Description
These Fall Spice Snickerdoodle Cookies are a perfect blend of cozy pumpkin spice flavors and fluffy textures. Quick to prepare and bake, they’re ideal for gatherings or a delightful afternoon treat.
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
- Cream the room temperature butter in a stand mixer until light and fluffy, about 2 minutes.
- Add the sugar and continue to cream for another 2-3 minutes until fluffy.
- Add the eggs one at a time, mixing in between and scraping down the bowl as needed.
- In another bowl, mix flour, cream of tartar, baking soda, pumpkin spice, and salt.
- Combine the dry ingredients into the butter mixture and mix on low speed until incorporated.
- Cover and chill the dough in the fridge for about 20 minutes.
- Preheat oven to 350°F (175°C).
- Scoop and roll dough into 1 1/4" balls.
- Mix 1/3 cup sugar with 1 teaspoon pumpkin spice and roll each ball in the mixture.
- Place on a lined baking sheet about 2" apart and bake for 8-10 minutes until golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
Chill the dough for at least 20 minutes for the best texture.
Make sure to space the cookies on the baking sheet to allow for spreading.
These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg