The Great Gustie Bake-Off: Best Autumn Recipes

Recipe: Pumpkin Snickerdoodles

Servings: 18


– 1 1/2 cups flour
– 1 tsp. pumpkin pie spice
– 1/2 tsp. ground cinnamon
– 1/2 tsp. baking soda
– 1 tsp. cream of tartar
– 1/4 tsp. salt
– 1/2 cup unsalted butter, softened
– 1/2 granulated sugar
– 1/4 cup light brown sugar
– 1 egg yolk, room temperature
– 1 tsp. pure vanilla extract
– 1/4 cup pumpkin puree


Using an electric mixer, cream together the butter, granulated sugar, and brown sugar for 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.

Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes. Scoop the cookie dough onto prepared baking sheets.

Whisk together 2 Tbsp. sugar and 1 tsp. cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.

Preheat the oven to 350 degrees F. Bake for 10 to 13 minutes or until the cookies are set.

Recipe: Brown Butter & Maple Glazed Cinnamon Apple Scones

Servings: 9


– 2 1/2 cups all-purpose flour

– 2 Tbsp. brown sugar

– 1 Tbsp. baking powder

– 1 tsp. cinnamon

– 1/2 tsp. salt

– 8 Tbsp. unsalted butter, grated

– 1 egg

– 3/4 cup buttermilk

– 1 Tbsp. vanilla extract

– 2 small honeycrisp apples (peeled and chopped)


– 2 Tbsp. butter

– 1/4 cup maple syrup

– 1/3 cup powdered sugar

– 1 tsp. vanilla


1. In a mixing bowl, combine the flour, sugar, baking powder cinnamon, and salt. Add the butter and toss with the flour. Add the egg, buttermilk, and vanilla. Mix until just combined.

2. Fold in the chopped apples. Turn the dough onto a floured surface and then pat into a 1-inch thick circle. Cut the dough into 8 wedges. Place pieces about 2 inches apart on prepared baking sheets. Brush each piece with buttermilk.

3. Bake until golden brown, 15 to 18 minutes at 400 degrees F, rotating sheets halfway through.


1. Add the butter to saucepan. Allow the butter to brown slightly until it smells toasted, about 2-3 minutes. Stir often, butter will foam and then settle back down.

2. Remove from heat and whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt.

3. Let the scones cool slightly, then drizzle with the maple glaze and sprinkle with cinnamon sugar.

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