A necessary clarification first thing: these Pumpkin Spice Snickerdoodles are named thusly because they include pumpkin spice, not pumpkin.
If you do want Snickerdoodles with pumpkin, I can help with that, too. Even in bar form.
These cookies look like normal Snickerdoodles with crackled tops, but the flavor is much more complex thanks to that spice mix. These really taste and smell like autumn.
However, these are so good, they are fantastic year-round. As I’ve said before, the things you enjoy–be it food or music or décor–shouldn’t be confined to one season. If you like it, like it whenever you want!
This recipe makes a decent batch, about 50 cookies using a teaspoon scoop, and will be best if eaten within 3 days. Therefore, make them to share with a crowd, or you may experience a Snickerdoodle overdose.
Bready or Not Original: Pumpkin Spice Snickerdoodles
Equipment
- parchment paper
- teaspoon scoop
Ingredients
Topping
- 3 Tablespoons pumpkin spice
- 1 Tablespoon ground cardamom
- 1/3 cup white sugar
Dough
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter (2 cubes) room temperature
- 1 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat an oven at 350-degrees. Line a large baking sheet with parchment paper. In a small bowl, mix together the three topping ingredients. Set aside.
- In another bowl, combined the flour, cream of tartar, baking powder, and salt. Set aside.
- In a large bowl, beat together the butter and sugar until they are light and fluffy. Add the eggs, one at a time, followed by the vanilla extract. Gradually work in the flour mixture until it’s just combined.
- Use a teaspoon scoop to form small bowls of dough. Roll the dough in the topping spices, one at a time, and place spaced out on the baking sheet.
- Bake for 8 to 10 minutes, until the tops are crackled and just set, but not browning. Let them cool at the sheet for a few minutes, then transfer them to a rack to fully cool.
- Store cookies in a sealed container at room temperature for up to 3 days.
