All the recipes by the chef Gordon Ramsay
To make this french toast bake a little more guilt-free and healthy, I used a 100% whole wheat bread and subbed in some egg whites for some of the eggs. I also used a reduced fat milk and a brown sugar/sweetener blend to reduce the amount of sugar.
The end result is a perfectly delicious, fluffy, pumpkin infused breakfast casserole that you’re not soon to forget!
Pumpkin Spice Snickerdoodles are a soft, pillowy vanilla cookie rolled in pumpkin pie spice & sugar before baking! Fun Fall twist to classic snickerdoodle cookie recipe!
A classic Snickerdoodle cookie is a soft and chewy vanilla cookie that is rolled in Cinnamon and Sugar before baking. It’s signature chewy texture comes from adding either cornstarch or Cream of Tartar to the cookie dough.
If you love the classic Cinnamon and Sugar Snickerdoodle cookies, you are going to love these! This cookie is the perfect marriage of tender vanilla cookie and pumpkin spice flavor. This is a cookie like you’ve never had!
Simple, everyday ingredients are all you need for the base of these Pumpkin Spice Snickerdoodle Cookies! Just take a peek! Specific measurements will be included below in the printable recipe card.
Pumpkin Spice Snickerdoodle cookies are made with the same method as most cookies. First, butter and sugar are creamed together until light in color and fluffy in texture. Next, vanilla and eggs go into the mix. After the eggs have been fully incorporated, add flour, baking powder, salt and corn starch. (The cornstarch helps keep them super soft!)
The dough will be very soft, but should be able to easily be scooped and rolled. Scoop and roll the dough into equal sized balls. I like to use a cookie scoop to achieve consistent results.
Now, roll each cookie dough ball into a mixture of Pumpkin Pie Spice and Sugar, this subtle change from the classic snickerdoodle cookie will make all of the difference.
Arrange the cookies on a parchment lined cookie sheet (or be sure to spray the cookie sheet with non-stick spray!) and bake at 350° for 8-10 minutes. Make sure to take them out of the oven before they start turning brown to insure the perfect soft cookie.
Store in an airtight container at room temperature for up to 3 days. If you’d like your cookies to last a bit longer, you can freeze them for up to 3 months. Be sure to pull them out of the freezer for 30 minutes before eating to bring them up to room temperature.
If you’d like to freeze the dough before baking, I would suggest scooping the dough, rolling it in the pumpkin spice and sugar mix and then freezing the balls on a cookie sheet for about 1 hour. After the hour is over, you can then toss the cookie dough balls into a zip top bag without the cookie dough balls sticking to each other.
When you are ready to bake the cookies, arrange on the cookie sheet and let them sit at room temperature while your oven preheats. You will then bake as usual.
Pumpkin Spice Snickerdoodles are a soft, pillowy vanilla cookie rolled in pumpkin pie spice & sugar before baking! Fun Fall twist to classic snickerdoodle cookie recipe!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 8 minutes
Servings: 24 cookies
Calories: 91kcal
Preheat the oven to 350°.
Cream together the butter and sugar.
Add in the eggs and vanilla. Mix thoroughly.
Next, add in the flour, baking powder and cornstarch. Mix until the dough forms. Dough will by soft and slightly sticky but should easily roll into a ball.
Scoop the dough into equal sized balls. Roll the balls into the pumpkin pie spice and sugar mixture. Arrange on a parchment paper lined cookie sheet.*
Bake at 350° for 8-10 minutes.
Allow to cool on the pan for 3-5 minutes and then move to a wire cooling rack.
*if you are not using parchment paper, make sure to spray with non-stick spray!
Serving: 1Cookies | Calories: 91kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 40mg | Potassium: 34mg | Fiber: 1g | Sugar: 7g | Vitamin A: 128IU | Calcium: 14mg | Iron: 1mg
Cream of Tartar is one of the ingredients that gives Snickerdoodles its distinct flavor & texture. It makes it so that these cookies don’t just taste like sugar cookies with a cinnamon sugar coating. The flavor is unique and fairly difficult to replicate. Nevertheless, if you’re out and don’t want to run to the store, you can substitute corn starch or baking powder instead, being as baking powder actually contains Cream of Tartar!
Pumpkin Spice Snickerdoodles are a soft, pillowy vanilla cookie rolled in pumpkin pie spice & sugar before baking! Fun Fall twist to classic snickerdoodle cookie recipe!
We had Mama’s Apple Spice muffins ALL OF THE TIME Growing up. Just about every week! That right there is proof that young adults are lacking in good judgment because anyone in their right mind would have never moved out if there was cooking going on for them like there was in my house! I have never known anyone who did not absolutely love these muffins.
The cool thing about them, and what my mother liked so much with a large family to feed, is that you can use any type of apple and it makes no difference – they will still be just as good. You can also use those apples that are starting to get a little soft and running out of their shelf life. They work great in here and no one will ever know.
These make a delicious breakfast or treat any time of day. I try to make two batches so we have them to snack on for a few days afterward. When my kids were in public school in the old days, these were always my traditional “first day of school treat” that I took to welcome their teacher’s back from their summer vacation.
You will need: Pecans, apples, self rising flour*, quick oats, vegetable oil**, eggs, sugar, and cinnamon.
You’re also going to need either some nutmeg or allspice. Mama uses nutmeg but I can’t stand the stuff so I use allspice. Go with whatever makes your heart sing. Isn’t it great that we can modify recipes to suit us?
*Instructions for making your own self rising flour from all purpose are in the recipe card at the bottom of this post. **You can also use a light olive oil in place of vegetable oil. We’ve become olive oil fanatics so I do this in my muffins now.
In large bowl add flour, sugar, cinnamon, allspice or nutmeg, and oats.
Stirry, stirry!
Now add in your nuts.
Note: Normally, I do this dry part up the night before. If you are going to make these first thing in the morning it really helps in terms of time and effort. I have actually made this up several batches at a time and stored it for a few weeks in ziploc bags in the pantry for quick apple spice muffins!
Stir until blended.
In a separate bowl, beat your eggs and then add to them oil, water, and apples. Stir that up until it’s mixed pretty well and apples are coated.
Now take that bowl with the apples in it and dump it into the bowl with your dry ingredients.
Stir it up really well until it looks like this. Now y’all know I’d never ever advocate for you eating raw batter or anything so I’m going to tell you that you don’t have to because I always take a taste right at this point, on your behalf, and I can report that it’s absolutely delicious. I’m just trying to keep you safe. 😉
Spray your muffin pan with vegetable spray and fill your muffin cups. These don’t rise that much so you can fill them up as shown. Bake at 400 for about twenty minutes for regular sized muffins. Smaller ones will be done in about fifteen.
I like to make these as mini muffins as well. They just have a great texture and are wonderful as one or two bite muffins.
Oh my. Mama’s Apple Spice Muffins are truly one of the best muffins I have EVER had in my life. Nothing holds a candle to them. Filled with flavorful bites of apple, the perfect blend of spices, and that little slight crunch of the crust and pecans. This is one of those recipes that I implore, beseech, and pretty much beg you to make as soon as possible!
Trust me. I’m looking out for your happiness here!
Prep Time: 10 minutes
Cook Time: 20 minutes
Prepare muffin pan by spraying with cooking spray.
In large bowl, mix flour, sugar, nuts, oats and spices.
In separate bowl, mix beaten eggs, apples, oil and water.
Pour egg mixture all at once into flour mixture: stir just until flour is moistened.
Spoon batter into muffin cups.
Bake 20 minutes at 400 degrees or until tested done. Makes one dozen.
This post was originally published in September of 2008. Eleven years later (2019) and I’ve finally given it the photographs it deserves. I appreciate you being here, and for being such a big part of my life! 
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