Ingredients
The following ingredients have 4 Servings
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice (plus an additional 2 teaspoons for coating)
- 1 stick unsalted butter (softened to room temperature)
- 1/2 cup canned pumpkin puree
- 1 1/2 cups dark brown sugar (packed)
- 2 large eggs
- 2 tablespoons granulated sugar (for coating)
Instruction
- Whisk together the flour, baking powder, salt and the 1/2 teaspoon of pumpkin pie spice in a bowl and set it aside. In the bowl of a stand mixer, beat together the butter, pumpkin puree and 1 1/2 cups of sugar. Add in the eggs one at a time until mixed in. Turn the speed to low and slowly start to add in the dry ingredients just until a lovely, orange cookie batter forms. Cover the bowl and allow the batter to chill in the refrigerator for at least an hour. This makes it easier to work with.
- While the dough chills, stir together the 2 tablespoons of sugar and the 2 teaspoons of pumpkin pie spice in a bowl. Pre-heat the oven to 350 and line 2 baking sheets with parchment paper or silicone mats. Take the chilled dough out and use a 1.5 inch cookie scoop to get perfect portions of the dough. Roll each scoop into a ball and then roll each of them in the sugar and pumpkin pie spice mixture to coat them. Space them out evenly with a dozen on each sheet. They will expand a lot!
- Bake the snickerdoodles for 15 minutes, rotating the two trays halfway through to make sure they bake evenly. Take them out and let them cool for a few minutes on the tray, then transfer them to a rack to finish cooling. Seal them in airtight containers where they will keep for a few days. Enjoy!
