Pumpkin Spice Snickerdoodles
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This is a twist on Duff's original Snickerdoodle - with the flavors of pumpkin pie.
- 3/4 cup sugar
- 1 stick butter at room temperature
- 1 extra large egg
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/8 teaspoon kosher salt
For Pumpkin Spice Blend
- 1/4 cup sugar
- 1 1/2 teaspoons cinnamon
- rounded 1/4 teaspoon ginger ground
- rounded 1/4 teaspoon nutmeg ground
- 1/4 teaspoon allspice ground
- 1/8 teaspoon cloves ground
Position oven racks to upper and lower thirds of the oven. Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
Use a mixer to cream the sugar and butter together until fluffy. Add the egg and mix well.
In a medium bowl, whisk together the flour baking soda, cream of tartar and salt. Add the dry ingredients to the butter mixture and blend until a soft dough forms.
Make the pumpkin spice
In a small bowl combine the sugar, cinnamon, ginger, nutmeg, allspice and cloves and mix well to combine.
Scoop out dough a rounded teaspoon at a time and roll into 1" balls. Dunk the cookie dough into the spice mix and coat completely. Transfer the cookie to the baking sheet and lightly tamp down on the dough. Continue the process for the remaining cookies giving them a few inches of space between - as the cookies will spread to about 2 1/2". Place one cookie sheet on the top and the other on the bottom. Bake for 8 minutes, then swap the cookie sheets so the bottom sheet moves to the top rack and vice versa. Bake for an additional 8 minutes. Remove from oven and cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.
Calories: 95kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 72mg | Potassium: 31mg | Sugar: 8g | Vitamin A: 130IU | Calcium: 5mg | Iron: 0.4mg