I had a really difficult time coming up with a name for these. I first wanted to call them pumpkin spice snickerdoodles, but that might give the impression that they have pumpkin in them, when in truth they just have pumpkin pie spice, but no pumpkin. Then I thought "Spiced Snickerdoodles", but to be honest all snickerdoodles are spiced snickerdoodles, so that doesn't work either. Then I landed on "Fall Spice Snickerdoodles," but decided it sounded better with Autumn instead of fall. Alas, there is my title and it's exact origin. These are a great recipe for Thanksgiving, or any time in fall, really. Enjoy!
Autumn Spiced Snickerdoodles
Cookies:
- 1 cup butter, softened
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 egg
- 1 egg yolk
- 2 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- ½ tsp. salt
- 2 tsp. pumpkin pie spice
- 2¾ cups flour
Coating:
- ¼ cup brown sugar
- 1 tsp. pumpkin pie spice
Make the cookies: Preheat the oven to 325°F. Line cookie sheets with parchment paper and set aside. In the bowl of a stand mixer, beat the butter, sugars, egg, egg yolk, and vanilla until combined. Add the baking soda, cream of tartar, salt, and pumpkin pie spice and beat until mixed well. Add the flour and beat until no streaks remain.
Make the topping: In a small bowl, whisk together the brown sugar and pumpkin pie spice until no clumps remain. Roll tablespoons of dough into balls and then roll in the coating mixture. Place on parchment-lined baking sheets and bake for about 10 minutes, or until just slightly browned (they firm up after cooling). Let cool; store in an airtight container.