Chef Johns Pumpkin Spice Snickerdoodles Food

CHEF JOHN'S PUMPKIN SPICE SNICKERDOODLES

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.

PUMPKIN SNICKERDOODLES

Steps:

• 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).
• Preheat oven to 350°F. Spray or line two large baking sheets (we prefer silicone mats) and set aside.
• Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leaving 2 inches between each one.
• In a small bowl, whisk together the 1/2 cup of sugar and 4 teaspoons ground cinnamon. Roll each ball of cookie dough in the cinnamon sugar mixture and place back on the baking sheets.
• Bake at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.

PUMPKIN SPICE SNICKERDOODLES

Steps:

• Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
• Cream together the softened butter (1 cup), brown sugar (3/4 cup), and white sugar (3/4 cup) in a large mixing bowl with an electric mixer (handheld or standing) on high for about 2 minutes, until fluffy.
• Add the 2 eggs. Mix on high for another 1 minute, until even more fluffy.
• Add the vanilla extract (1 teaspoon), cream of tartar (2 teaspoon), baking soda (1 teaspoon), kosher salt (1/4 teaspoon), and pumpkin pie spice (1 teaspoon). Mix until ingredients are completely combined.
• Add the flour (2 3/4 cups). Mix until ingredients are just combined- do not over mix. If necessary, scrape sides of bowl as you go.
• Mix together all the ingredients for rolling in a small bowl, being sure to break up or remove any clumps of brown sugar (a small whisk works well for this).
• Roll 1-inch balls of dough and roll in the sugar mixture. I used a small, 1-inch cookie scoop to do this.
• Place balls on the parchment covered baking sheet with at least 3 inches of space in between each cookie.
• Bake 8-10 minutes at 350 degrees until only just beginning to brown.

PUMPKIN SNICKERDOODLES

Steps:

• In a large bowl or a 4 c measuring cup, whisk together the flour, cream of tartar, baking soda, salt and pumpkin pie spice or the cinnamon, ginger, nutmeg and allspce.
• Using a stand mixer, cream together the butters and sugars until smooth, scraping down the sides of bowl as necessary.
• Add the pumpkin and mix until combined. Add the egg and vanilla extract and beat until combined.
• Add the dry ingredients. Mix-but don't overmix.
• If you want to add in salted caramel or white chocolate chips, now is the time. Stir well.
• Cover the bowl with plastic wrap and chill for at least 60 minutes but I let mine go 24 hours.
• When you remove the bowl from the fridge, the dough will still be soft and easy to roll.
• When ready to bake, preheat oven to 350.
• Line baking sheets with parchment or a Silpat pad. Combine cinnamon and sugar for coating the cookie dough.
• Shape the cookie dough into 1 T dough balls and roll each one in the cinnamon sugar mixture.
• Place sugared dough balls on prepared baking sheets about 2″ apart. No need to flatten.
• Bake cookies for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. I did 12 but each oven is different.
• If you don't want puffy cookies, rap the cookie sheets on the counter a few times to help create ripples around the edge.
• Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

PUMPKIN SNICKERDOODLE PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Stir together flour, cream of tartar and baking soda and set aside.
• In a large bowl, cream butter, sugars and pudding mix together.
• Add eggs and vanilla and mix well.
• Add flour mixture slowly until well incorporated.
• In a small bowl, combine sugar and cinnamon to form CINNAMON SUGAR COATING.
• Roll Pumpkin Pudding Cookies into 1″ balls. Next roll into cinnamon-sugar mixture to coat outer surface of ball entirely. Place on a greased cookie sheet and repeat for remaining dough. (12 cookies per baking sheet)
• Bake at 350 degrees F for 8-12 minutes.

PUMPKIN SPICE SNICKERDOODLES

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.

PUMPKIN SNICKERDOODLES

Steps:

• In a large mixing bowl, cream butter, sugar, and brown sugar.
• Add egg, pumpkin, and vanilla and beat again.
• Sift together four, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
• Slowly add dry ingredients to pumpkin mixture. Do not overmix.
• Cover dough and refrigerate or freeze until chilled.
• Preheat oven to 350 degrees F.
• Line cookie sheet with parchment paper.
• Mix ⅓ cup sugar and 1½ teaspoon cinnamon together on a plate.
• Scoop 1 inch balls of dough, roll to form a ball and roll ball in cinnamon sugar mixture.
• Place on cookie sheet and bake for 10 to 12 minutes. Do not over bake. They should look slightly under-baked.
• Cool on cookie sheet for 2 minutes before transferring to a flat surface.