These Pumpkin Snickerdoodles are soft, spiced, and coated in cinnamon-sugar, offering a perfect balance of fall flavours in every bite. Ideal for enjoying with a cup of your favourite Balzac’s coffee for a cozy fall afternoon.

Ingredients:

Cookies:

• 1 cup butter, unsalted
• 1 cup brown sugar
• 2 tablespoon white sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• ½ cup pumpkin puree
• 2 cups flour
• 1 teaspoon baking powder
• 1 ½ teaspoon pumpkin pie spice
• 3/4 teaspoon cinnamon
• Pinch of salt

Sugar Coating:

• 1/2 cup white sugar
• 2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions:

1. To a saucepan, add butter and melt on medium heat over a stovetop.
2. Once butter begins to bubble, continue to stir until butter becomes a brown colour and turns dark on the edges of the saucepan.
3. Remove from heat and let cool completely. We recommend popping this in fridge to speed up the cooling process.
4. To a mixer or a large bowl, add cooled down melted butter, brown and white sugar, and egg yolk. Mix on high until whipped. Add vanilla extract and pumpkin puree and mix to combine and set aside.
5. In a separate bowl, combine and whisk together flour, baking powder, pumpkin pie spice, cinnamon and a pinch of salt and set aside.
6. Set the mixer to low. Slowly add in dry mixture into the wet mixture. Don’t over mix the dough - only until just combined.
7. Chill the dough for 15 minutes.
8. In a small bowl, combine white sugar, cinnamon and nutmeg to make the sugar coating.
9. Scoop the dough into small balls and roll each ball in sugar coating.
10. On a baking sheet, gently press down on balls so they’re slightly flatter.
11. Bake for 8-10 minutes, or until the edges are golden brown and the middle is puffy and slightly underbaked.
12. Let the cookies cool completely on a wire rack before enjoying with your favourite Balzac’s Blend!