Pumpkin Spice Snickerdoodles

Need a lacto ovo vegetarian hor d'oeuvre? Pumpkin Spice Snickerdoodles could be a super recipe to try. This recipe makes 36 servings with 102 calories, 1g of protein, and 3g of fat each. For 12 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. Head to the store and pick up baking soda, ground nutmeg, flour, and a few other things to make it today. 174 people were glad they tried this recipe. It is brought to you by Cooking with Curls. Overall, this recipe earns a rather bad spoonacular score of 12%. Similar recipes include pumpkin spice snickerdoodles, Pumpkin Spice Snickerdoodles, and Pumpkin Spice Caramel Snickerdoodles.

Servings: 36

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 teaspoon baking soda

1/2 cup brown sugar (lightly packed)

2 teaspoons cinnamon

2 teaspoons cream of tartar

2 large eggs

2 3/4 cup all-purpose flour

1/4 cup granulated sugar

1 cup granulated sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup pumpkin puree (NOT pumpkin pie filling)

1/2 teaspoon sea salt

1/2 cup unsalted butter (softened)

Equipment:

bowl

plastic wrap

baking paper

baking sheet

oven

wire rack

Cooking instruction summary:

Instructions In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree (not pumpkin pie filling) and vanilla extract and beat to combine. Stir in flour, cream of tartar, baking soda, spices and salt. Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes, or up to 3 days. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liner, set aside. In a small bowl, mix together sugar and cinnamon. Scoop dough into 1 1/4-inch balls and roll in cinnamon sugar mixture. Place on prepared baking sheets about 2 inches apart. Bake for 10 to 11 minutes until just set. Move cookies to a wire cooling rack and cool completely.

 

Step by step:


1. In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.

2. Add the pumpkin puree (not pumpkin pie filling) and vanilla extract and beat to combine.

3. Stir in flour, cream of tartar, baking soda, spices and salt.

4. Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes, or up to 3 days.

5. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liner, set aside.

6. In a small bowl, mix together sugar and cinnamon. Scoop dough into 1 1/4-inch balls and roll in cinnamon sugar mixture.

7. Place on prepared baking sheets about 2 inches apart.

8. Bake for 10 to 11 minutes until just set. Move cookies to a wire cooling rack and cool completely.


Nutrition Information:

Quickview
101k Calories
1g Protein
2g Total Fat
17g Carbs
0% Health Score
Limit These
Calories
101k
5%

Fat
2g
5%

  Saturated Fat
1g
11%

Carbohydrates
17g
6%

  Sugar
10g
11%

Cholesterol
17mg
6%

Sodium
68mg
3%

Get Enough Of These
Protein
1g
3%

Vitamin A
623IU
12%

Selenium
4µg
6%

Manganese
0.11mg
6%

Vitamin B1
0.08mg
5%

Folate
19µg
5%

Vitamin B2
0.06mg
4%

Iron
0.59mg
3%

Vitamin B3
0.59mg
3%

Phosphorus
18mg
2%

Fiber
0.45g
2%

Potassium
54mg
2%

Copper
0.02mg
1%

Vitamin B5
0.11mg
1%

covered percent of daily need
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Related Videos:

Pumpkin Spice Snickerdoodles~ Soft n Chewy

 

Pumpkin Spice Snickerdoodle Recipe - How to Make Pumpkin Spice Snickerdoodles

 

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