Classic snickerdoodles are dressed up for fall with the addition of pumpkin pie spice. These delicious Pumpkin Spice Snickerdoodles are a great way to start off your fall season baking!
For the cookies:
1/2cuplight brown sugar
2teaspoonscream of tartar
1teaspoonpumpkin pie spice
For the spiced sugar coating:
3teaspoonspumpkin pie spice
Use an electric hand or stand mixer to cream together butter, 1 cup white sugar, and 1/2 cup light brown sugar. Add the eggs and vanilla extract, mixing until creamy and well combined. In a separate bowl combine the flour, cream of tartar, baking soda, 1 teaspoon pumpkin pie spice, and salt. Add dry mixture to wet mixture, in increments, beating well after each addition. Cover and refrigerate dough for at least an hour or longer.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper (if not using parchment paper, do not grease baking sheets).
Mix the coating ingredients together in a small dish. Shape refrigerated dough by rounded spoonfuls into balls. Roll balls of dough in mixture. Place 2 inches apart on the parchment paper lined or ungreased baking sheets. Bake 8 to 10 minutes, just until set. Remove from oven and allow to cool on baking sheet for only a minute or two and then transfer cookies to a rack to cool completely.
After placing the first batch of cookies in the oven, return remaining dough to the refrigerator to chill until ready to bake next batch.
If cookies are not spreading enough, use the back side of a spatula to flatten slightly to achieve the correct thickness. This can be done just before baking or when you remove the cookies from the oven.
Pumpkin Spice Snickerdoodles
Amount Per Serving (1 cookie)
Calories 94Calories from Fat 36
% Daily Value*
Saturated Fat 3g19%
Vitamin A 128IU3%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.