Pumpkin Spice Snickerdoodles

Name: Pumpkin Spice Snickerdoodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: ¾ cup unsalted butter (at room temperature); 1 cup + 2 tablespoons sugar; 1 large egg; 1 large egg yolk; 2 teaspoons vanilla extract; 2 cups all purpose flour; 1½ teaspoons cream of tartar; ¾ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon kosher salt; ¼ cup granulated sugar; 2 teaspoons pumpkin pie spice

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Inside: Why cream of tartar is the key ingredient in any snickerdoodle recipe; what is it and what does it do?

Pumpkin spice snickerdoodles have crispy edges, chewy centers with a sweetly spiced flavor that melts on your tongue. This recipe is quick, easy and no fuss; and a great holiday project for the kids. Serve pumpkin spiced cookies on your holiday cookie tray and gift them to friends and neighbors.

Snickerdoodle recipes abound on the internet, from traditional cinnamon spiced to gluten-free varieties to flavored. The one common denominator is cream of ta rtar. It’s what gives snickerdoodles their light tangy flavor crisp edges and chewy texture.

Cream of tartar is actually a byproduct of the wine-making process and it has a multitude of uses:

In baking, it reacts with baking soda and creates carbon dioxide, which results in fluffier texture and higher rise.
For meringue or whipped cream, it stabilizes the mixture, so it stays light and fluffy, longer.
It prevents sugar from crystallizing, useful in candy making when you’re melting sugar.
For cookies, like these pumpkin snickerdoodles, it adds the familiar tanginess and gives the cookies their distinctive chew.
Acts as a preservative for produce. By adding ¼ teaspoon to 1 cup of water, it will help prevent produce from oxidizing.
Prevents browning, even in baked goods, so the pumpkin snickerdoodles will look a bit pale, except for the spice mixture coating.

Why you’ll love this pumpkin snickerdoodle recipe:

They’re crispy outside, chewy inside with a delicious pumpkin spice flavor that doesn’t overpower.
There’s no chill time, just roll and bake for instant gratification.
It makes a manageably small batch of cookies (24), so you’re not standing by a hot oven all day.
Unlike most pumpkin cookie recipes, this one doesn’t actually have any pumpkin pie filling or pumpkin puree, so there’s no half-used tins left in the fridge.
This is an easy snickerdoodle cookies recipe that even kids can help with.
You can make these pumpkin spiced cookies in advance to freeze them to bake off later.
No fussy decorating; just roll in the pumpkin spice sugar and bake.

Ingredients:

Unsalted Butter–I recommend using unsalted to better control the sodium content.
Granulated Sugar–used in both the cookie dough and for the pumpkin spice coating.
Egg and Egg Yolk–This recipe uses a whole egg PLUS one egg yolk. The extra egg yolk makes these pumpkin spice cookies lighter, more tender and chewier. Save the excess white for making meringue or for an egg white omelet.
Vanilla Extract–I use Penzey’s double strength vanilla for the best flavor.
All Purpose Flour–I use King Arthur Unbleached All-Purpose flour for my baking.
Cream of Tartar–Adds a tangy flavor and chewy texture to the pumpkin snickerdoodles.
Baking Soda–reacts with the acidic cream of tartar to help the cookies rise.
Baking Powder–reacts with heat to help baked goods rise.
Iodized Salt–Iodized salt is best for baking cookies and cakes because it dissolves evenly in the batter or dough.
Pumpkin Pie Spice–to give the pumpkin spice snickerdoodles the spiced flavor they’re known for.

Step-by-step instructions:

Cream together the butter and sugar with a hand mixer until it’s light and fluffy. I usually beat it for 2-3 minutes.

2. Add the egg, egg yolk and vanilla; beat into the butter mixture until fluffy and smooth.

Adding dry ingredients to the butter mixture.

3. In a separate bowl, whisk together the flour, salt, cream of tartar, baking soda and baking powder.

4. Add the dry ingredients to the wet ingredients and blend to combine.

5. In a small bowl, combine the remaining sugar and the pumpkin pie spice mixture. Whisk until the spices are evenly distributed.

6. Use a 2 tablespoon cookie scoop to scoop out even portions of cookie dough and roll them into balls.

Coat the balls of dough with the pumpkin spice mixture.

7. Roll the balls of dough in the pumpkin spice mixture to coat.

Place the pumpkin snickerdoodles on a lined baking sheet.

8. Arrange the dough balls on a parchment-lined baking sheet about 2″-3″ apart. Bake for 10 minutes or until the edges are lightly crispy and the center is still slightly soft and puffed.

Cool the pumpkin snickerdoodle cookies on a wire rack.

9. Transfer the baked snickerdoodles to a wire rack to cool completely.

Pro-Tips:

Make sure to leave a few inches around each snickerdoodle dough ball to give them room to spread as they bake. I use a half sheet pan and usually bake no more than 6 or 7 snickerdoodles per batch.
To prevent the cookies from being tough, don’t over mix the dough. Use the handmixer to blend the ingredients, just until they’re combined.

Swaps and Variations:

To make classic snickerdoodles, swap the pumpkin pie spice with an equal amount of cinnamon, then dredge the balls of dough in the cinnamon sugar mixture.
Use apple pie spice instead of pumpkin for a different spice flavor.

FAQs

Why is cream of tartar important in snickerdoodles?

Cream of tartar gives these pumpkin spice cookies a light, tang and chewy center. It also inhibits the cookies from getting too brown, so they have the lighter color they’re known for.

What is the best substitute for pumpkin spice?

Pumpkin spice is a blend of cinnamon, nutmeg, allspice, ginger and cloves. You can make it yourself at home, if you don’t have a jar on hand.

What can you substitute for cream of tartar in pumpkin snickerdoodles?

Distilled white vinegar can be used as an acid to react with the baking soda in this recipe. Add 1 teaspoon of the vinegar to the butter and sugar mixture at the same time you add the vanilla.

Make ahead:

You can make the dough ahead of time and keep it in an airtight container in the fridge for up to 3 days.

Storage:

Store the pumpkin spice cookies at room temperature in an airtight container or cookie jar.

Freezing:

The dough freezes well in one lump piece for up to three months, or roll them into cookie dough balls and freeze on a baking sheet, then transfer to a freezer bag to store (this method makes it easy to remove one or two cookie balls at a time for fresh baked cookies when you’re in the mood.
For the best results, thaw cookies in the refrigerator before baking (this will prevent condensation on the dough balls, so the cookies stay crisp on the edges).
You can freeze the cookie dough with the spice mixture, but for the best flavor, I’d wait to roll them in fresh sugar and spice, just before baking.

These are perfectly baked with just the right crispness and soft, chewy center. The spice level is spot on.

–Steve

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