Best Pumpkin Spice Snickerdoodles Recipes

CHEF JOHN'S PUMPKIN SPICE SNICKERDOODLES

Chef John's Pumpkin Spice Snickerdoodles image

I'm usually not a big fan of snickerdoodles, but I had a feeling the pumpkin spice would work perfectly with the buttery, cinnamon sugar cookie, and it did.

Provided by Chef John

Categories Desserts Cookies Sugar Cookies

Time 30m

Yield 18

Number Of Ingredients 18

Ingredients

1 ½ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon ground cinnamon
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon ground cloves
⅛ teaspoon nutmeg
½ cup unsalted butter
½ cup white sugar
⅓ cup light brown sugar, packed
1 teaspoon vanilla extract
1 large egg
¼ cup white sugar
2 teaspoons cinnamon
¼ cup confectioners' sugar
1 tablespoon milk, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.
Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.
Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
Stir cinnamon and sugar together in a shallow bowl or plate.
Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.
Bake in preheated oven until browned, 10 to 12 minutes.
Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.
If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 22.4 g, Cholesterol 24 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 94.8 mg, Sugar 14 g

PUMPKIN SPICE SNICKERDOODLES

Pumpkin Spice Snickerdoodles image

Light, airy, and sweet spice cookies. I developed this recipe as a way to enjoy the rest of the can of pumpkin. Store in an airtight container.

Provided by sueb

Categories Fruits and Vegetables Vegetables Squash

Time 48m

Yield 60

Number Of Ingredients 14

Ingredients

1 ½ cups white sugar
1 cup shortening
½ cup pumpkin puree
2 eggs
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 tablespoon cream of tartar
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ cup white sugar, or as needed

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.

Nutrition Facts : Calories 78 calories, Carbohydrate 10.7 g, Cholesterol 6.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 39 mg, Sugar 5.9 g