PHave you had enough Pumpkin Pie Spice yet? It seems like it is everywhere…in coffee, yogurt, cream cheese, ice cream, etc. Well, there is a great reason for that! BECAUSE IT TASTES GREAT!!!!! So today I bring to you a delicious cookie to share this autumn. It is just a slight variation to the traditional Snickerdoodle. I just love the combination of the Pumpkin Pie spices every bit as much as plain cinnamon so I try to use it as often as I can. Hope you like!
Pumpkin Pie Spice Snickerdoodles
1 cup butter
1 1/2 cup sugar
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar (be sure it isn’t expired)
1 tsp baking soda
1/2 tsp salt
2 Tbs. white sugar mixed with 2 tsp.pumpkin pie spice
Preheat oven to 400 degrees.
In large bowl, cream together the butter, sugar, eggs and vanilla. Now blend the flour, cream of tartar, baking soda and salt into the wet ingredients. With your hands, shape the dough into 1-2 inch balls.
Roll the balls into the sugar/pumpkin pie spice mixture and place on cookie sheets lined with parchment paper. Pat down slightly. You can chill your cookies and bake after an hour or if you don’t mind them a bit flatter, go ahead and bake now.
Bake 8-10 minutes or until set. Remove from baking sheets and let cool.
What do I love about this recipe? It is basic, easy and quick to throw together.
What don’t I love about this recipe? Nothing really. I think next time I will bake them after chilling to see how puffy they get. I am curious to see the difference since I have always made my Snickerdoodles flat.