Crazy for Crust · by Dorothy Kern★ 5.0 (142)
Pumpkin Snickerdoodles Recipe
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 3%
CARBS 16G58% OF CAL
1G FIBER9G SUGAR6G OTHER
FAT 5G37% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft pumpkin cookies with a cinnamon-sugar coating, evocative of fall flavors. Easy to prepare and freeze well for later enjoyment.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 22- ½ cup (113g) unsalted butter, softened
- ⅓ cup (81g ) pumpkin puree
- ½ cup (100g ) granulated sugar
- ¼ cup (50g ) packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cream of tartar
- 2 teaspoons ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 ⅔ cups (206g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 teaspoons pumpkin pie spice
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 3%
CARBS 16G58% OF CAL
1G FIBER9G SUGAR6G OTHER
FAT 5G37% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 84mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 65mg
- Calcium
- 12mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 84MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.