Yields 24 cookies
These cookies are ADDICTIVE giving meaning to the “other drugs” part of this blog. The combination of pumpkin with the spices is seriously delicious and pairs so well. In this recipe, I used a pumpkin spice mix, however, I also included a recipe to create this heavenly combination of spices. These cookies are crispy on the outside and fluffy and light on the inside; they are a serious win in the cookie department. The crunchy exterior is from chilling the cookie dough prior to baking. This step seems redundant but I tried this recipe without chilling it and it just didn’t have the same effect.
This Snickerdoodle recipe is one our family does at Christmas time but in the spirit of Halloween, I added the pumpkin puree and spice mix. These cookies can be made in advance and prior to baking can be frozen and baked fresh another day (keeps in freezer up to 3 months). Talk about being prepared! Make these for family and friends today, I promise they will be a hit at your Halloween party!
What does “Do not Overmix mean”? So vague, here is an explanation as how to not overmix in the two most important stages of making cookies.
- Creaming the sugar and butter: The whole point of creaming sugar and butter is to combine the fat and sugar by incorporating air into the two. For cookies in particular we do not want too much aeration, so beat the sugar and butter for 3 minutes, or until the sugar crystals have dissolved. As for cakes you want maximum aeration, so you would cream together for 4-5 minutes.
- Overmixing the dry and wet ingredients:
It means when the gluten in the flour is overworked it can make a chewy, glutenous cookie or for any baked bread, cake muffins etc. My tip for not “overmixing” is to add all the dry ingredients in at once (without making too much of a mess), and mix until the flour is just about combined.
- Large mixing bowl
- Medium Mixing Bowl
- Small Bowl
- 2 parchment lined baking sheets
- Standing mixer or Hand held beater
- Measuring cups
Snicker Doodle Cookie
- 1 1/2 cups all-purpose flour
- 1 tsp pumpkin pie spice mix
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- 1/2 cup softened butter, unsalted
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg yolk
- 1 1/2 tsp vanilla extract
- 1/4 cup pumpkin puree
Sugar & Spice Layer
- 1 tbl granulated sugar
- ½ tsp pumpkin spice mix
- 1 tbl maple syrup
- ½ cup confectioners sugar
- 1 tsp milk (of your choice)
- In a medium-sized mixing bowl, whisk flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt. Set aside.
- In a standing mixer or an electric on medium-low seed, cream together the butter and sugars for 3 minutes (or until the sugar has dissolved. Add the egg yolk, vanilla and pumpkin puree, mix until well combined.
- Once well combined, add the dry ingredient mixture to the wet ingredients in one fowl swoop! Mix for 1 minute, then scrape down sides then mix for another minute. Ensure that the dough is just about combined, then stop. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.
- In a small bowl, combine sugar and cinnamon. Set aside.
- Remove the cookie dough from the fridge, scoop out dough with a 1 tbl measuring spoon and place on parchment lined baking sheet. Leave 2 inches in between each cookie.
- Roll each cookie in the sugar and cinnamon coating and place back on the baking sheet. Place baking sheets back in fridge for another 30 minutes.
- Preheat oven to 350°F.
- Remove cookies from fridge and bake for 12-15 minutes.
- While the cookies are baking, in a small bowl combine the maple syrup, confectioners sugar and milk. Mix until smooth
- Remove cookies from oven and allow to cool completely.
- Once the cookies are cooled, drizzle maple glaze over top.