Pumpkin Spice Snickerdoodles Extravaganza : Imagine a sweet sugar cookie immersed in cinnamon sweetness, now enhanced with the flavors of fall – introducing the Pumpkin Spice Snickerdoodles! It’s more than just a step forward; it’s a full dive into the exquisite world of pumpkin spice.
The Essence of Pumpkin Spice Snickerdoodles Extravaganza:
Expect a carnival of textures – soft, chewy, and bursting with pumpkin charm. No fuss, no fancy gadgets – just a quick and easy potion. Double, triple the batch – an enchanting spell for bake sales and cookie swaps alike.
Conjuring Pumpkin Spice Alchemy:
Creating pumpkin-spiced magic isn’t a mere formula; it’s a dance of ingredients. Melted butter takes the stage, joined by the sweet embrace of brown sugar for that chewy sensation. An egg yolk, not the whole egg, ensures the perfect texture.
The result? A cookie that sings with pumpkin notes while keeping its soft, chewy secret intact. Fear not, the familiar tang of cream of tartar remains, but the classic cinnamon-sugar coating takes on a new guise – enter pumpkin pie spice.
Magical Tips and Tricks:
While simplicity reigns, a few tricks enhance the mystique:
- Chill the dough, a key ritual for easy shaping and sugar coating. It also weaves a tapestry of flavors.
- Blot excess water from pumpkin purée – a secret to intensify chewiness.
- For an extra layer of enchantment, consider browning the butter; its nutty essence harmonizes with pumpkin and spices.
Pumpkin Spice Snickerdoodles : Prepare for the Magic:
Whisk the dough in advance, letting it slumber in the fridge for up to 3 days. Freeze it for up to 2 months – conjure fresh cookies at will. Scoop, freeze, bake – the magic lives on.
Storing the Spellbinding Snickerdoodles:
Keep these mystical treats in an airtight container for up to 5 days. As days pass, a dip in coffee or tea revives their enchantment. Freeze them for up to 2 months – a frozen spell for later indulgence.
Further Adventures in Pumpkin Delight:
- Homemade Pumpkin Pie
- Basque-Style Pumpkin Cheesecake
- Pumpkin and Coconut Ladoo
- Pumpkin Chocolate Chip Muffins
- Pumpkin Tiramisu
Pumpkin Spice Snickerdoodles
Equipment
- Mixing Bowls
- Whisk
- Rubber Spatula
- Cookie Scoop or Tablespoon
- Shallow Bowl
- Parchment Paper
- Baking Sheets
- Wire Rack
- Measuring Cups and Spoons
Ingredients
- 240 g 2 cups all-purpose flour
- 1/2 teaspoons cream of tartar
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 170 g unsalted butter, melted and cooled
- 120 g pumpkin purée
- 110 g light brown sugar
- 100 g granulated sugar
- 1 egg large egg yolk
- 1 teaspoon vanilla extract
- 50 g granulated sugar For the pumpkin spice sugar mixture
- 1 teaspoon pumpkin pie spice For the pumpkin spice sugar mixture
Instructions
- Combine the dry ingredients: Whisk together flour, cream of tartar, pumpkin pie spice, baking soda, and salt in a medium bowl.
- Combine the wet ingredients: Whisk together melted butter, pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth.
- Make the batter: Fold dry ingredients into wet ingredients until just incorporated.
- Chill: Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Make the pumpkin spice sugar mixture: Whisk together granulated sugar and pumpkin pie spice in a shallow bowl.
- Shape the cookies: Use a cookie scoop or tablespoon to portion and shape the dough. Roll each scoop in the sugar mixture and space evenly on baking sheets.
- Bake: Place a pan on each rack in the oven and bake for 11 to 12 minutes, rotating pans halfway through. The edges of the cookies will be set, and the tops will look puffed and cracked.
- Cool and serve: Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Store: Keep in an airtight container at room temperature for up to 5 days.
Notes
- Cookie Texture: These snickerdoodles are soft with a light chew, thanks to the addition of pumpkin purée. For an extra chewy texture, consider blotting excess water from the pumpkin purée before incorporating it into the dough.
- Chilling the Dough: Don’t skip the chilling step. Chilled dough makes shaping and coating the cookies much easier and helps control spreading during baking.
- Brown Butter Option: For a more intense and nutty flavor, try using brown butter instead of melted butter. Brown butter pairs beautifully with pumpkin and baking spices.
- Make-Ahead: Prepare the cookie dough in advance and refrigerate it for up to 3 days. Alternatively, freeze the dough for up to 2 months. To bake from frozen, roll the dough in spiced sugar and add 1 to 2 minutes to the baking time.
- Storage: Store the baked cookies in an airtight container at room temperature for up to 5 days. Revive older cookies by dipping them in coffee or black tea for a delightful treat.
