Tuesday, October 18, 2016

Pumpkin Spice Snickerdoodles – Better Than Certain Coffees and Beers

This is a very unlikely post, considering the fact I’m not a big fan of snickerdoodles, and generally loathe adding pumpkin spice to non-pie things, such as coffee and beer. Despite that, I had a feeling the pumpkin spice would work perfectly with the buttery, cinnamon sugar cookie, and it did.

Unfortunately, a quick Google search showed I hadn’t invented it, and there were thousands of variations; from thin and chewy, featuring crisp edges, to much taller, pillowy versions. I decided to go thin, and adapted this snicker doodle recipe, from Averie Cooks.

One common denominator was the use of baking soda, plus cream of tartar, instead of baking powder. Since that’s pretty much what baking powder is, I don’t see what the big difference would be either way, but I thought I would mention in case you refuse to go out and buy cream of tartar. Either way, I really hope you give these a try soon. Enjoy! 

Ingredients for about 18-20 Pumpkin Spice Snickerdoodles:
1 1/2 cups all-purpose flour (6 1/2 ounces by weight)
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon kosher salt (1/4 teaspoon fine salt)
1/2 teaspoon cinnamon
1/2 teaspoon ginger 
1/4 teaspoon allspice
1/4 teaspoon clove
1/8 teaspoon nutmeg
1/2 cup unsalted butter, room temp
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 large egg

For the rolling sugar:
1/4 cup white sugar
2 teaspoons cinnamon
*plus a few extra pinches of the pumpkin spices, if so desired

For the icing:
1/4 cup powdered  sugar
stir in enough milk, lemon juice, or other liquid to achieve brushing consistency


Gigi said...

Hello Chef John - thanks for the recipe :) If I were to use baking powder, would it be 3/4 t? or 1/2t? or ?

Robin Betts said...

The main difference between using baking powder and a mixture of baking soda and cream of tartar is in the proportion of acid to alkali. The standard substitute for baking powder is 2 parts cream of tartar to 1 part baking soda. If you're being super fussy, that mixture is a bit stronger than bought baking powder, which also has about 1 part starch or such to keep it dry. A recipe may have some other acid in it, say buttermilk, so it may want go heavy on the soda to compensate, for example.

Turandot said...

So.... the recipe only uses pumpkin pie SPICES, no actual pumpkin puree in the batter.

lexo said...

Can you provide the recipes in gram units?

Caassiopeia said...

I don't have any allspice.. but what i do have is a container of pumpkin spice. Could I use this instead of the ginger, clove, nutmeg, and allspice?

David McCutcheon said...

Wonderful recipe! Pumpkin spice didn't overpower the snicker doodle flavor and only enhanced it. Great idea!

John Marquardt said...

People it's not necessary to get Chef John's blessings for changing or substituting ingredients in a recipe.

This especially applies with snickerdoodles, which can be made with many different flavors.

Learn to experiment.