Pumpkin Snickerdoodles

By Texaschef11

Ingredients

• 1/2 * 1/2 C butter
• 1/2 * 1/2 C pumpkin puree
• 3/4 * 3/4 C granulated sugar
• 1 * 1 egg
• 2 * 2 C flour
• 1/4 * 1/4 t salt
• 1/2 * 1/2 t baking soda
• 1 * 1 t cream of tartar
• 1 * 1 T granulated sugar
• 1 * 1 T cinnamon

Preparation

Step 1

Cream the butter, sugar, and pumpkin puree together.

Beat the egg into the mixture. Then sift your dry ingredients into a bowl. Stir the dry ingredients into the wet ones in two separate batches, until they’re completely combined.

Then cover the mixing bowl and put it in the fridge for 1 hour. While you’re waiting, you can pre-heat your oven to 400 degrees.

On a plate, mix together your tablespoon of sugar and tablespoon of cinnamon together.

Roll a bit of the cold dough into a ball about the size of a walnut. OK, so that’s what the directions said, but I really couldn’t perfectly visualize the size of a walnut. So I just made little balls the size I would normally make cookies. Worked for me.

Place the dough on a cookie sheet with a bit of room in between each of them (there’s nothing worse than when you bake a big batch of cookies and they all run into one another and turn into one giant cookie!).

Now bake the cookies at 400 degrees for about 10 minutes. At least the baking process is quick! The cookies didn’t spread as much as I thought they would, but I thought they were the perfect size.