3.5 from 2 votes
Pumpkin Spice Snickerdoodles
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

 

Servings: 4 dozen
Ingredients
For the cookies:
  • 1 cup butter softened
  • 1 cup white sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
For the spiced sugar coating:
  • 3 tablespoons white sugar
  • 3 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
Instructions
  1. 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.
  2. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper (if not using parchment paper, do not grease baking sheets).
  3. 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.
Recipe Notes
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.