- 1 loving cup of unsalted butter, softened
- 1/2 loving cup of 100% pure canned pumpkin
- 1 1/2 cups of granulated sugar
- 2 teaspoons of pure vanilla extract
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of pumpkin pie spice
- 1/2 teaspoon of salt
- 1 egg
- 2 2/3 cups of all-purpose flour
- For rolling:
- 1/2 loving cup of granulated sugar
- 1 tablespoon of pumpkin pie spice
- In the bowl of a stand upwards mixer, shell room temperature butter on medium speed for almost xxx seconds, but until smooth.
- Add sugar, pumpkin, vanilla extract, baking powder, pumpkin pie spice as well as salt.
- Beat until good combined, almost 2 minutes. Pause to scrape downwards sides of bowl every bit needed.
- Add egg as well as permit combine.
- Then add together flour as well as permit mixture combine until all flour is incorporated, 1 time again scraping downwards sides of bowl every bit needed.
- Cover as well as refrigerate or as well as thence 2 hours, until dough is a scoopable consistency.
- After 2 hours, preheat oven to 350 degrees.
- Combine remaining carbohydrate as well as pumpkin pie spice on a spare slice of parchment newspaper or inwards a apartment pie pan.
- Line baking sheets amongst not stick silicone liner, or parchment paper.
- Use a medium cookie scoop to scoop dough.
- Lightly gyre dough into ball as well as coat amongst pumpkin pie spice carbohydrate mixture.
- Place on baking canvass as well as bake for or as well as thence 10 minutes.
Thanks done part recipes to : www.number-2-pencil.com/2016/08/31/pumpkin-snickerdoodle-cookies/