Dessert

Pumpkin snickerdoodle cookie is for Dessert.

Pumpkin snickerdoodle cookie takes 60 minutes to prepare.

Pumpkin snickerdoodle cookie takes 30 minutes to cook.

Pumpkin snickerdoodle cookie makes 25 servings.

The ingredients for Pumpkin snickerdoodle cookie are:

1.5 cup Flour - Gold medal all purpose flour
0.5 tsp Cinnamon, ground
1.0 tsp Allspice
0.5 tsp Baking Soda
1.0 tsp Cream of tartar
1 stick (1/2 cup) Earth Balance Natural Buttery Spread (can substitute regular butter)
(If using unsalted butter add 1/4tsp salt)
0.5 cup Granulated Sugar
0.25 cup, packed Brown Sugar
1.0 large Egg Yolk
1.5 tsp Vanilla Extract
1/4c pumpkin puree

Topping used to roll cookies in before baking
2 TBS Granulated Sugar
1/8 tsp Cinnamon, ground

Here is how you make Pumpkin snickerdoodle cookie:

Cream sugars and butter. Add egg yolk. Add other wet ingredients. Add dry ingredients. Refrigerate for at least 30min. Scoop into balls and roll in cinnamon sugar mixture before placing on baking pans.Bake 350 for 11-13min. Let cool on pan for 3min before moving to cooling rack.Serving Size: Makes 25 cookiesNumber of Servings: 25.0Recipe submitted by SparkPeople user WILSOD1.

The nutritional information for Pumpkin snickerdoodle cookie is:

• Servings Per Recipe: 25
• Amount Per Serving
• Calories: 87.7

• Total Fat: 3.7 g
• Cholesterol: 7.4 mg
• Sodium: 58.6 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 0.4 g
• Protein: 0.9 g

The dietary needs meet for Pumpkin snickerdoodle cookie is Vegetarian