Photo courtesy of LiveWellBakeOften.
Studies show that San Luis Obispo High School students that consume at least one cookie a week live a happier and more satisfying life. If you’re looking for a recipe to try out this fall, this pumpkin snickerdoodle cookie recipe will be the highlight of your month!
Ingredients
1 and 1/2 cups all-purpose flour, spooned & leveled1 teaspoon pumpkin pie spice1/2 teaspoon ground cinnamon1/2 teaspoon baking soda1 teaspoon cream of tartar1/4 teaspoon salt1/2 cup unsalted butter, softened1/2 cup granulated sugar1/4 cup brown sugar1 egg yolk (room temperature)1 teaspoon pure vanilla extract1/4 cup pumpkin puree
For the cinnamon sugar coating:
2 tablespoons granulated sugar1 teaspoon ground cinnamon
Instructions
In a medium-sized mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.In a large mixing bowl using an electric mixer, mix together the butter, granulated sugar, and brown sugar for two minutes. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.Add the dry ingredients to the wet ingredients and mix until combined. Cover tightly with plastic wrap and refrigerate for thirty minutes.Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.In a small mixing bowl, whisk together the two tablespoons of sugar and one teaspoon of ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.Bake for 10-13 minutes. Remove from the oven and allow to cool on the baking sheet for ten minutes, then transfer the cookies to a wire rack to cool completely.
Sources: Livewellbakeoften.com , www.theodysseyonline.com