Harvest Snickerdoodles

Halfway Point Lodge series

From the Dock of Deception, book 3 in the Halfway Point Lodge series.
Lou Lou makes these pumpkin spice Harvest Snickerdoodles for the Fall Celebration following Carol and Mitch's wedding.

Yields36 Servings
Prep Time20 minsCook Time14 minsTotal Time34 mins

 3 ¾ cups all-purpose flour
 1 tsp cream of tartar
 1 tsp baking soda
 ½ tsp baking powder
 ½ tsp salt
 2 tsp ground cinnamon
 ½ tsp ground ginger
 ½ tsp ground nutmeg
 ¼ tsp ground cloves
 1 cup granulated sugar
 ¾ cup brown sugar (packed)
 1 cup butter (softened)
 1 large egg yolk
 ¾ cup pumpkin puree
 1 ½ tsp vanilla extract
For rolling
 ¼ cup granulated sugar
 1 ½ tsp ground cinnamon

1

1. Using a mixer, cream together the sugar, brown sugar and butter until combined.
2. Mix the pumpkin puree, egg yolk, and vanilla extract to the sugar mixture combining well.
3. Add in all remaining dry ingredients and mix well.
4. Put the dough into a glass bowl, cover and refrigerate for 3-40 minutes. This is necessary to make the dough firm enough to handle.
5. In a small bowl combine the remaining sugar and cinnamon.
6. Preheat oven to 350 degrees.
7. Using a tablespoon scoop approximately 1 1/2 Tbsp of dough and roll into a ball.
8. Roll the ball of cookie dough in the cinnamon and sugar mixture then place on a parchment paper lined cookie sheet 2 inches apart.
9. Bake in the oven 13-15 minutes, remove and cool on a baking rack.

 

Ingredients

 3 ¾ cups all-purpose flour
 1 tsp cream of tartar
 1 tsp baking soda
 ½ tsp baking powder
 ½ tsp salt
 2 tsp ground cinnamon
 ½ tsp ground ginger
 ½ tsp ground nutmeg
 ¼ tsp ground cloves
 1 cup granulated sugar
 ¾ cup brown sugar (packed)
 1 cup butter (softened)
 1 large egg yolk
 ¾ cup pumpkin puree
 1 ½ tsp vanilla extract
For rolling
 ¼ cup granulated sugar
 1 ½ tsp ground cinnamon

Directions

1

1. Using a mixer, cream together the sugar, brown sugar and butter until combined.
2. Mix the pumpkin puree, egg yolk, and vanilla extract to the sugar mixture combining well.
3. Add in all remaining dry ingredients and mix well.
4. Put the dough into a glass bowl, cover and refrigerate for 3-40 minutes. This is necessary to make the dough firm enough to handle.
5. In a small bowl combine the remaining sugar and cinnamon.
6. Preheat oven to 350 degrees.
7. Using a tablespoon scoop approximately 1 1/2 Tbsp of dough and roll into a ball.
8. Roll the ball of cookie dough in the cinnamon and sugar mixture then place on a parchment paper lined cookie sheet 2 inches apart.
9. Bake in the oven 13-15 minutes, remove and cool on a baking rack.

Harvest Snickerdoodles
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