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I love the fall months. The “ber” months are my favorite time of year! So I’m always excited in August when I begin seeing fall seasonal goodies showing up in the stores. Of course, one of my personal favorites is pumpkin spice. And instead of buying pre-packaged goodies, I prefer to make them from scratch. This new recipe is one I will be making all fall. Pumpkin spice snickerdoodles are a fall twist on the classic cookie.
Living in South Carolina, the summers are so hot that I rarely turn on my oven. It just heats up the house too much to make it comfortable to do so. So once the temperatures outside begin to cool, I get excited for baking season.
Of course, if you have dietary considerations you can make some simple substitutions to make this recipe work for you. Substitute a good all-purpose gluten-free flour in place of the wheat flour to make this recipe gluten-free. You can also use a granulated low-calorie sweetener such as Swerve if you are looking to cut sugar.
The sweet, spiced goodness that is these pumpkin spice snickerdoodles are perfectly paired with a pumpkin spice latte, a cup of your favorite tea, or some warm spiced cider, these cookies are perfect anytime!
Pumpkin Spice Snickerdoodles
Equipment
- 1 small Mixing bowl
- 1 medium Mixing bowl
- 1 large Mixing bowl
Ingredients
For the cookies
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cream of tartar
- 2 1/2 tsp pumpkin pie spice
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 lg egg
- 1 tsp vanilla extract
For the coating
- 1/4 cup granulated sugar
- 1 1/2 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix together the flour, baking powder, salt, cream of tartar, and 2 1/2 tsp of pumpkin pie spice.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy (About 2-3 minutes).
- Add the pumpkin puree, egg, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Cover the dough and refrigerate for at least 30 minutes. This helps the dough firm up, making it easier to roll.
- In a small bowl, combine the sugar, and 1 1/2 tsp pumpkin pie spice for the coating.
- Scoop out 1 to 1.5 tablespoon-sized portions of dough and roll them into balls. Roll each ball in the sugar-spice mixture to coat thoroughly.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each ball with your hand.
- Bake for 10-12 minutes, or until the edges are set and the tops begin to crack. The centers should still be soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
