After a whole month of regimented eating (the September Challenge) I kind of wanted to let loose come October 1st. I watched people posting pretty Instagram photos of cookies all month, so I really wanted to treat myself to a cookie once I was finally free. But just ONE cookie, cuz I don’t need to go really crazy. Okay, maybe two cookies. So I made two BIG Pumpkin Pie Spice Snickerdoodles.
I love making small batches of cookies because it allows me to have a little treat without being tempted to eat ten. I made these giant Snickerdoodle Cookies (for two) a while back, so I used that as the base for a pumpkin spice inspired version. I added a few spices, similar to my Pumpkin Pie Spice blend to the batter and rolled them in the traditional cinnamon-sugar coating. They were like snickerdoodles on steroids. Super aromatic and delicious, with a little bite. These little (er, BIG) cookies are awesome with a cup of coffee.
I also improved a bit on the original snickerdoodle recipe by adding an extra tablespoon of flour and baking on parchment (if I remember correctly, I was out of parchment last time and had to use foil). The small amount of extra flour helped the cookies hold their shape a bit more, which made the Pumpkin Pie Spice Snickerdoodles big and fluffy. I mean, they were perfect. Using parchment instead of foil prevented the bottoms from browning so fast, so they were baked evenly from edge to edge. THIS is a five star cookie.
Pumpkin Pie Spice Snickerdoodles (for two)
Skip the gourmet cookies at the coffee shop and make your own! Bake just two Pumpkin Pie Spice Snickerdoodles at a time to indulge without going overboard.
- 3 Tbsp butter (room temperature) $0.39
- 3 Tbsp granulated sugar $0.03
- 1 large egg yolk $0.32
- ¼ tsp vanilla extract $0.07
- ⅓ cup + 1 Tbsp flour $0.07
- ¼ tsp salt $0.02
- ½ tsp baking powder $0.02
- 1/2 Tbsp cinnamon $0.07
- 1/4 tsp ground ginger $0.02
- 1/4 tsp nutmeg $0.02
- 1/8 tsp cloves $0.02
CINNAMON SUGAR TOPPING
- 1 tsp granulated sugar $0.01
- ½ tsp cinnamon $0.05
In a medium bowl, whisk together the room-temperature butter, sugar, egg yolk, and vanilla until smooth and creamy.
In a separate bowl, stir together the flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves, until evenly combined.
Pour the flour and spice mix into the bowl with the butter and sugar, then stir until a solid ball of dough forms. Chill the dough for 15 minutes in the refrigerator.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a small bowl, stir together the final teaspoon of sugar and 1/2 tsp of cinnamon.
Form the chilled dough into two balls*, then rollin the cinnamon sugar coating. Place the shaped cookies 5-6 inches apart on the baking sheet. If the oven is not fully preheated yet, return the cookies to the refrigerator until the oven is up to temp.
Bake the cookies for 16-18 minutes, or until they are puffed in the center and have cracks on the surface.
*These are large cookies. You can make four smaller cookies if desired, but the cooking time will be shorter.
Pumpkin Pie Spice Snickerdoodles
Step by Step Photos
Begin by adding 3 Tbsp room-temperature butter, 3 Tbsp granulated sugar, 1 large egg yolk, and 1/4 tsp vanilla extract to a bowl.
Whisk these ingredients together until they are smooth and creamy (no lumps of butter remain). Because it’s such a small amount, I found that a fork worked well for this.
In a separate bowl, stir together 1/3 cup + 1 Tbsp flour, 1/4 tsp salt, 1/2 tsp baking powder, 1/2 Tbsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and 1/8 tsp cloves.
Pour the mix of dry ingredients into the bowl of wet ingredients and stir until a ball of cookie dough forms. Refrigerate this dough for 15 minutes.
After 15 minutes, begin to preheat the oven to 350 degrees. In a small bowl, stir together 1 tsp sugar and 1/2 tsp cinnamon. Take the cookie dough out of the fridge and divide it in half. Shape each piece into a ball, then roll it in the cinnamon sugar coating.
Cover a baking sheet with parchment paper, then place the shaped cookies on the baking sheet (about 5-6 inches apart). If the oven isn’t done heating, pop the baking sheet and cookies into the refrigerator for a few more minutes. Having the dough really chilled before it goes into the oven helps them keep good shape and stay light and fluffy.
Finally, bake the cookies for 16-18 minutes, or until they are puffed up in the center and have cracks on the surface.
Then enjoy the warm, spicy, fluffy goodness of the Pumpkin Pie Spice Snickerdooles!!