Pumpkin Spiced Snickerdoodles
Chewy eggless pumpkin Snickerdoodles
Equipment
- 2 tbsp ice-cream scoop
Ingredients
- 138 g Mashed Pumpkin
- 113 g Butter
- 67 g Dark Brown Sugar
- Caster Sugar 100g if for rolling dough in
- 236 g Plain Flour
- 1 tsp Salt
- 1/4 tsp Citric Acid
- 1 tsp Cream of tartar
- 1 tsp Baking Soda
- 1 ½ tbsp Mixed Spice 1/2 tsp for the sugar to roll the dough in
- 1 tbsp Vanilla Essence
Instructions
- Roast Pumpkin at 180℃ for 40 minutes until flesh is soft. Mash pumpkin.
- Preheat oven to 190℃.
- Melt butter until it turns brown. Place in mixing bowl and allow to cool.
- Add both sugars and whisk together. Add mashed pumpkin and Vanilla.
- Add plain flour, citric acid, baking soda and salt.
- In a wide bowl place 100g caster sugar and ½ tsp mixed spice. Scoop wet dough with a 2 tbsp ice-cream scoop and roll in sugar. Place on lined baking trays.
- Place in oven for 10 minutes. Allow to cool completely on trays.