Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles get a warm, cozy twist—soft, chewy cookies rolled in cinnamon‑pumpkin spice sugar for the perfect fall‑flavored bite.

Recipe - ShopRite of Howard Park

Prep Time45 Minutes

Servings24

Cook Time14 Minutes

Ingredients

2 ¾ cups Bowl & Basket all-purpose flour

1 tsp Bowl & Basket baking soda

1 ½ tsp Bowl and Basket cream of tartar

¾ tsp Bowl & Basket salt

1 cup Bowl & Basket unsalted butter, softened

1 ½ cups Bowl & Basket granulated sugar, divided

¾ cup Bowl & Basket dark brown sugar, packed

½ cup Bowl & Basket pumpkin puree

1 tsp Bowl & Basket vanilla extract

1 tbsp Bowl & Basket pumpkin spice

Directions

In a medium bowl, whisk together flour, baking soda, cream of tartar and salt until well combined. Set aside.
In a large bowl of a stand mixer (you can also use a large bowl and a hand mixer) beat butter, ½ cup granulated sugar and brown sugar until fluffy, about 2 minutes. Beat in pumpkin puree and vanilla until smooth.
Gently stir flour mixture into pumpkin mixture until no flour streaks remain and dough is smooth. Cover and refrigerate dough for 30 minutes.
When ready to bake, preheat oven to 350 and line two cookie sheets with parchment paper. Combine remaining 1 cup granulated sugar with pumpkin spice in a small bowl.
Scoop rounded tablespoons of dough and roll into balls, coating each in the cinnamon sugar mixture before placing on the prepared baking sheet, leaving 2 inches between each for spreading.
Bake one sheet of cookies at a time at 350 for 12-14 minutes, or until edges are set/brown. Let cool on pan for 5-10 minutes before removing to cool completely on a wire rack.

45 minutes

Prep Time

14 minutes

Cook Time

Servings

Directions

In a medium bowl, whisk together flour, baking soda, cream of tartar and salt until well combined. Set aside.
In a large bowl of a stand mixer (you can also use a large bowl and a hand mixer) beat butter, ½ cup granulated sugar and brown sugar until fluffy, about 2 minutes. Beat in pumpkin puree and vanilla until smooth.
Gently stir flour mixture into pumpkin mixture until no flour streaks remain and dough is smooth. Cover and refrigerate dough for 30 minutes.
When ready to bake, preheat oven to 350 and line two cookie sheets with parchment paper. Combine remaining 1 cup granulated sugar with pumpkin spice in a small bowl.
Scoop rounded tablespoons of dough and roll into balls, coating each in the cinnamon sugar mixture before placing on the prepared baking sheet, leaving 2 inches between each for spreading.
Bake one sheet of cookies at a time at 350 for 12-14 minutes, or until edges are set/brown. Let cool on pan for 5-10 minutes before removing to cool completely on a wire rack.