We’re not quite to the cookie-swap rush of Christmas yet, but I thought I’d get a jump start on it. And since these little babies also have a whiff of pumpkin spice — they’re also appropriate for Thanksgiving. Or Halloween. Or whenever you feel like having a cookie… Pumpkin Spice Snickerdoodles — seriously, yum!
These cookies are crispy on the outside with a little chew on the inside — just the way I like them… and if you’re a fan of regular cinnamon-y snickerdoodles, I think you’ll love the spice blend here.
I can’t take credit for the actual cookie recipe. It’s from Duff Goldman and his cookbook Duff Bakes. Why reinvent the wheel, right? But instead of just plain old cinnamon and sugar, I used a blend of spices that you’d normally find in a pumpkin pie — like cloves, nutmeg, allspice and cinnamon. Of course — Scott is not a fan of pumpkin, but he doesn’t mind a lightly spiced cookie. In fact — I think I nabbed five of these cookies before he ate the rest.
That tells you that —
1. They were really good or
2. I don’t keep enough sweets in the house.
and it’s not 2!
BTW – If you are doing a cookie swap — or looking to mail some contraband to a dorm-sequestered college student (ahem), I can guarantee that these will be a hit!
- 3/4 cup sugar
- 1 stick butter at room temperature
- 1 extra large egg
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/8 teaspoon kosher salt
- 1/4 cup sugar
- 1 1/2 teaspoons cinnamon
- rounded 1/4 teaspoon ginger ground
- rounded 1/4 teaspoon nutmeg ground
- 1/4 teaspoon allspice ground
- 1/8 teaspoon cloves ground
Position oven racks to upper and lower thirds of the oven. Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
Use a mixer to cream the sugar and butter together until fluffy. Add the egg and mix well.
In a medium bowl, whisk together the flour baking soda, cream of tartar and salt. Add the dry ingredients to the butter mixture and blend until a soft dough forms.
In a small bowl combine the sugar, cinnamon, ginger, nutmeg, allspice and cloves and mix well to combine.
Scoop out dough a rounded teaspoon at a time and roll into 1" balls. Dunk the cookie dough into the spice mix and coat completely. Transfer the cookie to the baking sheet and lightly tamp down on the dough. Continue the process for the remaining cookies giving them a few inches of space between - as the cookies will spread to about 2 1/2". Place one cookie sheet on the top and the other on the bottom. Bake for 8 minutes, then swap the cookie sheets so the bottom sheet moves to the top rack and vice versa. Bake for an additional 8 minutes. Remove from oven and cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.