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!
More homemade cookies you’ll love:
- Chewy Lemon Sugar Cookies
- Italian Pistachio Cookies
- Maida Heatter’s Peanut Bars
- Tropical Brown Sugar Cinnamon Cookies
- Everything Oatmeal Cookies
- Coconut Almond Chocolate Chip Cookies
- Chewy Peanut Butter Cookies
- Rosemary Shortbread Cookies
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Pumpkin Spice Snickerdoodles
- ¾ cup sugar
- 1 stick butter at room temperature
- 1 extra large egg
- 1⅓ cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ⅛ teaspoon kosher salt
For Pumpkin Spice Blend
- ¼ cup sugar
- 1½ teaspoons cinnamon
- rounded ¼ teaspoon ginger ground
- rounded ¼ teaspoon nutmeg ground
- ¼ teaspoon allspice ground
- ⅛ 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.
Make the pumpkin spice
- 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 2½”.
- Place one cookie sheet on the top rack 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.
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