Classic Snickerdoodles get a new fall twist with the addition of toffee bits and pumpkin pie spice. Pumpkin Spice Toffeedoodles are sure to be a new fall favorite!
It’s almost October and although the official first day of fall was just a few days ago, I am totally in the all-things-apple-and-pumpkin mode! And it seems as though the grocery stores and coffee shops are right there with me, because everyone is promoting their pumpkin spice goodies! Actually, as I am typing this, I am sipping a Pumpkin Spice Latte’…yum! Because what could be better than a fall-flavored warm beverage and a cookie? And not just any cookie. How about a Pumpkin Spice Toffeedoodle? They are fantastic! Plus, toffeedoodle is just a really fun word to say!
So, how do you feel about Snickerdoodles? They have always been one of my favorites! Not to mention, Snickerdoodle is another fun name for a cookie. I’m not sure where the name comes from…guess I need to Google that and find out. Alothough I have no idea what the name means, I DO know that I love the signature taste that comes from the cream of tartar in the dough and the generous coating of cinnamon and sugar.
So, let’s talk a little more about what makes these Pumpkin Spice Toffeedoodles extra special. Although they start with the same basic dough as the classic, in this “fall version” we use a little brown sugar to enhance the caramel flavor. Because caramel just feels more like an autumn flavor. Next, instead of cinnamon, you will use a little pumpkin pie spice. Do you have some in your spice drawer? If you don’t, no worries! You can make your own! All you need is cinnamon, nutmeg, ginger, allspice and cloves. Simply mix them altogether, using this recipe:
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 1/4 teaspoons ground allspice
1 teaspoon ground cloves
This makes about 5 tablespoons, so you will have plenty leftover to make more cookies or some other wonderful fall treat! Just store it in an airtight container or jar. That’s it! No need to run to the store…yay!
Another thing that sets these cookies apart, is the addition of toffee bits! You know what a Heath Bar candy bar is? The makers of that wonderful candy bar took the buttery toffee from the inside and crumbled it up into little bits, packaged it in a bag! You can find them in the baking aisle at your supermarket. One thing to note, there are actually 2 varieties of toffee bits. One has the chocolate on it and one doesn’t. Both kinds make amazing stir-ins for your cookie recipes, but for these, we are going to use the variety without chocolate. By adding these little toffee gems, your cookies will have some extra buttery, caramel flavor. AND the toffee bits make your cookies a little chewier! Big bonus there! Besides that, if we didn’t have the toffee bits, we couldn’t call them “toffeedoodles” and how sad it that?
These easy cookies mix up like most other cookie dough. However, you WILL need to chill the dough for an hour, so plan ahead a bit. Don’t skip the chillin’ or your dough will be too sticky to roll into balls and your cookies will spread. Above all, follow the recipe, measure carefully and use the tips and tricks below for perfect Pumpkin Spice Toffeedoodles! Happy Fall Baking!
Tips and Tricks for Your Best Baking:
- Have butter at room temperature.
- Measure flour by spooning into measuring cup and leveling off with a straight edge; don’t scoop flour directly into measuring cup or your flour will be packed down and you will have too much.
- When measuring brown sugar, pack it firmly into measuring cup.
- Be sure to chill the dough for at least 1 hour. If chilling dough longer, remove from refrigerator and let stand at room temperature 20 minutes.
- Portion you dough into even heaping tablespoon amounts, or use a #40 cookie scoop for uniform cookies.
Pumpkin Spice Toffeedoodles
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cream of tartar
- 1 cup butter, softened
- 1 cup sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 cup toffee bits (not chocolate-covered)
Pumpkin Spice-Sugar Coating
- 1/2 cup sugar
- 1 tablespoon pumpkin pie spice
In medium bowl, stir together flour, baking soda, salt, 1/2 teaspoon pumpkin pie spice, and cream of tartar; set aside.
In large bowl, beat butter, 1 cup sugar and brown sugar on medium speed, scraping bowl often, until light and fluffy.
Add eggs and vanilla; mix well.
Add flour mixture. Blend on low speed, just until combined. Stir in toffee bits. Cover and refrigerate at least 1 hour.
Heat oven to 350 degrees F. Line baking pans with parchment paper. In small bowl, stir together 1/2 cup sugar and 1 tablespoons pumpkin pie spice.
Scoop chilled dough into 2 tablespoonful portions. Roll portions into balls. Roll dough balls in sugar mixture and place 3 inches apart on prepared pans.
Bake at 350 degrees F. for 9-11 minutes, until just set and puffy in centers. Remove from oven and cool 5 minutes on pan. Remove from pan and cool completely.
Repeat baking procedure with remaining dough.