Pumpkin Spice Snickerdoodles

I don't know if I'm proud or embarrassed by this fact, but, it's December of 2020 and I have never had a single "pumpkin spiced" product ever. Except for pumpkin pie. Which it turns out is all that "pumpkin spice" is!

These are tasty. Would absolutely take them to a party or give them as gifts. They're not a conventional snickerdoodle because of the extra spices, but absolutely worthy of presentation. Also, I've been living on them for at least the past two meals....

Some notes on cost. I don't taste the orange blossom water. Like at all. And, the spice combo for rolling the dough in is twice as much as you need. So, either cut that in half, or, double the cookie dough portion.

Pumpkin Spice Snickerdoodle
Food & Wine

Ingredients:

1 3/4	c sugar, divided
2	T cinnamon
1 1/2 tsps	cardamon
1/2 tsp	nutmeg
1/2 tsp	cloves
1 tsp	coarse salt, divided
2 3/4	c flour
2 tsps	cream of tartar
1 tsp	baking soda
1	c unsalted butter, room temperature
2	eggs
1 1/2 tsps	orange blossom water
1 tsp	vanilla extract

Preheat oven to 350°F with racks in top third, middle, and lower third positions. Line 3 baking sheets with parchment paper. Stir together 1/4 cup sugar, cinnamon, cardamom, nutmeg, cloves, and 1/4 teaspoon salt in a small bowl. Set aside. Stir together flour, cream of tartar, baking soda, and remaining 3/4 teaspoon salt in a medium bowl. Set aside.

Beat butter and remaining 1 1/2 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Scrape down sides of bowl. Add eggs, 1 at a time, beating well on medium speed after each addition. Beat in orange blossom water and vanilla bean paste. Add flour mixture in 2 additions, beating on low speed until fully incorporated, 30 to 45 seconds.

Using a 1 1/2-ounce cookie scoop (about 3 tablespoons), scoop dough, and shape into 20 balls. Roll balls in spice mixture until coated. Arrange balls 3 inches apart on prepared baking sheets.

Bake in preheated oven until outer edges start to set and wrinkle slightly, 12 to 14 minutes, rotating pans between top and bottom racks halfway through bake time. Remove from oven; let cool on baking sheets 10 minutes. Transfer cookies to a wire rack; let cool completely, about 15 minutes.

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