Pumpkin Snickerdoodles – a delicious recipe with Butter, Sugar, Egg, Flour, Cream Of Tartar, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F and line a baking sheet with parchment paper or a silicone mat.
2
In a medium bowl, beat together with an electric mixer the butter, pumpkin and 1/2 cup of the sugar. Beat until well-mixed and fluffy, about 1 minute. Next, beat in the egg.
3
In a small bowl, stir together the flour, cream of tartar, baking soda and salt. Sprinkle this mixture over the butter and sugar mixture and beat until just combined.
4
In a shallow bowl, add the remaining 2 tablespoons of sugar and pumpkin pie spice. Scoop a heaping tablespoon of the dough, roll it in your palm lightly, then roll it in the spice mixture. Space the dough balls evenly on the baking sheet.
5
Bake for 11-12 minutes. Let cool on the baking sheet 1 minute, then move to a wire rack to cool completely.
294
kcal
Calories
12
g
Fat
42
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 Tablespoons Unsalted Butter, 2 Tablespoons Canned Pumpkin Puree, 1/2 cups Granulated Sugar, Plus 2 Tablespoons, Divided, 1 whole Large Egg, and more.
Yes, Pumpkin 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.
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