Get ready to add Pumpkin Spice Snickerdoodles to your baking plans because they’re incredibly easy to make and absolutely delicious. These cookies have become my go-to fall dessert, and I’m excited to share the recipe with you! The centers are wonderfully soft, and the edges achieve a delightful crispiness. Plus, the entire cookie is coated in a delightful blend of pumpkin and cinnamon spices.
Pumpkin Spice Snickerdoodles
Ingredients
**For the cookies:**
- 1/2 cup unsalted butter at room temperature
- 1/2 cup butter-flavored shortening or regular shortening
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 1/2 cups all-purpose flour
- 1/4 tsp kosher salt
**For the topping:**
- 1 tbsp pumpkin spice
- 1 tsp cinnamon
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 400°F.
- In the bowl of a stand mixer, combine the butter, shortening, granulated sugar, and light brown sugar. Cream them together until the mixture becomes light and fluffy, which should take about 3-5 minutes.
- In a separate bowl, sift together the cream of tartar, baking soda, and flour. Then, add in the eggs one at a time, followed by the vanilla extract. Mix until just combined.
- Slowly incorporate the sifted dry ingredients and salt into the wet mixture until everything is just combined.
- In a medium-sized bowl, mix together the pumpkin spice, cinnamon, and granulated sugar.
- Line a baking sheet with parchment paper. Scoop out cookie dough balls (about 2 tbsp of dough per cookie), roll them in the cinnamon sugar mixture, and place them on the cookie sheet about 2 inches apart.
- Bake for 8 minutes or until the edges are just set. Be careful not to overbake! Once done, remove from the oven and let the cookies rest on the sheet for 3 minutes before transferring them to a cooling rack.