Pumpkin Doodle Doo Pumpkin Snickerdoodles Recipes

PUMPKIN SNICKERDOODLE COOKIES

Steps:

• Heat oven to 375°F. Open cookie mix; remove and set aside cinnamon-sugar packet. In large bowl, stir together cookie mix and remaining ingredients until soft dough forms. Cover and refrigerate dough 15 minutes.
• In small bowl, pour contents of cinnamon-sugar packet. Drop dough by rounded teaspoonfuls into cinnamon-sugar mixture, rolling until coated. Place 2 inches apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

PUMPKIN SNICKERDOODLES

Steps:

• Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
• Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
• Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

PUMPKIN SNICKERDOODLES

Steps:

• Cream butter until fluffy.
• Add granulated sugar and pumpkin, and beat well.
• Add baking powder, salt, ground cinnamon, vanilla extract and egg and beat until well mixed.
• Beat in all purpose flour, little bit at a time.
• Preheat oven to 350*.
• Cover dough with plastic and chill very well.
• Before removing the dough from the fridge, in a small bowl, mix together granulated sugar, ground cinnamon, ground ginger.
• Working quickly, use a medium cookie scoop to form 2-teaspoon sized balls. Roll between your palms until uniform and then roll in the sugar mixture.
• Place 2 inches apart on a greased or parchment or silpat lined baking sheet.
• Once you have rolled all the cookies in the sugar once, start back at the beginning and roll them all a second time - this really increases the nice sugary crispiness on the baked cookies. Trust me here - it is worth doing.
• Bake at 350 degrees for 12 to 14 minutes, until they are very well browned. Remove immediately to a wire rack and cool completely before storing in an airtight container.

PUMPKIN SPICE SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
• Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
• Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
• Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
• Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.

PUMPKIN DOODLE DOO / PUMPKIN SNICKERDOODLES

Steps:

• In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.
• Beat in vanilla, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour.
• In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake in a 350 degree F oven about 10 minutes or until edges are golden. Remove and cool on wire racks.