Pumpkin Spice Snickerdoodles by Caitlin's Table
Make these delicious pumpkin spice snickerdoodles by Caitlin's Table using our cinnamon sugar and cream of tartar.
1/8 cup Judee’s Cinnamon Sugar
1 tsp cream of Judee’s Cream of Tartar
1/2 cup butter softened
1/2 cup granulated sugar
1/8 cup light brown sugar
1/4 cup pumpkin puree
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
Judee’s Cinnamon Sugar
For the cinnamon Sugar Coating
Preheat the oven to 350F.
In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, brown sugar, and cinnamon sugar for 1 to 2 minutes or until well combined. Mix in the vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix until just combined.
Line a baking sheet with parchment paper or silicone baking mats and set aside. Scoop the cookie dough on the sheets.
Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.
Bake for 10 to 13 minutes or until the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely. Sprinkle more cinnamon sugar on top of each cookie.