Pumpkin Pie Spiced Snickerdoodle Cookies


And now back to blogging.  Think it’s a marvelous day to whip up a batch of cookies and this time let’s throw in a little something extra.  Say, like Savory Spice’s Pumpkin Pie Spice!

This blend is a fragrant combination of Saigon cinnamon, Indonesian cinnamon, ginger, nutmeg, mace, allspice and cloves.  Its aroma is intoxicating and its uses are countless.  From the obvious (pumpkin pie, pumpkin bread, squash soup) to the not so obvious (add it to coffee grounds, sprinkle on baked sweet potatoes, French toast or into pancake batter).   When I spotted a pumpkin snickerdoodle recipe online a few months ago, I just knew this spice blend would be a perfect addition.

I recently read an article online which proclaimed pumpkin as “the new bacon.”  In other words, pumpkin is everywhere now!  If you’re in doubt, stroll through the aisles of Trader Joe’s and you’ll spot all things pumpkin, including tea, waffles, ale and even dog biscuits!  Unlike bacon, however, canned pumpkin is actually quite a healthy addition to any dish.  It adds richness, color and flavor without the bad stuff.  These cookies have just the right amount of pumpkin and the spices make them sparkle.  Soft and light, not too sweet.

Sugar and spice and all things nice ♥

Pumpkin Pie Spiced Snickerdoodle Cookies

For the cookies:

3¾ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

3/4 tsp Savory Spice Pumpkin Pie Spice (or 1/2 tsp cinnamon + 1/4 tsp ground nutmeg)

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup pumpkin puree

1 large egg

2 tsp. vanilla extract

For the coating:

½ cup granulated sugar

1 1/2 tsp Savory Spice Pumpkin Pie Spice (or 1 tsp ground cinnamon + 1/2 tsp ground ginger + dash allspice)

Blend all the ingredients for the coating and spread onto a plate; set aside.

In a medium bowl, combine the flour, baking powder, salt, and spices.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Re-coat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Yields: 3-4 dozen cookies

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