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Dairy
Easy
50 Minutes
Diets 
These snickerdoodles are a classic cookie that get even better with the addition of pumpkin and pumpkin spice!
Makes 18 cookies
1 and 1/2 cups Mishpacha All Purpose Flour
2 teaspoons pumpkin pie spice
1/2 teaspoon Gefen Cinnamon
1/2 teaspoon Gefen Baking Soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup coconut sugar
1/4 cup brown sugar
1 egg yolk
1 teaspoon Gefen Vanilla Extract
1/4 cup pumpkin puree
2 tablespoons coconut sugar
1 teaspoon pumpkin pie spice
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper or a silicone baking mat.
In a medium bowl combine flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, using an electric mixer, cream together the butter, coconut sugar, and brown sugar until well combined.
Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix until just combined.
Refrigerate for 30 minutes.
Mix the pumpkin pie spice and sugar together in a small bowl.
Remove the cookie dough from the fridge and portion out using a cookie scoop.
Roll each cookie in the pumpkin spice sugar mixture and place on a baking sheet.
Bake for about 12 minutes until the cookies are set. Let cool and enjoy!
This recipe is excerpted from The Great Big Pumpkin Book by Maggie Michalcyzk (Skyhorse, 2020).
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This looks delish. Can it be made pareve? Also need cream of tartar sub…..thx
You can definitely substitute margarine for butter. And here are some substitute ideas for the cream of tartar https://www.healthline.com/nutrition/cream-of-tartar-substitutes