Pumpkin Spice Snickerdoodles are snickerdoodles filled with
pumpkin pie spice!! These are the best fall cookie; they’re sweet and warm with
that familiar spice mix and we love making them all year long!
A friend of mine recently posted on Facebook that she hates
pumpkin season because it ruins summer; that bloggers start posting pumpkin
recipes in August when it’s still warm and not yet fall (guilty as charged).
What do you think?
Either way, these cookies can satisfy both camps because
they’re pumpkin spice: no actual pumpkin was harmed in the making of these
cookies.
PREP TIME
|
COOK TIME
|
TOTAL TIME
|
15 minutes
|
10 minutes
|
25 minutes
|
NUTRITION
INFORMATION: YIELD: 24 Cookies SIZE: 1
Amount Per Serving: Serving:
1cookie | Calories: 181kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g |
Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 857mg | Fiber: 1g | Sugar: 15g
*Note:
Nutrition information is an estimate. Values vary based on different brands and
ingredients*
Ingredients:
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 large egg 1 large egg
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1/2 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
FOR TOPPING:
- 1/3 cup granulated sugar
- 2 teaspoons pumpkin pie spice
Instructions:
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
- Cream butter and 3/4 cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, pumpkin spice and salt. Slowly mix in flour until the mixture is just combined.
- Place remaining 1/3 cup sugar and pumpkin spice in a small bowl and stir.
- Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2” apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
- Store in an airtight container for up to 3 days or freeze for up to 1 month.
Adapted from momontimeout.com
Pumpkin Spice Snickerdoodles
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Oleh
Hana