Pumpkin Pie Snickerdoodles (Eggless)

Print

Pumpkin Pie Snickerdoodles (Eggless)

Ingredients

• • 1/2 cup unsalted butter, softened
  • 1/2 cup light or dark brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 tbsp pumpkin puree (I used the canned version)
  • 1.5 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup white chocolate chips or chunks
  • 1/2 cup crushed walnuts

• 1/2 tsp ground cinnamon
• 1/2 cup granulated sugar

Instructions

1. Cream butter, brown sugar, and granulated sugar until nice and fluffy. Add vanilla and pumpkin puree and mix well.
2. In a separate bowl, whisk flour, salt, baking powder, baking soda, ground cinnamon and pumpkin pie spice together. Now doesn’t that smell nice?
3. Add the flour mixture to the creamed butter mixture and stir until there are no more flour lumps. Stir in the chocolate chips and crushed walnuts. Freeze the cookie dough for at least 30 minutes. You can leave it in the refrigerator until you’re ready to bake.
4. Preheat oven to 350 F
5. In a small bowl make your cinnamon sugar. Make a dough ball with 1 tbsp o dough and roll it into the cinnamon sugar until it is well coated. Place the cookie dough balls on a parchment-lined baking sheet about 2 inches apart.
6. Lightly press down on each cookie to flatten them out and back for 8-10 minutes. Cool on the baking sheet before enjoying with a nice big glass of milk.

http://www.prettypolymath.com/2014/10/02/pumpkin-pie-snickerdoodles-eggless/