Description

These Fall Spice Snickerdoodle Cookies are a delightful blend of buttery sweetness and warm pumpkin pie spice. Perfect for gatherings or cozy nights in, this simple recipe will satisfy your sweet tooth and fill your home with a wonderful aroma. Enjoy these easy, homemade cookies that everyone will love!

Ingredients

Scale

1 cup butter, room temperature
1 cup sugar
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/3 cup sugar for rolling
1 1/2 teaspoons pumpkin pie spice for rolling

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Instructions

In a stand mixer, cream the butter until light and fluffy, about 2 minutes.
Add sugar to the creamed butter and mix for another 2-3 minutes until fluffy.
Incorporate the eggs one at a time, mixing well and scraping down the bowl as needed.
In a separate bowl, combine flour, cream of tartar, baking soda, pumpkin pie spice, and salt. Mix well.
Gradually add the dry mixture to the butter mixture, mixing on low until combined.
Cover the dough and chill in the refrigerator for about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Scoop and roll chilled dough into 1 1/4" balls using an ice cream scoop or spoon.
In a small bowl, mix together 1/3 cup sugar and 1 teaspoon pumpkin pie spice, then roll each cookie ball in this mixture.
Place cookie balls on a lined baking sheet, 2" apart, and bake for 8-10 minutes until edges are golden brown.
Let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.

Notes

Chilling the dough helps to improve the texture of the cookies.
You can adjust the spices to taste if you prefer a stronger flavor.
These cookies can be stored in an airtight container for up to a week.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 80mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg