Cookbook

Pumpkin Snickerdoodles

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I think because of the heat wave currently in Texas, I am looking ahead to fall.  My son, Colin, requested snickerdoodle cookies and so I am baking these today.  They are hands down one of our favorites.  Here is the recipe and enjoy!!!

Pumpkin Snickerdoodles

Ingredients:  2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/2 teaspoon salt, pinch of ground nutmeg, 1 stick unsalted butter, melted and cooled, 1 cup sugar, 1/2 cup canned pumpkin, 1 large egg, room temperature, 1 teaspoon vanilla, 1/2 cup sanding sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice

Directions:  Preheat oven to 375 degrees.  In a medium bowl, whisk together flour, baking soda, cream of tartar, salt and nutmeg.  In a large bowl, whisk together butter, sugar and pumpkin until smooth.  Add egg and vanilla and whisk together to combine.  Add flour mixture and stir to combine, about 2 minutes.  In a small bowl, whisk together sanding sugar, cinnamon and allspice.

Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2 inch balls.  Transfer to parchment-line rimmed baking sheets, 3 inches apart.  Using a spatula, flatten balls to just under 1/2 inch thick  Sprinkle with more sugar mixture.  Bake until golden brown 10-12 minutes.  Let cool 5 minutes on sheets then transfer to wire rack.

Yield:  2 1/2 dozen

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