Pumpkin Snickerdoodles

October 12, 2014

301

Pumpkin adds another dimension to the ever popular Snickerdoodle Cookie!

Using a fork or wisk, stir together dry ingredients-flour, cream of tartar, ground ginger, baking soda and salt into a medium sized bowl, and set aside.
In mixing bowl at medium speed, whip the butter and sugar together until the mixture is light and fluffy.
On low speed, add the egg and pumpkin one at a time making sure each addition is well combined into the mixture.
Spatula the sides of the bowl to the middle, and on low speed, add the flour mixture a little at a time, making sure that the dry ingredient mixture is fully absorbed by the wet ingredients before adding more.
When all flour is used, and mixed in well, wrap the dough in plastic wrap, and chill for at least 30 minutes to an hour.

2-1/2 C. all purpose flour
2 Tsp. cream of tartar
½ Tsp. ground ginger
1 Tsp. baking soda
½ Tsp. salt
8 Tbsp softened butter
1 C. granulated sugar
1 Tsp vanilla
1 large egg, preferably at room temperature
½ C. canned pumpkin (Not Pumpkin Mix)
Coating ingredients: ½C. granulated sugar, ½ Tsp. pumpkin pie spice

Nutritions

Calories
1395

Sodium
1258mg
52% DV

Fat
46g
70% DV

Protein
29g
58% DV

Carbs
203g
69% DV

Fiber
12g
48% DV