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Pecan Pie Balls 6 Ingredients Easy Delicious

Chewy Pumpkin Snickerdoodle Cookies 10 Steps Awesome Delicious
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Chewy Pumpkin Snickerdoodle Cookies: A Fall Flavor Sensation

Ingredients

Scale
  • 2 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

1. Preheat the Oven: Set your oven to 350°F and line your baking sheets with parchment paper.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

3. Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Add the Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree until the mixture is smooth and well-incorporated.

5. Combine the Dough: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

6. Prepare the Cinnamon-Sugar Coating: In a small bowl, combine the cinnamon and sugar for rolling the cookie dough balls.

7. Shape the Cookies: Scoop the dough, about 2 tablespoon each, and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture.

8. Bake to Perfection: Place the coated cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.

9. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Measure Ingredients Accurately: Spoon and level the flour to avoid over-measuring, and use a digital scale for the best results.

Use Room-Temperature Ingredients: Allowing the butter, egg, and pumpkin puree to come to room temperature before baking will help the ingredients blend seamlessly.

Monitor Dough Consistency: The dough should be soft and pliable, but not too sticky. If needed, add a bit more flour to achieve the right texture.

Bake on Parchment Paper: Lining your baking sheets with parchment paper helps prevent the cookies from spreading too much and ensures even baking.

Store Cookies Properly: Keep the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.

Nutrition

Keywords: pumpkin, snickerdoodle, cookies, fall

Find it online: https://www.basterecipes.com/chewy-pumpkin-snickerdoodle-cookies/