Pumpkin Snickerdoodles
Ingredients
- 1 stick unsalted butter softened
- 4 oz cream cheese softened
- 1 2/3 cup brown sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 1/2 cup canned pumpkin about 1/2 can
- 2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup white sugar
- 1 tsp cinnamon
Instructions
- Cream butter and cream cheese together until well combined. Add sugar and mix until light and fluffy.
- Mix vanilla in and then add eggs, one at a time. Mix pumpkin in until well combined.
- Sift dry ingredients together. Slowly add half of the dry ingredients to the batter, stir until almost combined. Add the second half and stir in until just combined.
- Cover and refrigerate for at least 1 hour, up to 24 hours.
- Mix sugar and cinnamon into a small bowl. Set aside.
- Preheat oven to 350 F. Cover baking sheets with parchment paper. This batter is sticky, so wetting hands slightly before handling can be helpful. Scoop approximately a tablespoon and roll gently into a ball.
- Drop the cookie ball into the sugar mix and gently roll it around with a fork. Place on a prepared cookie sheet. Bake for 12 minutes. Do not overbake. Allow to rest on hot cookie sheet for about 3-5 minutes. Then move to cool on a wire rack. Enjoy!