1. Recipes

How to Make Chef John's Pumpkin Spice Snickerdoodles - A Step-by-Step Guide

Chef John's Pumpkin Spice Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. With a perfect blend of warm spices and the rich flavor of pumpkin, these cookies will be a hit at any fall gathering or holiday celebration. They're soft, chewy, and bursting with flavor, making them the perfect treat for the season.

These cookies are a great way to incorporate the flavors of fall into your baking. The addition of pumpkin puree adds moisture and depth to the cookies, ...

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Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon nutmeg
  • ½ cup unsalted butter
  • ½ cup white sugar
  • ⅓ cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¼ cup white sugar
  • 2 teaspoons cinnamon
  • ¼ cup confectioners' sugar
  • 1 tablespoon milk, or as needed

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Additional Time: 5 mins
  • Total Time: 30 mins
  • Servings: 18
  • Yield: 18 to 20 cookies

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
  • Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.
  • Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.
  • Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
  • Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
  • Stir cinnamon and sugar together in a shallow bowl or plate.
  • Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.
  • Bake in preheated oven until browned, 10 to 12 minutes.
  • Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.
  • If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.

    • Nutrition

    144 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 24mg
    • Sodium: 95mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 2g
    • Vitamin C: 0mg
    • Calcium: 13mg
    • Iron: 1mg
    • Potassium: 33mg

    Categories

    Cookie recipes
    Dessert recipes
    Baking recipes
    Fall recipes
    Pumpkin recipes