How to Cook Delicious Pumpkin Spice Snickerdoodles (eggless) Recipe

Pumpkin Spice Snickerdoodles (eggless). How to make Eggless Pumpkin Snickerdoodles. Mix dry ingredients: mix flour, salt, baking powder, baking soda and pumpkin pie spice in a bowl.; Cream together the butter and sugars until creamy, stopping to scrape down the sides of the bowl as needed. Add pumpkin puree and vanilla; beat until well incorporated.

Great recipe for Pumpkin Spice Snickerdoodles (eggless). I decided to bake up a batch of cookies and make my home smell like fall. If you are like me and are obsessed with all things autumn-related, then try this amazing pumpkin pie snickerdoodle recipe! You can cook Pumpkin Spice Snickerdoodles (eggless) using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pumpkin Spice Snickerdoodles (eggless)

1. You need 1/2 cup of unsalted butter , softened.
2. Prepare 1/2 cup of dark brown sugar light or.
3. Prepare 1/4 cup of sugar granulated.
4. It's 1 tsp of vanilla extract.
5. Prepare 4 tbsps of pumpkin puree (I used the canned version).
6. It's 1.5 cups of all-purpose flour.
7. Prepare 1/4 tsp of salt.
8. You need 1/4 tsp of baking powder.
9. You need 1/4 tsp of baking soda.
10. It's 1.5 tsps of cinnamon ground.
11. You need 1 tsp of pumpkin pie spice.
12. It's 1/2 cup of chocolate white chips or chunks.
13. Prepare 1/2 cup of walnuts crushed.
14. It's of Cinnamon Sugar.
15. It's 1/2 tsp of cinnamon ground.
16. Prepare 1/2 cup of sugar granulated.

To continue with my pumpkin spice extravaganza (check out my Pumpkin Spice Snickerdoodles and Pumpkin Spice Caramel posts!), I decided to marry my two favorite things in the world.. These Pumpkin Snickerdoodle Cookies are packed with pumpkin spice, pumpkin caramel and coated in cinnamon sugar. The Pumpkin puree made into pumpkin caramel keeps these cookies more crisp than regular pumpkin puree. Make some for the holiday season!

Pumpkin Spice Snickerdoodles (eggless) 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..

Jump to Recipe Eggless Pumpkin Muffins Recipe. I first fell in love with pumpkin just a few years ago, when I got addicted to my fabulous eggless pumpkin bread. These scrumptious Eggless Pumpkin Muffins are loaded with fall flavors!! These are just slightly crisp at the edges and simply dreamy-tender in the center. HOW TO MAKE SOFT EGGLESS PUMPKIN COOKIES.