Soft Pumpkin Spice Snaps

I’m back, guys.

One perfect wedding, tropical honeymoon, and scary spousal brain surgery later I am BACK.

The past few months have been a roller coaster like no other, and it feels so good to be back to the blog.  Back to some routine.  I even got back to the gym, thanks to the insistence of my sisters.

My wedding day was the best, most perfect day of my life, but I am so glad to be DONE with all of the planning and anxiety.

Zach and I are all moved in to our new house now and I’m getting settled in my new kitchen (that I am absolutely in love with).  My family and friends did a great job of showering me with tons of brand new kitchen tools and appliances, including (my favorite) my very own, brand new “bordeaux”-colored artisan Kitchenaid stand mixer (THANKS MOM!) 😀

These cookies were the first production in my Kitchenaid.  I’m not a fan of pumpkin myself, truthfully, but Pumpkin Spice (which is a combination of cinnamon, ginger, nutmeg, allspice and cloves) is something I can get behind.

These cookies have no actual pumpkin, only a beautiful pumpkin spice & molasses fall flavor packed into a soft, chewy cookie.

Whenever I make cookies, I will  set my butter out on the kitchen counter a few hours in advance so that it can soften to room temperature.  I did that when I went to make these cookies–set out 2 sticks and went about with my business until I was ready to get elbow-deep in flour and pumpkin pie spice.

Only… when I returned for my butter, half of it was missing.

I looked EVERYWHERE.  Could it have fallen on the floor?  Between the fridge and the counter?  Under the kitchen island?  I was POSITIVE I had set out two sticks and not just one.

It looked like the butter mystery was going to remain unsolved (and I was going to perpetually question my sanity and ability to count sticks of butter), until I remembered that Zach’s dog Penny has a suspect history with being left alone with butter in the past, and she was looking more than a little bit guilty.

Unfortunately, there was no hard convicting evidence (not even a chewed up wrapper, meaning she must have eaten that, too) but she remains the prime suspect, and until I get some hard proof, the butter will soften on top of the refrigerator.

The cookies cooled well out of her reach as well, though she did get a sample and approved heartily.  I think you will too.

Soft Pumpkin Snaps

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Author: Sam Merritt

Ingredients

• 1 cup unsalted butter softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup molasses
• 1/2 tsp vanilla extract
• 2 eggs
• 3 cup flour
• 1 Tbsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• i Additional sugar for rolling cookies (I used sugar in the raw but plain old granulated will work just fine, too)

Instructions

• Preheat oven to 350F, line cookie sheets with parchment paper
• In stand mixer, cream together butter and sugars.
• Add molasses and vanilla, scraping down the sides with a spatula to ensure even mixing.
• Add eggs, one at a time, well after each addition.
• In a separate bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt.
• Gradually, with mixer on low-medium speed, add flour mixture to the butter mix, scraping down the sides of the bowl with a spatula occasionally.
• Roll dough into 1 1/2 inch balls and roll in the additional sugar.
• Space evenly on prepared cookie sheet, and bake at 350F for 10-12 minutes.

Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!