Thursday, November 7, 2013

Pumpkin Spice Snickerdoodle Cookies

Yesterday I played around with some recipes and came up with this little treat. I wanted to make something familiar, but with a twist. I added a few new ingredients to my favorite snickerdoodle recipe (courtesy of Great Grandma Wanlass) and I am pleased with the final product. This will be a keeper at our house for this time of year!

Pumpkin Spice Snickerdoodle Cookies

1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2-3 tsp pumpkin pie spice
1/4 tsp nutmeg
1 cup white chocolate chips
1/2 cup sugar
3 tsp cinnamon
1 tsp pumpkin pie spice

In a large mixing bowl, cream together butter, sugar, eggs, and vanilla. In another bowl, sift flour, cream of tartar, baking soda, baking powder, salt, 2 1/2-3 tsp of pumpkin pie spice and nutmeg. Combine dry ingredients with the butter mixture and mix well until combined. Add white chocolate chips and combine. Cover and refrigerate for at least 1 hour.

Preheat oven to 350 and grease baking sheets. Roll chilled dough into 1 inch balls. Combine 1/2 cup sugar, 3 tsp cinnamon, and 1 tsp pumpkin pie spice in a shallow bowl or pie tin. Roll balls of dough into cinnamon/sugar mixture before placing onto greased baking sheets. Bake at 350 degrees for 9-10 minutes.

Makes about 5 dozen

1 comment:

  1. These cookies are amazing! The perfect fall cookie :) Thanks for sharing