Pumpkin Spice. Tis the season.
Pumpkin Spice may have gotten a bit of a bad rep in the last couple years, but I feel no shame in my love for Pumpkin Spice – and I never will.
Pumpkin spice is the real deal. It’s delicious and comforting and nostalgic. So I say let the people who love pumpkin spice have their day in the sun.
Snickerdoodles are just something else, aren’t they? These simple little cookies are my dad’s favourite. He is not a big sweet tooth, but the moment I set a plate of these on the counter, he doesn’t stop until all that’s left is a pile of crumbs.
There’s just something about them – you can never eat just one.
And there’s nothing quite like the sweet, cinnamon scent that fills your house as they bake… You know the one I’m talking about.
These cookies are so wonderfully thick and chewy. Fresh from the oven, they have a crisp exterior with a velvety soft center that is just plain irresistible.
But like a fine wine, somehow these cookies manage to get even more amazing with age. If these manage to stick around on your counter for more than a day… you will understand what I’m talking about.
Pumpkin Spice Snickerdoodles
Things you need…
Snickerdoodles
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 3/4 teaspoons ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1/2 teaspoon salt
1 cup butter, room temperature
3/4 granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, at room temperature
2 1/2 teaspoons pure vanilla extract
Cinnamon Sugar Topping
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Pumpkin Spice Glaze
2 tbsp pumpkin puree
1/4 tsp cinnamon
pinch of nutmeg
pinch of ginger
pinch of cloves
1 cup powdered sugar
1/4 tsp vanilla extract
2 tbsp maple syrup
How to make…
Cinnamon Sugar Topping
In a small bowl, mix together cinnamon and sugar until combined; set aside.
Cookies
Preheat oven to 350F degrees and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger and cloves until combined; set aside.
In a separate large bowl or the bowl of a stand mixer, beat together butter and sugars until pale and fluffy – about 5 minutes. Scrape down the sides of your bowl and add the egg + vanilla; beat until smooth and creamy. Scrape down the sides of your bowl again, and add your flour mixture in two additions. Beat on low speed until combined.
Scoop the dough into about 2-3 tbsp portions (depending on how large you want your cookies) and roll the dough into balls. Roll the balls in the prepared cinnamon sugar mixture and place on prepared baking sheets 2-3 inches apart – you should be able to fit about 12 on a standard baking sheet.
Bake cookies for 11-13 minutes or until the edges are a light golden colour. Remove them from the oven and use a spatula or the back of a spoon to gently press the tops down to encourage those delicious looking snickerdoodle cracks. Sprinkle with a bit more cinnamon sugar and allow to cool completely to room temperature before glazing.
Pumpkin Spice Glaze
While your cookies cool, prepare your glaze.
In a bowl, whisk together powdered sugar, spices pumpkin puree, maple syrup and vanilla until smooth. If your glaze is too thick, add 1 tsp of water at a time, until desired consistency is reached. Alternatively, if your glaze is too thin, add powdered sugar 1 tbsp at a time until desired consistency is reached.
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