Pumpkin Chai Snickerdoodles Recipe

Name: Pumpkin Chai Snickerdoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups all-purpose flour; 4 teaspoons ground cinnamon, divided; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1 3/4 cup granulated sugar, divided; 1/2 cup canned pumpkin puree; 2 teaspoons vanilla extract; 1 large egg; 1 teaspoon ground cardamom; 1 teaspoon allspice; 1 teaspoon ground ginger; 1 teaspoon ground cloves

Servings: persons

2 3/4 cups all-purpose flour
4 teaspoons ground cinnamon, divided
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/4 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cup granulated sugar, divided
1/2 cup canned pumpkin puree
2 teaspoons vanilla extract
1 large egg
1 teaspoon ground cardamom
1 teaspoon allspice
1 teaspoon ground ginger
1 teaspoon ground cloves

1
Preheat oven to 375u00b0 .
2
Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, 3 teaspoons cinnamon, cream of tartar, baking soda, and salt.
3
Beat butter and 1 1/4 cups sugar with an electric mixer at medium speed, occasionally scraping down sides of the bowl, until light and fluffy, 2-3 minutes. Add pumpkin, eggs, and vanilla; beat until pale, 4-5 minutes. Reduce mixer speed to low and gradually add flour mixture until just blended.
4
In a bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon, cardamom, allspice, ginger, and cloves.
5
Scoop dough into even portions (about 2 tablespoons each) and roll each in spiced sugar mixture; arrange on parchment paper-lined baking sheets (maximum of 12 cookies per sheet). Bake at 375u00b0, rotating baking sheets halfway through cooking, until just golden brown around the edges, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack.

1111

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 3/4 cups all-purpose flour, 4 teaspoons ground cinnamon, divided, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and more.

Yes, Pumpkin Chai Snickerdoodles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Chai Snickerdoodles

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