Well the weather cools off and the leaves change colors you know it's time for Cinnamon and Spice found in these delicious Pumpkin Snickerdoodles. Soft and chewy cookie with a hint of pumpkin in the dough, rolled in Pumpkin Spice and Sugar for a wow of flavors in your mouth.
Step 1: Gather ingredients. I find it’s best to use softened butter. In a mixing bowl or stand mixer add butter and ½ cup sugar and mix until light and fluffy. Reserve remaining sugar
Step 2: Add Egg and Powdered Sugar and mix for 2 minutes.
Step 3: Mix in Pumpkin and vegetable oil and mix to combine
Step 4: In a separate bowl combine All Purpose Flour, Cream of Tartar, and Baking Soda
Step 5: Add half flour mixture and mix to combine, add remaining flour and mix
Step 6: place dough in small bowl and cover in plastic wrap. Chill for 1-2 hours
Step 7: In a small bowl combine Sugar and Pumpkin Pie Spice and stir to mix well.
Step 8: Using a Medium Cookie Scoop, scoop dough and place in sugar mixture. Sprinkle with sugar mixture to fully coat and place on cookie sheet.
Step 9: Preheat Oven to 350 degrees. Bake Cookie for 8-11 Minutes
Step 10: Cool on Baking Cooling Rack, Store covered
Notes
Chill dough for 1-2 hours - This is a soft cookie dough and needs to be chilled before cookingSubstitute Pumpkin Pie Spice for 1 teaspoon Cinnamon, ½ teaspoon Nutmeg, ¼ teaspoon Cloves, ¼ teaspoon All Spice