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Soft Pumpkin Snaps
Author
Sam Merritt
Ingredients
1
cup
unsalted butter
softened
¾
cup
granulated sugar
½
cup
packed brown sugar
⅓
cup
molasses
½
tsp
vanilla extract
2
eggs
3
cup
flour
1
Tbsp pumpkin pie spice
1
tsp
baking soda
½
tsp
baking powder
¼
tsp
salt
i
Additional sugar for rolling cookies (I used sugar in the raw but plain old granulated will work just fine, too)
Instructions
Preheat oven to 350F, line cookie sheets with parchment paper
In stand mixer, cream together butter and sugars.
Add molasses and vanilla, scraping down the sides with a spatula to ensure even mixing.
Add eggs, one at a time, well after each addition.
In a separate bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt.
Gradually, with mixer on low-medium speed, add flour mixture to the butter mix, scraping down the sides of the bowl with a spatula occasionally.
Roll dough into 1 ½ inch balls and roll in the additional sugar.
Space evenly on prepared cookie sheet, and bake at 350F for 10-12 minutes.