- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 cookies
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 cookies
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
for the cinnamon sugar coating
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
for the pumpkin snickerdoodle
- 1 tablespoon unsalted butter, melted
- 2 teaspoons pumpkin puree
- 2 tablespoons brown sugar
- 1/4 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- pinch of salt
Instructions
- Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.
- First, make the cinnamon sugar coating. In a small mixing bowl combine the granulated sugar and cinnamon. Mix to combine.
- In a small mixing bowl combine the melted butter, pumpkin puree, sugar, and vanilla extract. Whisk to combine.
- Add the flour, baking soda, salt, and cinnamon. Mix until a soft dough forms and no streaks of flour remain.
- Divide the dough into two balls. Drop them first in the cinnamon sugar mixture to evenly coat on all sides and then place 2 inches apart onto the prepared cookie sheet. Bake the cookies for 12 to 14 minutes or until they have puffed up and are set on the edges but still under baked in the middle. Do not over bake.
- Allow to cool before eating! Enjoy!
Keywords: single serve pumpkin snickderdoodle
