Pumpkin Spice Snickerdoodles

5 from 1 vote

Pumpkin Spice Snickerdoodles

I'm using classic pumpkin spice to jazz up these crispy, chewy, buttery cookies. Snickerdoodles are a fan favorite with everyone. Pumpkin Spice Snickerdoodles are a step above.

Course Dessert

Cuisine American

Keyword christmas cookies, cookies, pumpkin spice

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 146.81kcal

Author Lisa Lotts

Equipment

hand mixer

Ingredients

¾ cup unsalted butter at room temperature
1 cup + 2 tablespoons sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups all purpose flour
1½ teaspoons cream of tartar
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
¼ cup granulated sugar
2 teaspoons pumpkin pie spice

US Customary - Metric

Instructions

Position oven rack to the center of the oven and preheat to 350° F. Line baking sheets with parchment paper and set aside.
Use a hand mixer to cream ¾ cup unsalted butter and 1 cup + 2 tablespoons sugar together until very light and fluffy, about 2 minutes. Add 1 large egg, 1 large egg yolk and 2 teaspoons vanilla extract. Mix well.
In a medium bowl, whisk together 2 cups all purpose flour, 1½ teaspoons cream of tartar, ¾ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt. Add the dry ingredients to the butter mixture and blend until a soft dough forms.
In a small bowl combine ¼ cup granulated sugar, and 2 teaspoons pumpkin pie spice and whisk to combine.
Use a cookie scoop that holds about 1½ tablespoons to scoop out even portions of the dough and roll into 1½" balls. Roll the cookie balls into the spice mix to coat completely.
Transfer the cookie to the lined baking sheet (about 6 cookies per pan, as they will spread as they bake).
Bake for 10 minutes until the edges are crispy, but the center is slightly soft. 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.

Video

Nutrition