By: Cathleen Slagle

Hey guys! I decided to try something new today, and fill you in on the latest recipes! Tis the season and my Snapchat story is filled up with all of my Christmas lights! We headed to Walmart yesterday to pick up these new lights for my room, and I walked past the candle section of the store and my nose just fell in love. I immediately headed to the winter scents and started scooping them up. They sell two brands, Better Homes and Gardens and some other brand but I'm too lazy to get out of my bed right now and read the label. But basically they are so so so well priced and smell amazing. But this post isn't about candles... it's about snickerdoodles. And pumpkin snickerdoodles at that. 

This isn't my recipe, but it's FOR SURE a recipe worth sharing... here's the original source

3 1/4 cups all-purpose flour
1 tsp cream of tartar
1/2 tsp baking powder
3 1/2 tsp cornstarch
1 tsp baking soda
3/4 tsp ground cinnamon 
1/4 tsp nutmeg/allspice
1 cup granulated sugar
1 large egg yolk
3/4 light brown sugar
1 cup butter
3/4 canned (or fresh) pumpkin puree
1 1/2 tsp vanilla

mix together the flour, cream of tartar, baking powder, cornstarch, baking soda, cinnamon, and nutmeg in a separate mixing bowl. beat together the egg yolk, sugar, butter, brown sugar, pumpkin and vanilla in an electric mixer. slowly combine the dry mixture with the sugar mixture. mix until thoroughly combined and cover with plastic wrap and chill for 30 minutes. 

pre heat oven to 350 degrees

scoop balls of dough out onto a parchment paper covered pan and space about 2 inches apart. sprinkle cinnamon sugar on top of each cookie. bake for 13-15 minutes




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