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)
- 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.
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!!