Fall for Reese means enjoying all things pumpkin ~
pumpkin spice cake, pumpkin lattes, pumpkin pie,
and my new favorite ~ Pumpkin Snickerdoodles!
I recently made these for a football tailgate
and everyone wanted the recipe so here it is...
Ingredients
1 cup butter, softened
1 1/2 cup granulated sugar
3/4 cup canned pumpkin (I use the whole can!)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 tsp vanilla extract
1 large egg
3 3/4 cups all-purpose flour
Topping:
1/2 cup granulated sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1. Preheat oven to 350.
Prepare baking sheets with cooking spray.
2. Place butter in a large mixing bowl & beat with a mixer until fluffy. Next, add the sugar & pumpkin & beat well.
3. In a smaller bowl, whisk together the baking powder, salt, cinnamon, vanilla extract, & egg. Add to the sugar mixture & beat until well mixed.
4. Add the flour a little bit at a time until it is fully incorporated. Cover the dough with plastic wrap &
allow to chill in the refrigerator.
5. While the dough is chilling, mix together all
of the ingredients for the topping.
6. Working quickly, scoop the dough into 1 tablespoon-sized balls. Roll between your palms until uniform & then roll in the sugar mixture. Place 2" apart on cookie sheets.
7. Bake for 12-14 minutes, until they are browned.
Remove immediately to a wire rack & cool completely before storing in an airtight container.
8. ENJOY!!
Tip: Cooking times vary depending on your oven.
I only bake for 7-8 minutes!
This recipe was given to me by my nephew, Blake, & is courtesy of the Young Chefs Academy.
~Reese
