COOKING WITH CARLEE
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!
Sugar Butter Pumpkin puree Eggs Vanilla extract All purpose flour Cream of tartar Baking soda Salt Pumpkin pie spice Cinnamon
All purpose flour
Cream of tartar
Pumpkin pie spice
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.
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.
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