Pumpkin Spiced Snickerdoodles
Pumpkin Spice Snickerdoodles are like a pumpkin pie in cookie form. They would be great for your next holiday pot luck. Snickerdoodles known for there soft chewy inside, are levelled up with mashed pumpkin and warm spices. The brown butter and brown sugar give a richness to the cookie and the citric acid helps balance the flavours.
In Australia snickerdoodles aren’t a thing here. I always here Americans talk about how good they are so I thought I would give them ago and they are everything good in a cookie. They are soft and chewy and are defiantly in my top 5 cookies now.
Pumpkin Spice Cookies Step 1
Preheat oven to 190c. Brown Butter and allow to cool in a mixing bowl.
Pumpkin Spice Cookies Step 2
Add sugar to the butter and mix together then add mashed pumpkin.
Pumpkin Spice Cookies Step 3
Add flour, citric acid, bicarbonate soda, vanilla, salt and mix until just combined.
Step 4
Place 100g caster sugar and 1/2 tbsp mixed spices. Scoop the cookie dough with a 2tbsp ice-cream scoop then drop in sugar and cover.
Step 5
Place on lined baking tray and bake for 10 minutes. Cool completely on the tray. Best eaten same day but can be stored in an airtight container for 7 days in the fridge.
What is a Snickerdoodle?
A snickerdoodle is a type of cookie made with flour, fat, sugar, and salt, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough.
Pumpkin Spiced Snickerdoodles
Equipment
- 2 tbsp ice-cream scoop
Ingredients
- 138 g Mashed Pumpkin
- 113 g Butter
- 67 g Dark Brown Sugar
- Caster Sugar 100g if for rolling dough in
- 236 g Plain Flour
- 1 tsp Salt
- 1/4 tsp Citric Acid
- 1 tsp Cream of tartar
- 1 tsp Baking Soda
- 1 ½ tbsp Mixed Spice 1/2 tsp for the sugar to roll the dough in
- 1 tbsp Vanilla Essence
Instructions
- Roast Pumpkin at 180℃ for 40 minutes until flesh is soft. Mash pumpkin.
- Preheat oven to 190℃.
- Melt butter until it turns brown. Place in mixing bowl and allow to cool.
- Add both sugars and whisk together. Add mashed pumpkin and Vanilla.
- Add plain flour, citric acid, baking soda and salt.
- In a wide bowl place 100g caster sugar and ½ tsp mixed spice. Scoop wet dough with a 2 tbsp ice-cream scoop and roll in sugar. Place on lined baking trays.
- Place in oven for 10 minutes. Allow to cool completely on trays.
If you want more cookie recipes you should try my Chocolate Chip S’mores cookie cups OR these Strawberry Matcha Cookie Cups.
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