Pumpkin Spice Snickerdoodles
- Yield 3 dozens
- Cook 14 minutes
Pumpkin spice takes on the beloved snickerdoodle and creates a hard-to-resist fall cookie.
Adapted from the original Snickerdoodle recipe in the "Desserts from the Loveless Cafe" cookbook, these feature the fall flavors of spiced pumpkin butter and pumpkin pie spices.
- 1 stick unsalted butter
- 4 ounces cream cheese
- 2 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 tablespoon pumpkin pie spice (see below for homemade mix)
- 1/2 cup pumpkin butter
- Pumpkin Pie Spice
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- Preheat oven to 375 F. Line 2 sturdy cookie sheets with parchment paper or silicone liners.
- Cream butter, cream cheese, 1 ¾ cups sugar and vanilla with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, and scrape sides of bowl. Sift flour, baking soda and cream of tartar over mixture and fold together by hand until no streaks remain.
- In a wide bowl, mix remaining ¾ cup sugar with pumpkin pie spice (see below). Scoop out heaping tablespoon of dough and roll it into a ball. Roll the ball in the spiced sugar to coat and set on the lined cookie sheets, setting the cookies about 2 inches apart.
- Using your finger or the rounded handle of a wooden spoon, press a small indention into the center of each ball and fill with a tiny dollop of pumpkin butter.
- Bake for about 14 minutes, until cookies are set around the edges and lightly browned on the bottom but still slightly soft in the middle. Transfer to racks to cool. They’ll firm up as they set.
To make your own Pumpkin Pie Spice:
Combine all the Pumpkin Pie Spice ingredients and blend well until combined. Store in an airtight glass jar.