PUMPKIN SNICKERDOODLE COOKIES

BEST FALL COOKIES

Delicious cookies infused with real pumpkin and fall spices then rolled in a cinnamon-sugar mixture and baked until fluffy

– butter – brown sugar – white sugar – pumpkin puree –  vanilla extract – all-purpose flour – pumpkin pie spice or cinnamon – cream of tartar – baking soda –  salt

Add butter, brown and white sugar to a mixing bowl.

Beat together until fluffy on medium speed using an electric mixer.

Add the pumpkin puree and vanilla extract and beat on medium until blended completely.

In a  medium bowl, add  flour, pumpkin spice, cream of tartar, baking soda and salt and mix thoroughly.

Gradually add the flour mixture to the pumpkin mixture in batches of ½ cup at a time.

Cover the bowl with plastic wrap  and refrigerate for at least 4 hours.

In a small bowl, add the sugar and pumpkin pie spice and mix.

Scopp out 1 – 1/12 tablespoon cookie dough and roll it into a ball with your hands. Then roll it in the sugar mixture.

 place them on the cookie sheet 2 inches apart. Then BAKE at 350 ° F for 11-12 minutes

Remove from the oven and cool on the baking sheet for 5 minutes. Then transfer to a cooling rack

Use gluten free one-to-one flour or oat flour for gluten free version. Easily make homemade pumpkin spice. CLICK BELOW for the spice recipe

ENJOY!

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