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Pumpkin Spice Cookies #desserts #cookies #pumpkin #bars #cakes

Pumpkin Spice Cookies #desserts #cookies #pumpkin #bars #cakes

These pumpkin zest treats are delicate, chewy and ideal for fall. They're loaded up with flavor on account of the pumpkin, vanilla concentrate, and fall flavors. At that point they're come in cinnamon sugar for a delectable covering that will help you to remember snickerdoodles.

The air was fresh, the leaves were yellow and orange, baristas were in full power making pumpkin flavor lattes, and everybody made the closet progress from shorts to link sew sweaters. Truly, the fall-ness was in overdrive.

Presently, with regards to fall – I generally feel like there's 2 gatherings of individuals: the ones cheering and the ones fearing the part of the arrangement. I ordinarily fall into the last mentioned, however I cherish fall since it's the ideal reason to get back in the kitchen and start preparing. I've been loosen.

Also, there's such a large number of scrumptious fall flavors for motivation: pumpkin, apples, zucchini, sweet potato… pumpkin… maple… . pumpkin. Everything tastes warm, comfortable and tasty.
Pumpkin Spice Cookies #desserts #cookies #pumpkin #bars #cakes


Also try our recipe : TRES LECHES CAKE #cake #dessert #brownies #recipes #yummy

Ingredients :

  • 2 and 1/2 cups all-purpose flour , spooned and leveled
  • 2 teaspoons cornstarch
  • 1/2 teaspoon cream of tartar
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoons ground cloves
  • 3/4 cup unsalted butter , softened to room temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1/2 cup canned pumpkin (not pumpkin pie filling)

For the Cinnamon Sugar Coating

  • 1/4 cup granulated sugar
  • 1 and 1/2 teaspoons cinnamon

Instructions :

  1. Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves. 
  2. In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin. 
  3. Slowly add in the flour mixture. The dough will be very sticky. 
  4. Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
  5. When ready to bake, take the dough out of the fridge.   
  6. Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
  7. In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating. 
  8. Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly
  9. Place the cookies on the cookie sheets about 2 inches apart. 
  10. Bake for about 8-10 minutes until the tops look just set.


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