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Fall is here. Bring on the pumpkin spice!
I really do enjoy pumpkin spice- but, I'm just not as crazy about it as some people.
To me- snickerdoodles are a Christmas cookie. My only logic is that is the only time I have ever made them or they've been given to me. I even came up with a crispy, gluten free version last Christmas. Do others enjoy them year-round??? Just in the fall??? Who cares....cookies are always in season?!?
Fall is the perfect time for snickerdoodles! And, the pumpkin makes an irresistible complement to the cinnamon flavor snickerdoodles are known for. Even better when you kick it up a notch by using pumpkin pie spice.
Pumpkin spice can vary a bit- but I always go with cinnamon, ginger, and nutmeg. Plus, I often add a little extra cinnamon. These cookies are super soft and just a bit chewy. Plus, they're rolled in sugar and cinnamon (or pp spice!) for extra sweetness! The perfect fall treat! Don't keep this goodness all to yourself!
Note: Be sure to use pumpkin puree and not pumpkin pie filling.
These cinnamon-sugar cookies can also be referred to as snipdoodles. While popular in New England, they are believed to have originated from Germany. The name may come from the word schneckennudeln, which loosely translates to “crinkly noodles” in German. The world may never know…but it’s fun to say!
Cream of tartar is often used to stabilize egg whites or cream. It also helps to activate baking soda. In these cookies, it will add a slight tanginess. This creates the difference between a butter-sugar cookie and a snickerdoodle.
The two doughs are very similar. The main differences lie with the addition of cinnamon and cream of tartar. Before baking, snickerdoodles are rolled in a cinnamon-sugar mixture. Cream of tartar is also added to the dough, which provides a bit of a tangy flavor.
With real pumpkin and our favorite fall spice- these gluten free pumpkin snickerdoodles make the perfect fall cookie!
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