PUMPKIN SPICE SNICKERDOODLES
Light, airy, and sweet spice cookies. I developed this recipe as a way to enjoy the rest of the can of pumpkin. Store in an airtight container.
Provided by sueb
Categories Fruits and Vegetables Vegetables Squash
Time 48m
Yield 60
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
- Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
- Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
- Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
- Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.
Nutrition Facts : Calories 78 calories, Carbohydrate 10.7 g, Cholesterol 6.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 39 mg, Sugar 5.9 g
CHEF JOHN'S PUMPKIN SPICE SNICKERDOODLES
I'm usually not a big fan of snickerdoodles, but I had a feeling the pumpkin spice would work perfectly with the buttery, cinnamon sugar cookie, and it did.
Provided by Chef John
Categories Desserts Cookies Sugar Cookies
Time 30m
Yield 18
Number Of Ingredients 18
Steps:
- 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 Facts : Calories 143.8 calories, Carbohydrate 22.4 g, Cholesterol 24 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 94.8 mg, Sugar 14 g
PUMPKIN SPICE SNICKERDOODLES
For a flavorful, fall-forward twist, use McCormick® Pumpkin Pie Spice along with Pure Vanilla Extract in this deliciously easy variation on the classic snickerdoodle cookie.
Provided by McCormick
Categories Cookies and Brownies,
Yield 30
Number Of Ingredients 10
Steps:
- Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Cover. Refrigerate dough 2 hours.
- Preheat oven to 400°F. Mix remaining 1/2 cup sugar, pumpkin pie spice and salt in medium bowl. Shape dough into 1 1/2-inch balls. Roll in sugar mixture to coat. Place 2 inches apart on baking sheets.
- Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
- Check out this recipe for a classic snickerdoodle cookie using McCormick® Ground Cinnamon.
Nutrition Facts : Calories 158 Calories
More about "pumpkin spice snickerdoodle recipes"
PUMPKIN SPICE SNICKERDOODLES - SUGAR AND SOUL
From sugarandsoul.co
Cuisine AmericanTotal Time 30 minsCategory DessertCalories 170 per serving
- Place oven rack in the middle of your oven and preheat your oven to 375°F. Prepare three baking sheets with parchment paper or baking mats.
- Using a stand mixer, beat butter and 1½ cups sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs one at a time on medium speed until completely mixed in. Make sure to scrape down the edges of the bowl as needed.
- In a large bowl whisk together flour, cream of tartar, baking soda and salt. On low speed, slowly add the flour mixture to the sugar mixture and beat until just combined and no flour streaks remain.
- In a small bowl whisk together ¼ cup sugar and pumpkin pie spices. Working with 3 tablespoons of dough at a time, roll into balls and then roll around in sugar mixture until coated. Evenly space 8 cookies per baking sheet leaving about 2 inches of space between each one.
SNICKERDOODLE PUMPKIN COOKIES (SOFT & CHEWY!) - LIVE WELL ...
From livewellbakeoften.com
4.9/5 (22)Estimated Reading Time 7 minsCategory DessertTotal Time 57 mins
- In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
- In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for 1 to 2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
PUMPKIN SPICE SNICKERDOODLES - BAKERY-STYLE FROM-SCRATCH
From divascancook.com
3.6/5 (10)Category CookiesCuisine AmericanEstimated Reading Time 3 mins
PUMPKIN SNICKERDOODLE MUFFINS RECIPE - LITTLE SPICE JAR
From littlespicejar.com
5/5 (11)Category Bread & BakingServings 12Total Time 35 mins
- PREP: Position a rack in the oven and preheat the oven to 375ºF. Place muffin liners in muffin pans, or spray the muffin pan with cooking spray if you don’t want to use liners; set aside.
- BATTER: Combine the dry ingredients in a medium bowl: all-purpose flour, granulated sugar, brown sugar, baking soda, cream of tartar, cinnamon, salt, ground cloves, allspice and nutmeg. In 4-cup measuring cup, whisk together the eggs, pumpkin puree, melted butter, and vanilla extract. In a small bowl, stir together the granulated sugar and the cinnamon for the topping; set aside.
- BAKE: Pour the wet ingredients into the dry ingredients and stir until *just* combined. Scoop the batter evenly into the prepared muffin pan and top each muffin with about 1 ½ teaspoon of cinnamon-sugar mixture. Bake the muffins for 23-28 minutes or until a toothpick comes out mostly clean.
PUMPKIN SPICE SNICKERDOODLES RECIPE | COOKIES AND CUPS
From cookiesandcups.com
5/5 (6)Total Time 18 minsCategory DessertCalories 178 per serving
- Add in both egg and additional yolk into butter along with vanilla and beat until smooth, scraping the sides as necessary.
PUMPKIN SPICE SNICKERDOODLES RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
Ratings 12Calories 181 per servingCategory Dessert
- Cream butter and 3/4 cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, pumpkin spice and salt. Slowly mix in flour until the mixture is just combined.
- Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2” apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
VEGAN PUMPKIN SPICE SNICKERDOODLES RECIPE (ALSO NUT-FREE!)
From godairyfree.org
4.5/5 (2)Category DessertCuisine AmericanTotal Time 30 mins
SNICKERDOODLE COOKIES THAT BRING THE PUMPKIN SPICE | …
From rightthisminute.com
PUMPKIN SPICE SNICKERDOODLES RECIPE | SWERVE
From swervesweet.com
PUMPKIN SNICKERDOODLES RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
Cuisine CookiesEstimated Reading Time 4 minsCategory Dessert
- Use electric mixer fitted with paddle attachment to beat pumpkin puree, butter, sugar, and brown sugar until fluffy, about 3 minutes.
- In a small bowl, stir together salt, cinnamon, pumpkin pie spice, flour, cream of tarter, and baking soda. Gradually beat into butter mixture, about 1/2 cup at a time. Place dough in refrigerator for at least 30 minutes and up to 2 hours.
PUMPKIN SPICE SNICKERDOODLES RECIPE - KELLY FIELDS | FOOD ...
From foodandwine.com
5/5 (4)Category Desserts, CookiesServings 20Total Time 1 hr
- Preheat oven to 350°F with racks in top third, middle, and lower third positions. Line 3 baking sheets with parchment paper. Stir together 1/4 cup sugar, cinnamon, cardamom, nutmeg, cloves, and 1/4 teaspoon salt in a small bowl. Set aside. Stir together flour, cream of tartar, baking soda, and remaining 3/4 teaspoon salt in a medium bowl. Set aside.
- Beat butter and remaining 1 1/2 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Scrape down sides of bowl. Add eggs, 1 at a time, beating well on medium speed after each addition. Beat in orange blossom water and vanilla bean paste. Add flour mixture in 2 additions, beating on low speed until fully incorporated, 30 to 45 seconds.
- Using a 1 1/2-ounce cookie scoop (about 3 tablespoons), scoop dough, and shape into 20 balls. Roll balls in spice mixture until coated. Arrange balls 3 inches apart on prepared baking sheets.
- Bake in preheated oven until outer edges start to set and wrinkle slightly, 12 to 14 minutes, rotating pans between top and bottom racks halfway through bake time. Remove from oven; let cool on baking sheets 10 minutes. Transfer cookies to a wire rack; let cool completely, about 15 minutes.
SNICKERDOODLE PUMPKIN PIE - QUICHE MY GRITS
From quichemygrits.com
Reviews 1Servings 8Cuisine AmericanCategory Desserts
PUMPKIN SNICKERDOODLES - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Ratings 11Total Time 40 minsCategory DessertCalories 146 per serving
- In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, corn starch, cream of tartar, and salt until well combined. Set aside.
- In a large mixing bowl using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree.
- Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30-40 minutes (until you can roll it without it being sticky).
BROWN BUTTER PUMPKIN SNICKERDOODLES | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (36)Category Dessert, Nut FreeCuisine AmericanTotal Time 1 hr 42 mins
- Make your brown butter: melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to crackle and foam, and then brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
- Immediately transfer the butter to a bowl to prevent burning (make sure you scrape all of it out of the pan - every last drop!). Set aside to cool for 10 minutes. It is important that your butter cools off.
- With an electric mixer (or you can mix by hand), mix the cooled brown butter, brown sugar and regular sugar until well combined and creamy. Beat in the egg white, vanilla and pumpkin puree until well combined.
- In a separate medium bowl whisk together flour, pumpkin pie spice, cream of tartar, baking soda and salt. With an electric mixer on low speed, slowly add in the dry ingredients and mix until just combined.
PUMPKIN SNICKERDOODLE COOKIES - HANDLE THE HEAT
From handletheheat.com
5/5 (4)Category DessertCuisine AmericanTotal Time 1 hr 27 mins
- In a medium bowl whisk together the flour, cornstarch, cream of tartar, cinnamon, salt, baking soda, ginger, nutmeg, and cloves to combine.
- In a large bowl, use an electric mixer to beat the butter, coconut oil, and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the pumpkin puree and beat to combine. Add the egg yolk and vanilla and beat until combined. Slowly beat in the flour mixture. Dough will be soft and slightly sticky.
- Cover with plastic wrap and chill in the fridge for at least 1 hour or until firm enough to scoop. You can also refrigerate for up to 24 hours, just let sit at room temperature until malleable enough to scoop.
SNICKERDOODLE CHEESECAKE BARS - PUMPKIN 'N SPICE
From pumpkinnspice.com
Cuisine AmericanTotal Time 4 hrs 45 minsCategory DessertCalories 255 per serving
- Preheat oven to 350°F. Line a 9x13 baking pan with aluminum foil or parchment paper and lightly grease with cooking spray. Set aside.
- In a large bowl, beat cream cheese and ½ cup of sugar at medium speed until smooth and creamy. Beat in eggs and vanilla until just combined.
PUMPKIN SNICKERDOODLES RECIPE - HOW TO MAKE PUMPKIN ...
From thepioneerwoman.com
5/5 (1)Category Baking, Comfort Food, Dessert, SnackCuisine American, Comfort FoodTotal Time 5 hrs
THE BEST SOFT AND CHEWY PUMPKIN SNICKERDOODLES RECIPE
From emilyenchanted.com
Reviews 9Calories 84 per servingCategory Cookies
FROM GUMMY WORMS TO SNICKERDOODLES: YOTAM OTTOLENGHI’S ...
From theguardian.com
PUMPKIN SPICE SNICKERDOODLE COOKIES - THE CAREFREE KITCHEN
From thecarefreekitchen.com
PUMPKIN SPICE SNICKERDOODLE COOKIE RECIPE
From kenarry.com
BROWN BUTTER PUMPKIN CHAI BOURBON SNICKERDOODLES RECIPE ...
From mollymakesthings.com
PUMPKIN SNICKERDOODLE COOKIE SANDWICHES – PURECANE
From purecane.com
HOW TO MAKE SOFT, CHEWY PUMPKIN SPICE SNICKERDOODLE ...
From goodmorningamerica.com
PUMPKIN SPICE SNICKERDOODLES - MODERN CRUMB
From moderncrumb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love