Pumpkin Spice Snickerdoodles
Serves 4 | with Creamy Hot Chocolate
These super soft pumpkin spice snickerdoodles turn a classic cookie into it into something extra comforting. Paired with homemade creamy hot chocolate for the ultimate date night in!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 tsp
Pumpkin Pie Spice Mix
(May contain traces of: Peanuts, Sulphites, Triticale, Mustard, Milk, Tree nuts, Wheat, Soy, Sesame)
1 tsp
Baking Powder
(May contain traces of: Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
1 tbsp
Baking Soda
(May contain traces of: Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
1 unit(s)
Egg
(Contains: Egg)
½ cup
Brown Sugar
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 cup
White Sugar
(May contain traces of: Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
474 mL
Milk
(Contains: Milk)
¼ cup
Cocoa Powder
(May contain traces of: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
Not included in your delivery
8 tbsp
Butter*
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, remove 8 tbsp butter from the fridge and set aside in a warm place to soften.Preheat the oven to 350ºF. Add 3 tbsp white sugar and 1 tsp Pumpkin Pie Spice Mix to a shallow dish, then stir to combine. Add flour, baking powder, 1/4 tsp baking soda, 1/2 salt and remaining Pumpkin Pie Spice Mix to a medium bowl, then whisk to combine. Add softened butter, brown sugar and 6 tbsp white sugar to a large bowl, then beat using an electric hand mixer or wooden spoon until combined and a bit fluffy, 2-3 min. Add egg and beat until combined.
Add flour mixture to wet mixture, then stir until combined and no floury streaks remain. Scoop 1 1/2 tbsp sized mounds and roll into smooth balls using the palms of your hands. (NOTE: You should have 14-16 cookies.)Roll each ball in pumpkin spice sugar mixture, then place on a parchment-lined baking sheet, spaced 2 inches apart. (NOTE: Use 2 baking sheets if needed to fit all of the cookies.)
Bake on the top and middle rack of the oven, rotating halfway through, until puffed and lightly golden-brown around the edges, 10-16 min. Meanwhile, in a large pot, combine milk, cocoa powder and remaining sugar.Heat over medium, whisking occasionally, until mixture is smooth, 5-6 min.
Remove snickerdoodles from the oven and let cool on the baking sheet for 2 min before transferring to a wire rack to cool completely. When ready to serve, bring hot chocolate to a simmer over medium-high heat. Divide hot chocolate between mugs. Serve pumpkin spice snickerdoodles alongside.