Dive head first into fall – and maybe slightly off the beaten leaf-filled path – with these delicious Pumpkin Spice Snickerdoodles.
Is September 3rd too early for pumpkin spice season? Well, it’s Labor Day which is the official last day of summer so, there’s that. And then both Dunkin and Starbucks have already started selling pumpkin spice flavored drinks for the season. So like, I can do pumpkin too.
Pumpkin pie. Pumpkin muffins. Pumpkin cheesecake. Pumpkin chili. I even got some Pumpkin Harvest Febreze Spray and it smells amazing. (On a related note: these Apple Cinnamon wall plug-ins smell so yummy.) I am all aboard the pumpkin train except for pumpkin spiced lattes because they really gross me out. Oh, I forgot to mention pumpkin cookies. Specifically: Pumpkin Spice Snickerdoodles.
HELL to the YEAH.
Also, it’s the start of mum season. Mums are the best flowers and you can fight me on that. What other flower comes in a variety of beautiful colors and can withstand the changing fall temperatures? Mums can, that’s who.
Snickerdoodles are already a top 5 cookie but when you replace cinnamon with pumpkin spice it’s like a flavor explosion in your mouth. My favorite part about eating a snickerdoodle is that the insides are moist and chewy and the outsides have a lil crunch to them. I am all about that crunchy chewy marriage.
So if you’re looking for a way to start celebrating the start of pumpkin season, look no further than these Pumpkin Spice Snickerdoodles.
Pumpkin Spice Snickerdoodles
- for the cookie dough:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 4 tsp pumpkin pie spice
- 1 cup butter, softened
- 2 large eggs + 1 large egg yolk
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla
- for the coating:
- 1/4 cup light brown sugar
- 2 tsp pumpkin pie spice
In a mixing bowl, cream together the eggs, butter, sugars, and vanilla until you get a smooth, creamy consistency. In a separate bowl, mix together the flour, baking powder, salt, and pumpkin pie spice.
Working in batches, add the flour mixture to the creamy butter mixture until everything is mixed well. Cover the bowl with plastic wrap (or transfer to a pyrex container) and refrigerate for at least an hour.
Preheat the oven to 375F and line a baking sheet with parchment paper (or coat with nonstick spray).
In a small bowl, combine light brown sugar and pumpkin pie spice. Form dough into balls and coat the cookie dough balls in the sugar and spice mix. Place on baking sheet and bake for 7-8 minutes.
Transfer cookies from baking sheet to a wire rack to cool. Enjoy!