Zutaten für Pumpkin Snickerdoodles
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- Canned Pumpkin
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon (plus 2 tsp for coating)
- 1 teaspoon vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon ground ginger
- Allspice
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Zubereitung von Pumpkin Snickerdoodles
- Cream together 1 cup (2 sticks) softened unsalted butter until light and fluffy.
- Add 1 cup granulated sugar and 1 cup pumpkin puree. Beat until well combined.
- In a separate bowl, whisk together 2 teaspoons baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, and 1 large egg. Add to the wet ingredients and mix until just combined.
- Gradually add 3 cups all-purpose flour, mixing until a dough forms. Do not overmix.
- Preheat oven to 350°F (175°C).
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 hours).
- In a small bowl, combine ½ cup granulated sugar, 2 teaspoons ground cinnamon, and 1 teaspoon ground ginger.
- Using a medium cookie scoop (or two teaspoons), form 2-teaspoon sized dough balls.
- Roll each ball gently between your palms to create a smooth, uniform shape.
- Roll the dough balls in the cinnamon-sugar mixture, ensuring they are fully coated. Repeat this process for an extra layer of delicious cinnamon-sugar crispiness.
- Place cookies 2 inches apart on a baking sheet lined with parchment paper.
- Bake for 12-14 minutes, or until the edges are golden brown.
- Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
204g
Fat
74g
Carbs
32g
