PUMPKIN SNICKERDOODLE COOKIES

Snickerdoodle cookies are a family favorite, and these Pumpkin Snickerdoodle Cookies are the perfect way to kick-off the season of all thing pumpkin spice. These cookies got rave reviews from both my husband and my kids. My husband said they were just the perfect about of pumpkin and my kids LOVED the way they smelled baking! Tender and soft, Pumpkin Snickerdoodles are rolled in a combination of pumpkin pie spice and sugar for the perfect crispy and chewy outside. If you like snickerdoodles and all things pumpkin spice, you are going to love these cookies!

This recipe is slightly different than traditional cookies in that you are not going to combine the sugar and butter for the first step. Just mix the softened butter, then combine with sugar, pumpkin, vanilla extract, baking powder, pumpkin pie spice and salt.

Ingredients

• 1 cup of unsalted butter softened
• 1/2 cup of 100% pure canned pumpkin
• 1 1/2 cups of granulated sugar
• 2 teaspoons of pure vanilla extract
• 1 1/2 teaspoons of baking powder
• 1 teaspoon of pumpkin pie spice
• 1/2 teaspoon of salt
• 1 egg
• 2 2/3 cups of all-purpose flour

For rolling:

• 1/2 cup of granulated sugar
• 1 tablespoon of pumpkin pie spice

Instructions

1. In the bowl of a stand mixer, beat room temperature butter on medium speed for about 30 seconds, just until smooth.
2. Add sugar, pumpkin, vanilla extract, baking powder, pumpkin pie spice and salt.
3. Beat until well combined, about 2 minutes. Pause to scrape down sides of bowl as needed.
4. Add egg and let combine.
5. Then add flour and let mixture combine until all flour is incorporated, again scraping down sides of bowl as needed.
6. Cover and refrigerate approximately two hours, until dough is a scoopable consistency.
7. ..............................

for full instruction please see: www.number-2-pencil.com

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