I am a big fan of cookies, especially the chewy and soft ones. So, I was excited to try this Fall twist on the classic cinnamon snickerdoodle.
These pumpkin spice cookies do not contain pumpkin, but they do have the classic fall spice mix.
First step is to preheat the oven.
Add the sugar to your stand mixer bowl or the bowl you will mix in.
Add the room temperature butter. Make sure to cut it into smaller pieces.
Cream the butter and sugar together until light in color and fluffy.
I do not have a stand mixer or hand mixer, so I beat the butter and sugar by hand. Little bit more work, but these cookies were worth it! Just grab a wooden spoon and some elbow grease and you are good to go.
Add the egg and the vanilla.
Mix in the egg and vanilla, until evenly incorporated.
Add the four spices, the salt and the baking powder.
Mix the spices in.
Add the flour and mix. And now the dough is done.
Mix the spices and sugar to create the sugar coating.
Form the cookie dough balls, and cover completely in the sugar coating.
Place all the cookies onto a parchment paper lined baking sheet.
Bake, cool, and enjoy!
These can keep in the freezer for a few weeks. If you take them out at night, they should be defrosted by the morning.
If you ended up with extra sugar coating, try using it for other things. I added it to my coffee to give it an easy at home pumpkin spice vibe.
Pumpkin Spice Snickerdoodles
Ingredients
Cookie Dough
- 3/4 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1 egg (large)
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinammon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 cups all purpose flour
Sugar Coating
- 1/3 cup granulated sugar
- 1 teaspoon cinammon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Instructions
- Preheat the oven to 350F and line two baking sheets with parchment paper.
- Cream the butter and sugar together with a mixer until lighter in color and fluffy.
- Add the vanilla and egg and mix until smooth.
- Add the baking powder, cinnamon, ginger, nutmeg, allspice and salt. And mix until smooth.
- Add a third of the flour and mix until just combined. Repeat this two more times until all the flour is added. Be careful to not over mix.
- In a separate bowl add the sugar for the coating, and the four spices for the coating. Mix to combine.
- Portion the dough and roll into roughly 1.5 inch diameter balls (about gold ball size). For smaller cookies roll 1 inch diameter balls.
- Roll the cookie dough balls in the sugar coating and place 2 inches apart on the baking sheet.
- Bake the cookies for 9-12 minutes.
- Let cool for 5 minutes on the baking sheet before removing.