Get ready to transform your ordinary cookie experience into a fall-flavored sensation! These Pumpkin Pie Spiced Snickerdoodles are about to become your new obsession, combining the classic comfort of traditional snickerdoodles with the warm, inviting essence of pumpkin pie spice. Imagine biting into a perfectly crisp yet soft cookie that dances with cinnamon, sugar, and those nostalgic autumn spices - it's like a holiday celebration in every single bite!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup sugar (for rolling)
- 1 tsp cinnamon (for rolling)
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Ensure the eggs are fully incorporated and the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- In a small bowl, mix the remaining 1/4 cup of sugar with ground cinnamon to create the rolling mixture.
- Using a cookie scoop or spoon, form the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, ensuring complete coverage.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- For extra flavor intensity, consider making your own pumpkin pie spice blend.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store in an airtight container to maintain softness and freshness.
- For a fun variation, try adding a pinch of nutmeg to the rolling sugar mixture.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 19g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
