OHHHHMMMMMGEEEEE! Yes...I just typed that...you just saw that come out of my keyboard! Seriously though...these Pumpkin Snickerdoodles are THAT good!!! They were inspired by a friend in the Steeped Tea Community. She sent me a few fun teas to try and I decided to take it to a whole other level! This recipes takes a basic cookie and steps it up a notch to make the best fall treat that the entire family can enjoy!
This recipes takes a basic cookie and steps it up a notch to make the best fall treat that the entire family can enjoy!
Here is the twist on the coating! I used Steeped Tea Gingerbread Sweet Dip Mix as my sugar coating on the Snicker Doodles! (YUM!)
You will find that these cookies are moist with just the right amount of crunch and sugar! The coating is surprising and delicious! They will for sure be the hit of any fall party!
Ok let's get started & make you the baking champion of the season with this fall take on Snickerdoodles!
Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!
Pumpkin Snickerdoodles
Keep It Simple | Just The Basics:
1/2 TSP Baking Soda
1/4 TSP Baking Powder
2 + Cups Flour
3/4 Cup White Sugar
3/4 Cup Dark Brown Sugar
1/2 Cup Pumpkin Puree
1 Egg (room temp)
1 Stick Butter (room Temp)
1/2 TSP (Pinch) Salt
Thyme For Mine | Make it With Me:
1/2 TSP Baking Soda
1/4 TSP Baking Powder
1/2 Cup Pumpkin Puree
2 + Cups Flour
3/4 Cup White Sugar
3/4 Cup Dark Brown Sugar
1 Egg (room temp)
1 Stick Butter (room Temp)
1 TSP Ginger
1 TSP Cinnamon
1/2 TSP Ground Nutmeg
1/2 TSP (Pinch) Salt
More Cinnamon & Sugar for Coating
1 TSP Steeped Tea Gingerbread Sweet Dip Mix in the coating!
Direction Thyme:
1. Take egg & butter out of fridge (I always forget!)
TIP: If I forget to let them warm up, I put them in the pouch of my apron…like a kangaroo...until I am ready to use them! They just need to warm up to cream better.
2. In mixing bowl, add white & brown sugar and butter
3. Whisk together, if using a mixer cream on medium speed
4. Once butter and sugar are creamed (IE: smooth and fully combined) mix in vanilla, egg & pumpkin
5. Combine all dry ingredients in separate bowl
TIP: Combine 1 cup of flour with all dry ingredients then slowly add the remaining flour until I get the right consistency this ensures all the essentials are in the batter
6. Slowly add dry ingredients to wet ingredients stirring between adds to incorporate
TIP: This cookie dough recipe will be on the tacky side until refrigerated. You may need to add a little more than 2 cups of flour but you are looking for a tacky consistency but not gooey!
7. Once fully incorporated, cover and refrigerate for 45 Minutes to 1 Hour (or overnight)
8. Set oven to 375
9. Line baking sheet with parchment
10. Mix 2 parts sugar with 1 part cinnamon & 1 TSP (ish) Steeped Tea Gingerbread Sweet Dip Mix
11. Remove batter from fridge
12. Scoop 1-2 table spoons batter and roll in cinnamon sugar mixture
TIP: Use a small ice cream scoop ($5 at the grocery store) for easy scooping and consistent sizes!
13. Place on parchment 1-2" apart (depending on how big) and flatten slightly
14. Bake 10-15 minutes until bottoms are golden brown
15. Let cool a few minutes on baking sheet then move to cooling rack
Now go ENJOY being the King or Queen of the office, carpool, moms group, family, fall party, play date, book club and everything in between!
I'd love to see how yours turned out! Comment below with your thoughts :D