Pumpkin Pie Spice Snickerdoodle Cookies
These cookies are a twist on the classic Snickerdoodle Cookie. Soft, fluffy sugar cookie-like cookies dusted in just the right amount of pumpkin pie spice to remind you of a crisp fall afternoon.
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Servings: 3 Dozen
Ingredients
For the sugar dusting
- 4 tbsp white granulated sugar
- 1 tbsp pumpkin pie spice
For the cookie dough
- 1 cup butter room temperature
- 2 eggs room temperature
- 1-1/2 cups white granulated sugar
- 2-3/4 cups four
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 375°.
- In a small bowl, make the sugar dusting by combining the pumpkin pie spice and sugar. Set it aside until needed.
- Sift together, flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
- With a stand mixer or hand mixer, mix butter, sugar, and eggs for 3 minutes until they are fluffy.
- Add the dry ingredients 1/3 cup at a time and mix until fully incorporated.
- Cover dough and chill it for 1-2 hours or overnight.
- Roll chilled dough into walnut-sized balls.
- Roll cookie dough balls in the sugar pumpkin dusting.
- Place the cookies on a parchment paper-lined cookie sheet.
- Bake for 13 minutes.
Notes
Krazy Kitchen Mom Tips
- For my fall and winter holiday baking, I like to make cookie dough in advance and then bake several types of cookies all on the same day. This recipe works really well as a make-ahead dough. You can make it 2-3 days in advance wrapped in plastic wrap and stored in the refrigerator. You can also freeze the uncooked dough for up to 2 months.
- Some snickerdoodle cookie recipes call for flattening the cookie balls slightly before baking. For this recipe, I recommend that you bake them without flattening them. The result will be a nicely rounded fluffy cookie.
- Don't overbake these cookies. All ovens vary in terms of temperature and these cookies bake perfectly for 13-14 minutes every time.
- Make a double batch! You won't be sorry!