Kamis, 20 Agustus 2020

Pumpkin Spice Snickerdoodles


Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles are snickerdoodles filled with pumpkin pie spice!! These are the best fall cookie; they’re sweet and warm with that familiar spice mix and we love making them all year long!

Pumpkin Spice Snickerdoodles

A friend of mine recently posted on Facebook that she hates pumpkin season because it ruins summer; that bloggers start posting pumpkin recipes in August when it’s still warm and not yet fall (guilty as charged). What do you think?

Pumpkin Spice Snickerdoodles

Either way, these cookies can satisfy both camps because they’re pumpkin spice: no actual pumpkin was harmed in the making of these cookies.

Pumpkin Spice Snickerdoodles


PREP TIME
COOK TIME
TOTAL TIME
15 minutes
10 minutes
25 minutes

NUTRITION INFORMATION: YIELD: 24 Cookies SIZE: 1
Amount Per Serving: Serving: 1cookie | Calories: 181kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 857mg | Fiber: 1g | Sugar: 15g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients* 

Ingredients:

  • 3/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 large egg 1 large egg
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pumpkin pie spice 

FOR TOPPING:

  • 1/3 cup granulated sugar
  • 2 teaspoons pumpkin pie spice 

Instructions:

  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
  2. Cream butter and 3/4 cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, pumpkin spice and salt. Slowly mix in flour until the mixture is just combined.
  3. Place remaining 1/3 cup sugar and pumpkin spice in a small bowl and stir.
  4. Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2” apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
  5. Store in an airtight container for up to 3 days or freeze for up to 1 month.


Adapted from momontimeout.com
Pumpkin Spice Snickerdoodles
4/ 5
Oleh