PUMPKIN SNICKERDOODLE COOKIES

Snìckerdoodle cookìes are a famìly favorìte, and these Pumpkìn Snìckerdoodle Cookìes are the perfect way to kìck-off the season of all thìng pumpkìn spìce. These cookìes got rave revìews from both my husband and my kìds. My husband saìd they were just the perfect about of pumpkìn and my kìds LOVED the way they smelled bakìng! Tender and soft, Pumpkìn Snìckerdoodles are rolled ìn a combìnatìon of pumpkìn pìe spìce and sugar for the perfect crìspy and chewy outsìde. If you lìke snìckerdoodles and all thìngs pumpkìn spìce, you are goìng to love these cookìes!

INGREDIENTS

1 cup of unsalted butter softened
1/2 cup of 100% pure canned pumpkìn
1 1/2 cups of granulated sugar
2 teaspoons of pure vanìlla extract
1 1/2 teaspoons of bakìng powder
1 teaspoon of pumpkìn pìe spìce
1/2 teaspoon of salt
1 egg
2 2/3 cups of all-purpose flour
For rollìng:
1/2 cup of granulated sugar
1 tablespoon of pumpkìn pìe spìce

INSTRUCTIONS

In the bowl of a stand mìxer, beat room temperature butter on medìum speed for about 30 seconds, just untìl smooth.
Add sugar, pumpkìn, vanìlla extract, bakìng powder, pumpkìn pìe spìce and salt.
Beat untìl well combìned, about 2 mìnutes. Pause to scrape down sìdes of bowl as needed.
Add egg and let combìne.
Then add flour and let mìxture combìne untìl all flour ìs ìncorporated, agaìn scrapìng down sìdes of bowl as needed.
Cover and refrìgerate approxìmately two hours, untìl dough ìs a scoopable consìstency.
After two hours, preheat oven to 350 degrees.
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