Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles: A Fall Twist on a Classic Cookie

There’s something special about snickerdoodles with their soft, chewy texture and sweet cinnamon coating. Now imagine adding a cozy fall twist with pumpkin spice! These Pumpkin Spice Snickerdoodles combine the best of both worlds—classic snickerdoodle flavor with the warm, aromatic spices of pumpkin spice pudding mix. The result is a perfect fall cookie that’s sure to become a favorite for the season!

Ingredients:

For the Dough:

• ¾ cup granulated sugar
• ½ cup light brown sugar
• 1 cup butter, softened (2 sticks)
• ¼ cup vegetable shortening, room temperature
• 2 tsp pure vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 1 (3.4 oz) box pumpkin spice instant pudding mix
• 2 tsp cream of tartar
• 1 tsp baking soda
• ¼ tsp salt

For Rolling:

• ½ cup granulated sugar
• 2 tsp ground cinnamon

Directions:

1. Prepare the Dough:
In a medium-sized mixing bowl, use an electric mixer to cream together the granulated sugar, light brown sugar, softened butter, vegetable shortening, and vanilla extract. Mix for about 2 minutes, or until the mixture is light and fluffy.

• Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.

2. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, pumpkin spice instant pudding mix, cream of tartar, baking soda, and salt.

3. Mix Wet and Dry Ingredients:
With the mixer on low speed, gradually add the dry ingredients to the creamed butter and sugar mixture. Mix until just combined, being careful not to overmix.

• Cover the dough and refrigerate for at least 1 hour, or overnight if you have time. Chilling the dough helps the cookies hold their shape and enhances their flavor.

4. Preheat and Prepare for Baking:
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside.

• In a shallow dish, mix together the ½ cup of granulated sugar and 2 teaspoons of ground cinnamon. This mixture will be used to roll the cookie dough before baking.

5. Shape and Roll the Dough:
Using a 2 oz ice cream scoop or a tablespoon, portion out the dough. Roll each piece into a ball and then roll it in the cinnamon-sugar mixture until fully coated.

• Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Gently flatten the tops of the dough balls with the bottom of a glass to help them spread evenly while baking.

6. Bake the Cookies:
Bake the cookies for 10-12 minutes, or until the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

7. Storage:
Store your Pumpkin Spice Snickerdoodles in an airtight container at room temperature to keep them soft and fresh for days.

Recipe Details:

• Prep Time: 15 minutes
• Chilling Time: 1 hour
• Baking Time: 10-12 minutes
• Servings: 24 cookies
• Calories: 180 kcal per serving

These Pumpkin Spice Snickerdoodles are everything you love about snickerdoodles but with a fall-inspired twist. The pumpkin spice pudding mix adds warmth and depth to the flavor, while the cinnamon-sugar coating gives them that classic snickerdoodle texture. Perfect for cookie exchanges, fall gatherings, or simply enjoying with a hot cup of tea or coffee, these cookies are sure to be a hit!

Whether you’re baking them for family, friends, or just for yourself, these cookies will fill your home with the comforting aromas of fall. Give them a try, and get ready to make them a seasonal staple!

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