Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles

In my last blog post, I mentioned that I volunteered to make both a bride’s and a groom’s cake for a wedding reception, and I was feeling a little stressed because I had never made cakes for a wedding before. Well, I’m happy to report that both cakes turned out great, and I even managed to get them to the reception without dropping them. 🙂

Making the wedding cakes turned out to actually be quite fun, but I now have a new-found appreciation for those cake bakers who make them as a full-time profession. I don’t know how they do it. They must be able to handle stress a lot better than I.

There was no stress involved whatsoever in making these yummy Pumpkin Spice Snickerdoodles though. They are super easy to make, and not only did this recipe produce a delicious treat packed with the flavors of the Fall season, but the aroma of the pumpkin and spice from the cookies baking in the oven filled my home with a wonderful Autumn scent. In fact, the scent might stick around longer than the cookies – they are that good.

Snickerdoodles are one of my favorite cookies, and I believe I’ve mentioned before that Autumn is my very favorite season. So it’s an extra special treat when I get to combine one of Autumn’s bountiful offerings, pumpkins, with one of my favorite cookies.

~Enjoy~
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Pumpkin Spice Snickerdoodles

For the cookies:
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon pumpkin pie spice

Directions:
In a medium bowl, combine the flour, baking powder, salt, and pumpkin pie spice; set aside.

In the bowl of an electric mixer, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Blend in the pumpkin puree. Beat in the egg and vanilla until combined. Turn the mixer to low speed and gradually add in the dry ingredients; mix until just incorporated. Cover and chill the dough in the refrigerator for at least 1 hour.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a small bowl, combine the sugar and spices for the coating. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on cookie sheets. Coat the bottom of a drinking glass with butter. Press the bottom of the glass in the sugar-spice mixture. Flatten the dough balls slightly with the bottom of the glass.

Bake for 10-12 minutes, or until cookies are set and edges are lightly browned. Let cookies cool on the baking sheets for about 1-2 minutes, then transfer to a wire rack to cool completely.

Makes approximately 4 dozen cookies.

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4 Responses

  1. I knew your wedding cakes would turn out just fine. These snickerdoodies look delicious.

  2. Thank you, they sound great! Mary

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