Growing up there were a few recipes my mom made in circulation — that is when we actually had sweets. Usually Snickerdoodles was one of those on the list. I do not make them often because Chris is not a big fan of them and I end up throwing them out because I cannot keep up with eating them all. This time I found one that had pumpkin in it – and he was willing to try them.
They are fluffy (they better be with all the flour in them) – and chewy. The recipe we used growing up you would smash the ball with the bottom of a glass before baking which made them almost crunchy. The below recipe is worth making. They are soft and chewy with a bit of a bite too them, which is most likely all the pumpkin pie spice.
Pumpkin Pie Spice Snickerdoodles [Recipe found from “Lovin Life at the End of the Dirt Road.”]
1 cup butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs plus 1 yolk
2 tsp vanilla
3 tsp Pumpkin Pie Spice
1 tsp baking powder
3/4 tsp salt
3 cups flour
1/4 cup light brown sugar
1 1/2 tsp Pumpkin Pie Spice
How to Make
- Preheat oven to 375°
- In bowl of stand mixer cream butter and both sugars together for 2 minutes until light and fluffy.
- Add in both egg and additional yolk into butter along with vanilla and beat until smooth, scraping the sides as necessary.
- Mix in Pumpkin Pie Spice, baking powder and salt until combined.
- Reduce speed on mixer to low and mix in flour until dough comes together.
- Chill dough for at least an hour.
- When ready to bake, line baking sheet with parchment paper and preheat oven to 375°
- Mix coating ingredients (light brown sugar and pumpkin pie spice) together in a bowl, set aside.
- Roll dough into large balls, about 1 1/2 inches in diameter and then roll into the sugar/pumpkin pie spice mixture, coating completely.
- Bake for 9-11 minutes until cookies are lightly browned on the bottom. Remove from oven and transfer to wire rack to cool.