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Pumpkin spice snickerdoodles

Chewy, golden snickerdoodles with pumpkin spice swirl and crunch
Warm cinnamon-ginger-nutmeg comfort in every bite
Soft center, sweet cinnamon coat, pure cozy weekend baking

dessert ⏱ 65 min 410 kcal / portion 48.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Pumpkin spice snickerdoodles
v4 · rb0e705f985 20260727Z1751 🌀 make pumpkin spice mix 🌀 mix demerara sugar into pumpkin spice mix 🌀 combine flour, bicarbonate of soda, and cream of tartar 🌀 ⏱ 10 min mix butter and sugar with half a teaspoon of salt until light and fluffy 🌀 ⏱ 1 min mix in vanilla and egg 🌀 fold in dry mix in three batches until dough forms ⏳ ⏱ 1 h refrigerate dough until firm and rollable 🔥 heat oven to 200°C 🌀 divide dough into balls and roll into spice and sugar coating place coated balls on lined trays, spacing 5cm apart 🔥 ⏱ 9-12 min bake until set and cracked ⏳ cool cookies on a rack until ready to serve Pumpkin Spice Snickerdoodles 🎉 4 tsp cinnamon 2 tsp ginger ¼ tsp clove 1 tsp nutmeg 50 g demerara sugar 340 g flour 1 tsp bicarbonate of soda 1 tsp cream of tartar 250 g butter 300 g sugar salt to taste 1 tsp vanilla bean paste 1 piece egg flour, bicarbonate of soda, cream of tartar butter, sugar, salt vanilla bean paste, egg
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Preparation steps

  1. make pumpkin spice mix
  2. mix demerara sugar into pumpkin spice mix
  3. combine flour, bicarbonate of soda, and cream of tartar
  4. mix butter and sugar with half a teaspoon of salt until light and fluffy for 10 minutes
  5. mix in vanilla and egg for 1 minute
  6. fold in dry mix in three batches until dough forms
  7. refrigerate dough for 1 hour until firm and rollable
  8. heat oven to 200°C
  9. divide dough into balls and roll into spice and sugar coating
  10. place coated balls on lined trays, spacing 5cm apart
  11. bake 9-12 min until set and cracked
  12. cool cookies on a rack until ready to serve

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