Pumpkin Snickerdoodle

Name: Pumpkin Snickerdoodle
Prep time: 15 min
Cook time: 12 min
Yield: 30
Cuisine: American,
Ingredients: 3 cups flour; 2 tsps McCormick® Cream of Tartar; 1 tsp baking soda; 2 cups sugar divided; 1 cup (2 sticks) butter softened; 1 cup canned pumpkin puree; 2 eggs; 2 tsps McCormick® Pure Vanilla Extract; 2 tbsps pumpkin pie spice; 1/8 tsp salt

For a flavorful, fall-forward twist, use McCormick® Pumpkin Pie Spice along with Pure Vanilla Extract in this deliciously easy variation on the classic snickerdoodle cookie.

15m

PREP TIME

12m

COOK TIME

158

CALORIES

10

INGREDIENTS

Servings: 30 (2-cookie)

Ingredients

3 cups flour
2 teaspoons McCormick® Cream Of Tartar
1 teaspoon baking soda
2 cups sugar, divided
1 cup (2 sticks) butter, softened
1 cup canned pumpkin puree
2 eggs
2 teaspoons McCormick® All Natural Pure Vanilla Extract
2 tablespoons McCormick® Pumpkin Pie Spice
1/8 teaspoon salt

KEY PRODUCTS

INSTRUCTIONS

1 Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Cover. Refrigerate dough 2 hours.
2 Preheat oven to 400°F. Mix remaining 1/2 cup sugar, pumpkin pie spice and salt in medium bowl. Shape dough into 1 1/2-inch balls. Roll in sugar mixture to coat. Place 2 inches apart on baking sheets.
3 Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
4 Check out this recipe for a classic snickerdoodle cookie using McCormick® Ground Cinnamon.