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Pumpkin Doodle Doo Cookies
Chill: 1 hr
Bake: 10 mins at 350°F
Ingredients
- 1 cup butter
- 1 1/2 cups sugar
- 1/2 cup canned pumpkin
- 2 teaspoons vanilla
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 2/3 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
Directions
1. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.
2. Beat in vanilla, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour.
3. In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.
4. Bake in a 350 degree F oven about 10 minutes or until edges are golden. Remove and cool on wire racks. Makes 48 cookies.
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Nutrition facts are given per cookie.
I can't even describe how amazing these cookies are! They are so good - a great, fresh flavor with a little nod to the fall season. I baked mine a little less than 10 minutes and thought they turned our perfectly! The recipe did make exactly 48 cookies for me as well. YUM!
10/21/2010 11:40:33 AM Report Abuse