Description
These Fall Spice Snickerdoodle Cookies are filled with irresistible pumpkin spice flavor and are simple to prepare, perfect for sharing or enjoying at home.
Ingredients
Scale
- 1 cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 1/2 cup all-purpose flour
- 1 teaspoon Cream of Tarter
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 1/2 teaspoon pumpkin pie spice
Instructions
- In a stand mixer, cream butter until light and fluffy for about 2 minutes. Add sugar and cream for another 2-3 minutes.
- Add eggs one at a time, mixing and scraping the bowl as needed until well mixed.
- In a separate bowl, combine flour, cream of tartar, baking soda, pumpkin pie spice, and salt. Mix well.
- Gradually add the flour mixture to the butter mixture, mixing on low until well incorporated.
- Cover the dough and chill in the fridge for about 20 minutes.
- Preheat the oven to 350 degrees F.
- Remove dough from the fridge and roll into 1 1/4" balls using a scoop or spoon.
- Combine 1/3 cup sugar and 1 teaspoon pumpkin spice in a small bowl and roll each dough ball in this mixture.
- Place each ball on a lined baking sheet, 2 inches apart.
- Bake for 8-10 minutes until golden brown on the edges.
- Cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container for up to a week.
For a fun twist, add chocolate chips to the cookie dough.
These cookies freeze well; just thaw and enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg