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Pumpkin Spice Snickerdoodles
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Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles

Serves 4 | with Creamy Hot Chocolate

These super-soft pumpkin spice snickerdoodles turn a classic cookie into something extra comforting. They're paired with DIY hot chocolate for the ultimate date night-in!

Allergens:
Wheat
Egg
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

/ serving 4 people

2 tsp

Pumpkin Pie Spice Mix

1 tsp

Baking Powder

¼ tsp

Baking Soda

1.5 cup

All-Purpose Flour

(Contains Wheat)

1 unit

Egg

(Contains Egg)

100 g

Brown Sugar

200 g

White Sugar

474 mL

Milk

(Contains Milk)

¼ cup

Cocoa Powder

Not included in your delivery

½ tsp

Salt*

8 tbsp

Butter*

(Contains Milk)

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Nutrition Values

Calories770 kcal
Fat28 g
Saturated Fat17 g
Carbohydrate119 g
Sugar81 g
Dietary Fiber4 g
Protein13 g
Cholesterol120 mg
Sodium820 mg
Trans Fat1.5 g
Potassium350 mg
Calcium225 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Whisk
Medium Bowl
Measuring Spoons
Baking Sheet
Parchment Paper
Large Pot

Instructions

Start snickerdoodle dough
1

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.

Finish snickerdoodles
2

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 cookies and make hot chocolate
3

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.

Finish and serve
4

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.

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