If fall was a cookie!
These pumpkin snickerdoodles are so delicious and fun to make! Read below for the recipe and nutrition information!
Recipe Information:
Makes 16-18 cookies
Preparation time: 30 minutes
Total time: 40 minutes
Ingredients:
1/2 cup unsalted butter, cold and roughly chopped
1/3 cup pumpkin purée
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg yolk
2 tsp vanilla extract
1 1/4 cup all purpose flour
1 1/2 tsp pumpkin pie spice seasoning
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1/2 cup cinnamon sugar for rolling (about 1/3 cup white sugar + 2 tbsp ground cinnamon!)
Recipe:
Preheat oven to 350° and prepare 2 large baking sheets! Line the baking sheets with parchment paper. If you don’t have any parchment paper, unlined is fine.
In a large stainless steel pan over medium heat, brown the butter! Place chopped cold butter into the pan and stir continuously for about 5-8 minutes, or until the butter is golden brown, smells nutty, and the bottom of the pan has visible brown bits. Remove from heat and pour it into a bowl, allowing it to cool to room temperature before use.
Dry the pumpkin purée: cover a large plate with a thick lining of paper towels. Place the pumpkin purée on the towels, wrap it all up, and squeeze to remove the excess moisture from the purée. You may have to repeat this step to remove all of the moisture - the final product should resemble a play-dough consistency! Set aside.
In a large bowl, whisk together the melted brown butter, dried pumpkin purée, white sugar, brown sugar, egg yolk and vanilla extract until well combined.
Switching to a wooden spoon, add in the flour, baking soda, cream of tartar, salt, and spices. Mix until no dry spots are left and a soft dough is formed.
Place cinnamon sugar mixture onto a large plate or wide bowl.
Create small balls out of dough, rolling each ball in cinnamon sugar until completely coated. Place the coated dough balls about 2-3 inches apart on the prepared baking sheet.
Bake the cookies for 10-12 minutes, until the edges become dry but the middles remain slightly doughy. I love to lightly press mine with a spoon after baking to thin them down. Enjoy once cooled!
Nutrition:
Pumpkin: pumpkin is rich in vitamin A, with one cup containing 245% of the Reference Daily Intake (RDI)! Vitamin A helps to strengthen the immune system, supports vision, has benefits in normal growth & development, and has antioxidant properties!
Cinnamon: although more research is needed, cinnamon has been associated with numerous health benefits! The list includes improving blood pressure and circulation, reducing cholesterol and blood lipids, and having heart-protective effects.
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