Pumpkin Snickerdoodle Cookies

• Vegetarian

• Produce

  • 1/2 cup 100% pure canned pumpkin, pure canned

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 2/3 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 2 cups Granulated sugar
  • 4 tsp Pumpkin spice
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, unsalted

Found on number-2-pencil.com

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

Directions

• In the bowl of a stand mixer, beat room temperature butter on medium speed for about 30 seconds, just until smooth.
• Add sugar, pumpkin, vanilla extract, baking powder, pumpkin pie spice and salt.
• Beat until well combined, about 2 minutes. Pause to scrape down sides of bowl as needed.
• Add egg and let combine.
• Then add flour and let mixture combine until all flour is incorporated, again scraping down sides of bowl as needed.
• Cover and refrigerate approximately two hours, until dough is a scoopable consistency.
• After two hours, preheat oven to 350 degrees.
• Combine remaining sugar and pumpkin pie spice on a spare piece of parchment paper or in a flat pie pan.
• Line baking sheets with non stick silicone liner, or parchment paper.
• Use a medium cookie scoop to scoop dough.
• Lightly roll dough into ball and coat with pumpkin pie spice sugar mixture.
• Place on baking sheet and bake for approximately 10 minutes.