Pumpkin Spice Snickerdoodles

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1/2 tsp Cinnamon, ground
  • 2 tsp Cream of tartar
  • 4 tsp Pumpkin spice
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 3/16 cup White sugar

• Dairy

  • 1 cup Butter

Found on fromvalerieskitchen.com

Description

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 tablespoons white sugar
• 3 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon

Directions

• Use an electric hand or stand mixer to cream together butter, 1 cup white sugar, and 1/2 cup light brown sugar. Add the eggs and vanilla extract, mixing until creamy and well combined. In a separate bowl combine the flour, cream of tartar, baking soda, 1 teaspoon pumpkin pie spice, and salt. Add dry mixture to wet mixture, in increments, beating well after each addition. Cover and refrigerate dough for at least an hour or longer.
• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper (if not using parchment paper, do not grease baking sheets).
• Mix the coating ingredients together in a small dish. Shape refrigerated dough by rounded spoonfuls into balls. Roll balls of dough in mixture. Place 2 inches apart on the parchment paper lined or ungreased baking sheets. Bake 8 to 10 minutes, just until set. Remove from oven and allow to cool on baking sheet for only a minute or two and then transfer cookies to a rack to cool completely.