It’s September 1st and I don’t know about you, but for me it officially kicks off my pumpkin spice season! Be it coffee’s, lattes or baked goodies!
A quick introduction, since this is the first post on a fresh, new space! My name is Rose. I am a self taught baker and I hope you will enjoy baking with your family, friends or just by yourself. If you’d like to read more about me, you can do so HERE or HERE.
These pumpkin spice snickerdoodles are so delicious, even those whom are not the biggest fans of pumpkin spice, are sure to love. These are great in a giant size or a smaller size for the littles in our lives.
Make sure to let me know in the comments if you’ve made them!
Ingredients
- 1 1/2 Cups All Purpose Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Cream Of Tartar
- 1 Tablespoon Pumpkin Spice
- 1 Teaspoon Cinnamon
- 1 Teaspoon Ginger
- 1/2 Teaspoon Allspice
- 1/2 Teaspoon Cloves
- 1/4 Teaspoon Nutmeg
- 1/2 Cup Unsalted Butter Room Temperature
- 1/2 Cup Granulated Sugar
- 1/3 Cup Light or Dark Brown Sugar Packed
- 1 1/2 Teaspoon Vanilla Extract
- 1 Large Egg
Rolling Sugar Mixture
- 1/2 Cup Granulated Sugar
- 1 Tablespoon Pumpkin Spice
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet or cookie sheet with parchment paper or a silicon mat.
- Put flour, salt, baking soda, and cream of tartar in a mixing bowl. Add pumpkin spice, cinnamon, ginger, allspice, clove, and nutmeg. Whisk till combined.
- Put butter, sugar, and brown sugars in a separate mixing bowl. Cream together in a stand mixer or with hand mixer till smooth, about 4-5 minutes.. Add vanilla and egg. Stir till combined. Do not over mix!
- Add the flour mixture to the creamed mixture. Mix until just combined or until the flour disappears.
- Chill dough in refrigerator for about 1 hour.
- Stir pumpkin spice and sugar together in a shallow bowl.
- Using a cookie scoop, scoop dough into 2 tablespoon balls. Roll in pumpkin spice-sugar mixture to coat all sides. Roll into ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly. I like to use the bottom of a glass.
- Bake in oven until browned, 10 to 12 minutes. It could take longer depending on your oven.
- Cool on baking sheet 5 minutes. Then move to wire cooling rack.
