for dough and 1/3 for rolling
- Brown sugar - 1/4 cup
- Vanilla extract - 1tsp
- Pumpkin puree - 1/3 th of 15oz can
- Melted butter - 1 stick 1/2 cup or 113 gms
- Baking powder-1/2 to 2/3 tsp
- Cinnamon powder - 2 tsp 1 tsp for dough and 1 tsp for rolling
- Pumpkin spice powder - 1 tsp A mix of nutmeg, dry ginger and cloves
- A small pinch of salt -optional
- White chocolate morsels -for decoration. see notes
Instructions
- Sift the flour and baking powder together. Melt the butter in a microwave safe bowl. Mix the pumpkin puree,sugars and spice powders into the butter.Stir in the flour mixture. The dough will be sticky so refrigerate the dough for half an hour.
- Mix remaining sugar and cinnamon powder together.Make the dough into small balls and roll it into the sugar and cinnamon mixture. Keep it on an ungreased baking sheet atleast 2 inches apart giving it space to spread.
- Bake it at 350 F for 8 minutes.2-3 minutes more if you are looking for crunchier texture.
- Leave it on the cookie sheet for another 10 minutes then remove and cool on wire rack. I rolled the cookie again in the cinnamon sugar for the extra spice and color.
- Stays good in room temperature upto 4 days.
Notes
Note -white chocolate morsels (around 60 gms ) can be used while making the dough but here I have simply fixed on top (press lightly) as a decoration as soon as the cookie came out of the oven. It does not fall off easily.