These pumpkin-infused snickerdoodles are a great holiday cookie, and they retain a Fall flavor making them perfect for Halloween, Thanksgiving or Christmas. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
To make the snickerdoodles: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, cloves, allspice and pepper.
To the large bowl of a stand mixer, add the sugar, cream cheese, and butter. Beat until light and fluffy, about 1 minute. Add the oil and beat until incorporated. Next, add the egg, milk, and vanilla. Continue to beat until smooth. In 2 additions, add the flour mixture, being sure to scrape down the sides of the bowl in between, until just mixed.
To make the coating: On a small plate, mix together the sugar and pumpkin pie spice. Divide the dough into 24 equal pieces of about 2 tablespoons each (or use a #40 ice cream scoop). Using your hands, roll the dough pieces into balls. (The dough will be soft—not to worry!) Working in batches, roll the balls in the sugar and spice mixture and evenly space about 6 dough balls on each baking sheet. use the bottom of a drinking glass, flatten the dough balls into 2” cookies. Sprinkle the tops evenly with some of the remaining sugar and spice mixture.
Bake 1 tray at a time for 11 to 12 minutes, rotating the tray after 7 minutes, or until the edges are set and just beginning to brown. Continue until all the cookies are baked. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack and let cool to room temperature before serving.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme