Ashely Mac’s Pumpkin Snickerdoodles

Today was a cloudy and cold day. To me, a day like today is perfect for baking. The blessing of baking with my granddaughter makes for an even more perfect day! We have been baking together since she was very young.

A couple of weeks ago, I was at the Southern Lady Celebration in Birmingham, Alabama. One of our guest speakers was Ashley Mac, owner of her own cafe and catering business. She demonstrated her famous Pumpkin Snickerdoodles. We were gifted the recipe and a sample of her cookies and of course, they were delicious. I immediately thought of my granddaughter. I knew she would love making these cookies. Today, was the day to try out the recipe and they were a success!

Yes, she always looks this cute while baking!

Mimi and her sidekick! Well, I was really the sous chef!

She is a natural in the baking and cooking world!

We packaged a few for gifts with some cute pumpkin ribbon.
I know! They look delicious!

Ashley Mac’s Pumpkin Snickerdoodles

1 1/2 cups unsalted butter, softened

2 1/2 cups of granulated sugar, divided

2 cups light brown sugar

1 1/2 cups of pumpkin puree

1 tablespoon Vanilla Extract

4 2/3 cups of all-purpose flour

1 tablespoon plus 1 teaspoon cornstarch

1 1/2 teaspoon baking soda

1 1/2 teaspoons of kosher salt

2 teaspoons of pumpkin pie spice

1 1/2 cups of white chocolate chips

1 1/2 cups of cinnamon baking chips

1 1/2 teaspoons of cinnamon

  1. In the bowl of a stand mixer, beat softened butter, 1 1/2 cups of granulated sugar and brown sugar at a medium speed until fluffy. About 4-5 minutes. Add vanilla and pumpkin.
  2. In a large bowl, sift together flour, cornstarch, baking soda, salt and pumpkin pie spice. Gradually add flour mixture to butter mixture. Stir in baking chips at a low speed until incorporated.
  3. Refrigerate until chilled.
  4. In a small bowl combine cinnamon and 1 cup of granulated sugar.
  5. Using a medium spring loaded scoop, scoop dough into 1 1/2 tablespoon mounds; immediately roll into cinnamon sugar mixture forming balls.
  6. Place dough balls on parchment lined cookie sheets, cover with plastic wrap and put in freezer until firm.
  7. Preheat oven to 350 degrees. When ready to bake, place on another parchment lined sheet and bake for 12-14 minutes, depending how soft you like your cookies.

Here are a few notes about our experience of baking the Snickerdoodles:

*I wasn’t able to find the cinnamon baking chips at our grocery. I ordered them from Amazon.

*The only kosher salt I could find was course. So, we just used regular sea salt. Maybe I should have checked Amazon? Or maybe, you can use course salt?

*I used the medium scoop. I may try using a smaller one next time to make smaller cookies.

*I may also make only half of the recipe next time. I think we came up with a little over 4 dozen cookies in this recipe. Could be dangerous for me as I will eat everyone of them! Great for gifts or a party if you make that many. Or….freeze them.

*We ended up baking them for about 16-17 minutes. All ovens are different.

*Great fall cookie! Delicious! I like my cookies a bit crispy on the edges and soft in the middle. Perfect!

*If I ever go back to Birmingham, Ashley Mac’s will be at the top of my list!

Enjoy!

2 Comments

  1. I really like that April delivered cookies to my house. Ya’ll need to bake more often:)
    The cookies are sooo delicious! The pictures of you two are beautiful! Love you both so much.

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