Pumpkin Spice Snickerdoodles
I used to think that you couldn’t improve on one of my favorite cookies- Snickerdoodles. But guess what? You can! By simple adding some pumpkin spice I turned my already yummy basic Snickerdoodle cookie recipe into a fall favorite!
If you enjoy the flavors of fall like I do then you will love the sugar and spice of this cookie recipe- with coffee, hot chocolate, or a big glass of cold milk you will devour them!
Here’s how to make these yummy treats!
First, In the bowl of a stand or hand mixer combine butter and brown sugar until combined and fluffy. Add vanilla, and mix in eggs one at a time until fully incorporated.
In a separate bowl sift flour, pumpkin pie spice, cinnamon, baking powder, and salt together- if you dont have a sifter just use a whisk and stir well to evenly combine.
Stir in flour mixture a little at a time until it is all mixed in.
Cover bowl with plastic wrap and place dough in fridge for at least an hour.
Preheat oven to 375°
Combine powdered sugar and pumpkin pie spice in a small bowl.
Roll dough into ping pong sized balls, then roll in powdered sugar mixture.
Place on baking sheet lined with parchment paper, bake for 8-9 minutes until tops are golden brown.
Remove from oven, and place on wire rack to cool. VIPDUBAI
Store in an airtight container. To keep soft you can toss in a piece of bread for moisture.
- 3 cups all-purpose flour
- 1 ½ cups brown sugar
- 1 cup (2 sticks) butter, softened
- 3 large eggs
- 2 tsp. vanilla extract
- 2 tsps. pumpkin pie spice
- 1 tsp. cinnamon
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ cup powdered sugar
- 1 ½ tsp. pumpkin pie spice
- In the bowl of a stand or hand mixer combine butter and brown sugar until combined and fluffy.
- Add vanilla, and mix in eggs one at a time until fully incorporated.
- In a separate bowl sift flour, pumpkin pie spice, cinnamon, baking powder, and salt together- if you don’t have a sifter just use a whisk and stir well to evenly combine.
- Stir in flour mixture a little at a time until it is all mixed in.
- Cover bowl with plastic wrap and place dough in fridge for at least an hour.
- Preheat oven to 375°
- Combine powdered sugar and pumpkin pie spice in a small bowl.
- Roll dough into ping pong sized balls, then roll in powdered sugar mixture.
- Place on baking sheet lined with parchment paper, bake for 8-9 minutes until tops are golden brown.
- Remove from oven, and place on wire rack to cool.
- Store in an airtight container, to keep soft toss in a piece of bread for moisture.
we do love snickerdoodles in our house, these pumpkin ones will offer a great taste and also a bit of the season in each cookie
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Yum, I love snickerdoodle cookies. These sound great!
I love snickerdoodle cookies – I bet the addition of pumpkin spice is delicious! Thank you for sharing your blog post with us at the #HomeMattersParty this week. Hope to see you link up again when the party opens on Friday at midnight EST!