Pumpkin Snickerdoodle Cookies

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Take the classic cookie to the next level with pumpkin and pumpkin pie spice. These soft pumpkin snickerdoodle cookies are a perfect excuse to make a Christmas classic in the fall too!

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Ingredients

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In a large bowl, cream together the butter, pumpkin puree,and 1 ½ cups sugar using a hand mixer. Beat the mixture for at least a minute or until fluffy and pale.

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Add the eggs, 1 Tablespoon pumpkin pie spice, vanilla, and cream of tartar. Beat with the hand mixer until incorporated.

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Add the flour, salt, and baking soda to the bowl, mix until just combined.

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Put plastic over the bowl and refrigerate for about 1 hour or until chilled through.

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Preheat the oven to 350°F and line a standard cookie sheet with baking or parchment paper.

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Want to give this recipe a try? Tap the link below for all the details.

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Pumpkin Snickerdoodle Cookies

Take the classic cookie to the next level with pumpkin and pumpkin pie spice. These soft pumpkin snickerdoodle cookies are a perfect excuse to make a Christmas classic in the fall too!

Ingredients

Ingredients

Sugar Butter Pumpkin puree Eggs Vanilla extract All purpose flour Cream of tartar Baking soda Salt Pumpkin pie spice Cinnamon

Sugar Butter Pumpkin puree Eggs Vanilla extract All purpose flour Cream of tartar Baking soda Salt Pumpkin pie spice Cinnamon

In a large bowl, cream together the butter, pumpkin puree,and 1 ½ cups sugar using a hand mixer. Beat the mixture for at least a minute or until fluffy and pale.

INSTRUCTIONS:

Add the eggs, 1 Tablespoon pumpkin pie spice, vanilla, and cream of tartar. Beat with the hand mixer until incorporated.

Add the flour, salt, and baking soda to the bowl, mix until just combined.

Put plastic over the bowl and refrigerate for about 1 hour or until chilled through.

Preheat the oven to 350°F and line a standard cookie sheet with baking or parchment paper.

Want to give this recipe a try? Tap the link below for all the details.

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