Pumpkin spice latte snickerdoodles

These pumpkin spice latte snickerdoodles are everything you love about fall baking, soft and chewy with just enough sweetness to make them addicting. They're also perfect for those who enjoy the bold flavor of coffee in their cookies or baked goods!

I'm not sure why anyone would want an ordinary cookie when they could have these caffeinated treats? The warm spices combined with sweet brown sugar create such a crave-worthy experience that will leave your guests  and cookie testers raving.

 

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Why you should make these pumpkin spice latte snickerdoodles

The snickerdoodle cookie is a heralded tradition of fall baking and this recipe takes it one step further by combining the flavors of your favorite pumpkin spice latte with warm, gooey goodness. You'll love these soft spiced cookies!

Baking them will be the ultimate aromatherapy. You know that beautiful scent when you walk into a coffee shop on a chilly Autumn day - and you can smell the coffee beans, robust vanilla and all of the cinnamon? That's exactly what you're in for.

Tools you need to bake these cookies

-Baking sheet

-Large bowls

-Measuring cups and spoons

-Parchment paper

-Mixer

Ingredients you need to make pumpkin spice latte snickerdoodle cookies

-All purpose flour

-Brown sugar

-Granulated sugar

-Pumpin puree

-Espresso powder

-Pumpkin puree

-Pumpkin spice (grab my homemade blend here)

-Cinnamon

-Baking powder

-Butter

-Egg yolk

How to bake these soft and chewy snickerdoodles

Start by gathering your ingredients and preheating your oven to 350 degrees F or 177 degrees C

In a large mixing bowl, combine your flour, pumpkin spice, baking powder, and espresso powder and set aside.

Next, in a large bowl, or in the bowl of an electric stand mixer fitted with the paddle attachment, you'll cream the softened butter and sugar until it's well combined, just for a minute. 

When your butter and sugar is well mixed and creamed, add in your egg yolk, vanilla extract and pumpkin puree and continue to mix until ingredients are well combined. Occasionally scrape down sides as needed if you're using a hand mixer. 

From there, you will slowly add your bowl of flour and dry ingredients to your creamed butter and sugar ingredients and continue to mix until a dough is made. Divide the dough into two halves, cover, and let the dough chill for one hour.

While your dough is chilling, make your cinnamon sugar topping. Combine sugar, cinnamon and espresso powder for dipping.

After your timer goes off and your cookies are done chilling, melt a tablespoon of butter. Brushing on butter helps your cinnamon sugar topping stick and keeps these cookies super moist and flavorful. 

Form small balls with a cookie scoop if you have one, brush with your melted butter, and then sprinkle on your cinnamon sugar.

And now, you're ready to place your cookies on a baking sheet with parchment paper. 

Use the top of a spoon to slightly flatten the tops. Pop em in the oven and bake for 8 - 10 minutes. They will appear slightly underdone, which is a good thing. They will continue to bake for another two minutes and be ultra chewy and soft on the inside, which is what you want. After they're firm enough to handle, transfer to cooling rack and let cookies continue to cool.

Storing tips

If for any reason your cookies last longer than a day 

• Store your cookies in an airtight container or cookie jar
• Keep them at room temperature
• Best enjoyed within three days

The recipe

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