Pumpkin Snickerdoodle Cookies
Chilly mornings call for a classic cookie recipe. This tasty and simple recipe was created by one of our employees Meg Magnuson, thanks Meg!
- 3/4 cup Farmer’s Market Foods Pumpkin Puree
- 1 cup butter (softened)
- 1 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 3/4 cups flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cream of tartar
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp cinnamon
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Preheat oven to 350 F
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Mix butter and sugar until fluffy. Beat in the egg, vanilla, and pumpkin.
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In a separate bowl, mix dry ingredients and then add to batter. If the dough is too sticky, chill for an hour.
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In a small bowl, mix 1/4 cup sugar and 2 1/4 teaspoon cinnamon.
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Shape dough into tablespoon sized balls and roll in cinnamon and sugar mix. Space cookies on sheet about 2 inches apart, and bake for 12 – 15 minutes.
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Allow the cookies to cool on the pan for about 2 – 3 minutes before moving them to a cooling rack.