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Fall Recipe: Pumpkin Spice Snickerdoodles


Classic snickerdoodles are dressed up for fall with the addition of pumpkin pie spice. These delicious cookies are a great way to start off your fall season baking.

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4 dozen


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


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.

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.


For more fall recipes read:


SOURCE - Valerie's KitchenPumpkin Spice Snickerdoodles

Posted Monday, October 09 2017 8:26 AM
Tags : fun stuff, family and kids

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