Pumpkin Snickerdoodles

Ingredients and Weight:

• 1 cup (120g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 large egg
• 1 teaspoon (5ml) vanilla extract
• 1 cup (120ml) canned pumpkin puree
• 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon (5g) baking soda
• 1 teaspoon (5g) cream of tartar
• 1/2 teaspoon (2.5g) ground cinnamon
• 1/4 teaspoon (1.25g) ground nutmeg
• 1/2 cup (100g) granulated sugar, for rolling

Preparation Time:

10 minutes

Cooking Time:

10-12 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
4. Stir in the pumpkin puree.
5. In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Roll the dough into 1-inch (2.5cm) balls.
8. Roll the balls in the granulated sugar.
9. Place the cookies on the prepared baking sheet.
10. Bake for 10-12 minutes, or until the edges are golden brown.
11. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information (per cookie):

• Calories: 150
• Fat: 8g
• Saturated fat: 5g
• Cholesterol: 25mg
• Sodium: 100mg
• Carbohydrates: 20g
• Dietary fiber: 1g
• Sugar: 15g
• Protein: 2g

Dish Characteristics:

• Soft and chewy texture
• Sweet and spicy flavor
• Moist crumb
• Golden brown exterior

User Comments:

• "These are the best pumpkin snickerdoodles I've ever had!"
• "The perfect fall dessert!"
• "I love the combination of pumpkin and cinnamon."
• "So easy to make and so delicious."
• "A must-try for any pumpkin lover."

Special Precautions and Tips:

• For a chewier cookie, chill the dough for at least 30 minutes before baking.
• Don't overbake the cookies, as they will continue to cook on the baking sheet after being removed from the oven.
• If you don't have canned pumpkin puree, you can roast your own pumpkin and puree it in a food processor.