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.

Print

Soft Pumpkin Snaps

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

1. Preheat oven to 350F, line cookie sheets with parchment paper
2. In stand mixer, cream together butter and sugars.
3. Add molasses and vanilla, scraping down the sides with a spatula to ensure even mixing.
4. Add eggs, one at a time, well after each addition.
5. In a separate bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt.
6. 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.
7. Roll dough into 1 1/2 inch balls and roll in the additional sugar.
8. Space evenly on prepared cookie sheet, and bake at 350F for 10-12 minutes.