Snickerdoodles get a twist with a little pumpkin spice: Get the Thanksgiving recipe
pumpkin spice and snickerdoodles reach a whole new level of flavor.
Before we get started on this recipe, let’s talk spices.
PUMPKIN SPICE TIPS
One of the best things to do before you get into your holiday baking is to check the expiration dates of all your spices, baking soda, baking powder, etc. A surefire way for a cookie disaster is working with the same thing you bought too many years ago. While old spices won’t hurt you, they lose their punch, and in a recipe like this, you want that fresh flavor.
Try this:Pumpkin spice overnight oats are the tasty autumn breakfast you’ve been looking for
Since pumpkin spice mix is generally used for the holidays and not much else, it makes an easy gift idea. If you want the freshest blend possible, we recommend grinding your pumpkin spice mix yourself.
Pumpkin spice snickerdoodles recipe
Yields 3 dozen cookies
Snickerdoodle dough
- 1-1/2 cups sugar
- 1 cup butter, softened
- 2 eggs
- 2 cups all-purpose flour
- 3/4 cup bread flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon pink Himalayan salt
Pumpkin spice dough
- 3 tablespoons maple syrup
- 1/4 cup bread flour
- 2 tablespoons pumpkin spice
Pumpkin spice
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1-1/2 teaspoons ground cloves
Exterior dusting
- 1/3 cup sugar
- 1/2 teaspoon pumpkin spice
Cream butter and sugar until smooth, roughly 3 minutes. Add eggs and vanilla, beat on low until well mixed. Add dry ingredients (flour, baking soda, cream of tartar, salt) and mix at low speed until well combined.
I like using the paddle attachment if you’re using a stand mixer, as it’s an easy way to make sure the dough isn’t overworked.
Split dough in half, placing half in a bowl and set aside. In the half remaining in your mixer, add maple syrup, additional flour and pumpkin spice mix. If you really love pumpkin spice, you can also search for pumpkin spice-flavored maple syrup to give it an extra kick! Mix on low until just combined.
Chill both doughs for 30 minutes. Once chilled, preheat the oven to 400 degrees. Then, roll dough out onto wax paper in long rectangles, about 3 inches wide. Cut in half. Roll into thin logs. Repeat steps for both doughs.
Then, taking thin logs from each dough, cut into 3-inch pieces, twisting and rolling together into a ball.
Roll just enough balls for the baking sheets in the sugar mixture and place two inches apart. If the balls sit too long with the sugar mixture, it just gets absorbed into the cookie dough itself.
Bake at 400 for 8 minutes, rotating pan halfway through for even baking. Cool on pan for 2 minutes before transferring to cooling rack.
If you want to share these pumpkin spice snickerdoodles, the cookies should fit perfectly into a wide-mouth mason jar.
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