Description
These Fall Spice Snickerdoodle Cookies are a delightful treat with an irresistible blend of pumpkin pie spice. Easy to prepare and perfect for any occasion, they offer a warm, comforting flavor that will please everyone.
Ingredients
Scale
- 1 cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- In a stand mixer, cream the room temperature butter until light and fluffy, about 2 minutes.
- Add sugar and cream for another 2-3 minutes until light and fluffy.
- Add eggs one at a time, mixing well between each addition and scraping down the bowl as needed.
- In a separate bowl, combine flour, cream of tartar, baking soda, pumpkin pie spice, and salt; mix well.
- Slowly add the flour mixture to the butter mixture and mix until incorporated.
- Cover the dough with plastic wrap and chill in the fridge for about 20 minutes.
- Preheat the oven to 350°F (175°C).
- Scoop and roll the chilled dough into 1 1/4" balls.
- Mix 1/3 cup sugar and 1 teaspoon pumpkin pie spice in a small bowl and roll each ball in this mixture.
- Place the coated dough balls on a lined baking sheet, 2 inches apart.
- Bake in the preheated oven for 8-10 minutes until golden brown on the edges.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
Notes
Ensure that the butter is at room temperature for easy creaming.
Chilling the dough helps to achieve a better texture in the cookies.
Feel free to adjust the amount of pumpkin pie spice to taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg