Traditional recipes

Easy Pumpkin Snickerdoodles

Easy Pumpkin Snickerdoodles


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Ingredients

  • 1 package pumpkin bread mix, preferably Krusteaz Pumpkin Spice Quick Bread Mix
  • 1/2 Cup unsalted butter, softened
  • 1 large egg
  • 3/4 Cups white chocolate chips, optional
  • 1/2 Cup granulated sugar
  • 1 Teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F. Line two cookie sheets with silicone baking mats or parchment paper.

Using a hand or stand mixer add mix, egg, and butter, mix until blended. Dough will be thick. If desired, stir in white chocolate chips.

Blend together sugar and cinnamon in a small bowl. Scoop 2 tablespoon sized balls of dough and roll in cinnamon sugar mixture. Place on cookie sheets, 2 inches apart.

Bake 10–14 minutes or until slightly golden brown around the edges. Cool 10 minutes on cookie sheet before removing to cooling rack. Store in an airtight container.

Nutritional Facts

Servings18

Calories Per Serving157

Folate equivalent (total)2µgN/A


Recipe Summary

  • 1 ½ cups white sugar
  • 1 cup shortening
  • ½ cup pumpkin puree
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 tablespoon cream of tartar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ cup white sugar, or as needed

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.


Recipe Summary

  • 1 ½ cups white sugar
  • 1 cup shortening
  • ½ cup pumpkin puree
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 tablespoon cream of tartar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ cup white sugar, or as needed

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.


Recipe Summary

  • 1 ½ cups white sugar
  • 1 cup shortening
  • ½ cup pumpkin puree
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 tablespoon cream of tartar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ cup white sugar, or as needed

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.


Recipe Summary

  • 1 ½ cups white sugar
  • 1 cup shortening
  • ½ cup pumpkin puree
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 tablespoon cream of tartar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ cup white sugar, or as needed

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.


Recipe Summary

  • 1 ½ cups white sugar
  • 1 cup shortening
  • ½ cup pumpkin puree
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 tablespoon cream of tartar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ cup white sugar, or as needed

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.


Recipe Summary

  • 1 ½ cups white sugar
  • 1 cup shortening
  • ½ cup pumpkin puree
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 tablespoon cream of tartar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ cup white sugar, or as needed

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.


Recipe Summary

  • 1 ½ cups white sugar
  • 1 cup shortening
  • ½ cup pumpkin puree
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 tablespoon cream of tartar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ cup white sugar, or as needed

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.


Recipe Summary

  • 1 ½ cups white sugar
  • 1 cup shortening
  • ½ cup pumpkin puree
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 tablespoon cream of tartar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ cup white sugar, or as needed

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.


Recipe Summary

  • 1 ½ cups white sugar
  • 1 cup shortening
  • ½ cup pumpkin puree
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 tablespoon cream of tartar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ cup white sugar, or as needed

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.


Recipe Summary

  • 1 ½ cups white sugar
  • 1 cup shortening
  • ½ cup pumpkin puree
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 tablespoon cream of tartar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ cup white sugar, or as needed

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.


Watch the video: How to Make Snickerdoodles! (June 2022).


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