Pumpkin Spice Snickerdoodles Food

PUMPKIN SNICKERDOODLES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg.
• In a large bowl, whisk together butter, granulated sugar, and pumpkin until smooth. Add egg and vanilla and whisk to combine. Add flour mixture and stir to combine, about 2 minutes.
• In a small bowl, whisk together sanding sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2-inch balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick. Sprinkle with more sugar mixture.
• Bake, rotating sheets halfway through, until light golden and firm to touch, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days.

PUMPKIN SPICE SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
• Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
• Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
• Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
• Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.

THE BEST KETO PUMPKIN SNICKERDOODLE COOKIES

Steps:

• In a medium-sized mixing bowl whisk together the almond flour, cocnut flour, pumpkin pie spice, cinnamon, ground nutmeg, ground ginger,all spice, cream of tartar, baking soda, xanthan gum, and salt until well combined. Set aside.
• In a large bowl, using an electric mixer, cream together the butter, sweetener, vanilla extract, pumpkin, and eggs.
• Slowly add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
• Preheat oven to 350F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
• In a small mixing bowl, whisk together the 2 tbsp of sweetener and the 1 tsp of ground cinnamon for the coating.
• Remove the cookie dough from the refrigerator. Using a cookie scoop, scoop the cookie dough onto the prepared baking sheets.
• Flatten the rolled cookie dough slightly and coat the cookie in the coating mixture, then place back on baking sheet.
• Bake for 12 minutes and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.

PUMPKIN SPICE SNICKERDOODLES

Steps:

• Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
• Cream together the softened butter (1 cup), brown sugar (3/4 cup), and white sugar (3/4 cup) in a large mixing bowl with an electric mixer (handheld or standing) on high for about 2 minutes, until fluffy.
• Add the 2 eggs. Mix on high for another 1 minute, until even more fluffy.
• Add the vanilla extract (1 teaspoon), cream of tartar (2 teaspoon), baking soda (1 teaspoon), kosher salt (1/4 teaspoon), and pumpkin pie spice (1 teaspoon). Mix until ingredients are completely combined.
• Add the flour (2 3/4 cups). Mix until ingredients are just combined- do not over mix. If necessary, scrape sides of bowl as you go.
• Mix together all the ingredients for rolling in a small bowl, being sure to break up or remove any clumps of brown sugar (a small whisk works well for this).
• Roll 1-inch balls of dough and roll in the sugar mixture. I used a small, 1-inch cookie scoop to do this.
• Place balls on the parchment covered baking sheet with at least 3 inches of space in between each cookie.
• Bake 8-10 minutes at 350 degrees until only just beginning to brown.

PUMPKIN SPICE SNICKERDOODLES

Steps:

• Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Cover. Refrigerate dough 2 hours.
• Preheat oven to 400°F. Mix remaining 1/2 cup sugar, pumpkin pie spice and salt in medium bowl. Shape dough into 1 1/2-inch balls. Roll in sugar mixture to coat. Place 2 inches apart on baking sheets.
• Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
• Check out this recipe for a classic snickerdoodle cookie using McCormick® Ground Cinnamon.