Pumpkin Spice Snickerdoodles
These Pumpkin Spice Snickerdoodles are my favorite fall dessert! The centers are soft and the edges are crispy, with the whole cookie rolled in pumpkin and cinnamon spices.
Servings: 28 cookies
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.