Fall is definitely upon us with its colorful landscape bidding us a fond farewell. The warm colors of orange, red, yellow and brown are comforting and bring a smile of gratitude. Warm spices of the season are lurring me into my kitchen, and Pumpkin and Spice Snickerdoodles are the first new bake of the season. Adapted from a recipe I found on Sugar Spun Run for Pumpkin Snickerdoodles, these have the perfect flavor and texture mixed into one bowl! It’s probably best to make a double batch as these will disappear! Grab the littles to assist and make some memories!
The Prep:
Browned Butter-
I wanted 1/2 cup of browned butter. Since the water in the butter evaporates, 1 stick was under the 1/2 cup mark , so I added one more tablespoon of butter at the beginning the browning process the next time I made these cookies and it was closer to the mark.
- In a light-colored pan, needed so the browning is visible, melt the butter over MED heat.
- Continue to cook and whisk. DO NOT leave unattended. The bubbles will turn into foam. A warm, nutty aroma will begin to fill the air! Once you see a caramel color begin appear into the foam, remove pan from heat and pour into a glass dish, scraping in all the brown bits from the pan. *Cool for at least 15 minutes before using in the recipe.
Assemble the ingredients:
- Whisk the brown and white sugars together and ensure no brown sugar lumps remain.
- Whisk the dry ingredients together in a separate bowl.
- Separate the room temperature egg. You will only use the egg YOLK in this recipe.
The Mix Up:
Blend together the two sugars, breaking up any clumps of brown sugar.
Add the browned butter to the sugars and whisk together. Then, blend in the pumpkin.
Blend in the EGG YOLK and vanilla
Stir in the flour mixture with a wooden spoon until no flour is visible, as my little kitchen assistant demonstrates.
Chill the dough, covered, in the fridge for about 2 hours before scooping.
Ready to bake!
Using a cookie scoop, drop dough 2 inches apart onto a parchment paper-lined cookie sheet. Return any unused dough to fridge until you are ready to bake. Always bake cookies on a cool pan!
Roll dough into balls.
Then, roll each into the sugar mixture to coat. Rather than using just cinnamon as is common for snickerdoodles, add in some pumpkin pie spice, as is indicated in the recipe, for an extra kick of fall flavors.
Bake:
Bake for 10-12 minutes at 350 degrees. Allow them to cool on the pan before removing for storage.
Time to eat!
When you bite into this cookie, it will be as soft and chewy as it appears. The infusion of warm spices, along with a hint of pumpkin, will take you back into your grandmother’s kitchen and surround you with a comforting hug on a chilly autumn morning. Share these with your friends and neighbors is a perfect way to show you care.
Pumpkin and Spice Snickerdoodles
Ingredients
- 9 T butter, melted, browned, cooled for at least 15 minutes before using
- 1/2 c granulated sugar
- 1/3 c dark brown sugar
- 1/4 c pumpkin puree
- 1 large egg YOLK
- 1 t vanilla
Dry Ingredients:
- 1-1/2 c all purpose flour-fluffed, spooned and leveled
- 1-1/2 t pumpkin pie spice
- 1/2 t baking soda
- 1/4 t salt
- 1/4 t cream of tartar
Rolling Sugar:
- 1/4 c granulated sugar
- 1 t cinnamon
- 1/2 t pumpkin pie spice
Instructions
- Over medium low heat, Melt butter in small saucepan. Stir frequently as it transitions from bubbling to foaming. Once you see a golden brown color sneek through the foam, stir briefly and remove from heat. Pour it into a glass measuring cup to cool for about 15 minutes before using in the recipe. Whisk it occasionally to help with the cooling process while you gather the other ingredients.
- * Egg and pumpkin puree should be at room temperature before combining mixture.
- Preheat oven to 350℉.
- In a medium bowl, add the sugars and whisk together to combine. Set aside to wait for browned butter to be cooled sufficiently before using.
- In a small bowl, whisk together the dry ingredients and set aside.
- Add the cooled browned butter to the sugars and whisk to blend in.
- Add in the pumpkin puree until well combined.
- Whisk in egg YOLK and vanilla.
- Using a spatula or wooden spoon, stir in dry ingredients until no remnants of flour are visible.
- Cover and refrigerate for a couple of hours.
- Scoop with a 1-1/2 T cookie scoop onto a rimmed cookie sheet lined with parchment paper 2" apart.
- Roll each scoop into a ball and then into the spiced sugar mixture to thoroughly coat. Return to the cookie sheet.
- **Keep the remainder of the dough chilled until you are ready to prep the second pan.
- Bake in a 350℉ oven on the middle rack for 12 minutes.
- Place cookie sheet on a cooling rack. Allow cookies to completely cool before removing from pan.
- Once cooled, place in a storage container or plastic bag.
[…] to use fresh spices for the best results. This year was used in my Amazing Pumpkin Muffins and Pumpkin and Spice Snickerdoodles. Next year, I’ll try using it in my other pumpkin recipes, for […]