Happy fall y’all! Yes, even in Houston it’s starting to feel like fall (high 70’s but hey we’ll take what we can get!) I’m sharing one of my absolute favorite fall dessert recipes with you today, Pumpkin Spice Snickerdoodles. These are so easy to bake up, perfect to make ahead, and are a spunky upgraded version of a traditional snickerdoodle cookie!
I love the make these cookies up and freeze them. I do this for two reasons: to always have cookies in my freezer for when guests come over, but also because I loveee these cookies frozen. Before you label me a weirdo let me explain. My grandpa on my dad’s side owned and operated a catering company in Kalamazoo Michigan. Every summer we would take a family road trip and drive straight to his work, not even stopping at his house. When we arrived he would let us kids go into the massive walk in freezer and pick out any cookie we want to eat. They catered huge events and always had a large array of cookies. I always thought eating frozen cookies was normal until my husband pointed out that no, normal people don’t do that? Well, I think this is why 🙂
Recipe tips:
- Butter + shortening: Using butter and shortening in this recipe gives these cookies the best texture. I like to use butter flavored shortening. It tastes better than normal shortening but if you don’t have any you can use normal Crisco!
- Cook time: At 8 minutes you will look in your oven and think ‘these don’t look done I’m going to bake another 2 minutes’. Resist the urge! I’m telling you, the texture is significantly better when they are baked at 8 minutes. Remove from the oven and let the cookies sit on the hot baking sheet for 3 minutes before transferring to a cookie rack to cool
These cookies are seriously the bomb dot com. Give them a try and I promise these cookies will become a fall staple in your house 🙂
Pumpkin Spice Snickerdoodles
Ingredients
For the cookies:
- ½ cup salted butter room temperature
- ½ cup butter flavored shortening can use normal shortening as well
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 ½ cups all-purpose flour
- ¼ tsp kosher salt
For the topping:
- 1 tbsp pumpkin spice
- 1 tsp cinnamon
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 400°. In the bowl of a stand mixer cream butter, shortening, and both granulated and light brown sugar until light and fluffy, 3-5 minutes. In a separate bowl sift cream of tartar, baking soda, and flour. Add in eggs one at a time followed by the vanilla. Mix until just combined. Slowly add in the sifted dry ingredients and salt until just combined.
- In a medium sized bowl mix together the pumpkin spice, cinnamon and granulated sugar. Line a baking sheet with parchment paper and scoop cookie dough balls (about 2 tbsp of dough per cookie) Roll in the cinnamon sugar mixture and place on the cookie sheet about 2 inches a part. Bake for 8 minutes or until the edges are just set. Do not over bake! Remove from the oven and let rest of the cookie sheet for 3 minutes before placing on a cookie sheet to finish cooling.
Rachel Rodgers
This is THE best snickerdoodle recipe! I love the dusting of pumpkin spice on these soft yet chewy cookies. These are definitely a favorite of mine to make in the fall and at Christmastime.
Emily
So happy you love them 🙂 These are my favorite fall cookie!
Laura Tarnow
Made these for a Pittsburgh Cookie Table for a wedding in October. Everyone was asking who made the Snickerdoodles and I have to give credit to this recipe! Super easy and turned out perfect. Didn’t change anything in the recipe – aside from tripling the recipe! Since there was extras, I froze them in the freezer and brought them to Thanksgiving. Just as fresh as when I made them!