Pumpkin Spice Snickerdoodles

For a flavourful, fall-forward twist, use Club House® Pumpkin Pie Spice along with Pure Vanilla Extract in this deliciously easy variation on the classic snickerdoodle cookie.
15 min
PREP TIME
24 min
COOK TIME
158
CALORIES
10
INGREDIENTS

INGREDIENTS 30 (2-cookie) SERVINGS

  • 3 cups (750 milliliters) flour
  • 2 teaspoons (10 milliliters) Cream of Tartar
  • 1 teaspoon (5 milliliters) baking soda
  • 2 cups (500 milliliters) sugar , divided
  • 1 cup (2 sticks/227g) butter , softened
  • 1 cup (250 milliliters) canned pumpkin puree
  • 2 eggs
  • 2 teaspoons (10 milliliters) Pure Vanilla Extract
  • 2 tablespoons (30 milliliters) Pumpkin Pie Spice
  • 1/8 teaspoons (1/2 milliliter) salt

Preparation

  • 1 Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups (375ml) of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Cover. Refrigerate dough 2 hours.
  • 2 Preheat oven to 400°F (200°C). Mix remaining 1/2 cup (125ml) sugar, pumpkin pie spice and salt in medium bowl. Shape dough into 1 1/2-inch (3 1/2-cm) balls. Roll in sugar mixture to coat. Place 2 inches (5cm) apart on baking sheets.
  • 3 Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.

NUTRITION INFORMATION

(per Serving)

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