Pumpkin Snickerdoodle Cookies

Dessert, Recipes, Seasonal, Vegetarian

30 Minutes

Serves 3-4

Vegetarian

 

½ cup butter, room temperature

¾ cup sugar, divided

¼ cup brown sugar

1 teaspoon vanilla extract

1 egg yolk

¼ cup Farmers Market Pumpkin Puree

1 ½ cups all-purpose flour

2 teaspoons ground cinnamon, divided

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon ground cloves

¼ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

 

Directions

Preheat the oven to 350F. In a medium-size bowl, cream the butter, ½ cup sugar, brown sugar and vanilla together. Add in the egg yolk and pumpkin puree and stir until combined. In a small bowl, toss together 1 teaspoon cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Mix until a stiff batter forms. In a small bowl, toss together 1 teaspoon cinnamon and ¼ cup sugar for coating. Scoop out two tablespoons of dough and roll into a ball, toss into the sugar and cinnamon mixture, and place two inches apart on a cookie sheet. Bake for 10-12 minutes. Remove from oven, let cool, and enjoy!