Pumpkin Spice Snickerdoodle Cookies

Ingredients:

• 2 sticks of softened butter
• 1 cup of white sugar
• 1/2 cup of light brown sugar
• 2 eggs - warmed to room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Sugar Coating Ingredients:

• 3 tablespoons white sugar
• 3 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon

Supplies:

• Measuring Cup
• Measuring Spoons (Teaspoon and Tablespoon)
• Large Mixing Bowl
• Medium Bowl
• Small Bowl
• Hand Mixer (If you have a stand mixer that works too!)
• Spatula
• Small Ice Cream Scoop or Two Spoons
• Non-Stick Baking Sheet (If you do not have a non-stick baking sheet, you can use a regular one just make sure to spray Non-Stick Cooking Spray on it. PAM is a great one!)
• Wire Rack for Cooling or a plate
• Tupperware to store cookies

Step 1: Gather All Ingredients and Supplies

I like to gather all ingredients and supplies in an easily accessible place.

Step 2: Preheat Oven Degree to 375 Degrees

This step may be moved if you choose to refrigerate your dough.

Step 3: Combine Ingredients for Sugar Coating in Small Bowl and Set Aside

In this step you will combine the below ingredients and mix well.

3 tablespoons white sugar

3 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

Step 4: Combine Dry Ingredients

Combine the below ingredients in a medium mixing bowl and mix well.

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

Step 5: Mix Well and Set Aside

Step 6: Combine Wet Ingredients in Large Mixing Bowl

Combine the below ingredients in a large mixing bowl. Using the hand mixer, mix until smooth.

2 sticks of softened butter

1 cup of white sugar

1/2 cup of light brown sugar

Step 7: Mix Until Smooth

Step 8: Add One Egg

If you are using a stand mixer turn the speed to low and add egg.

If you are using a hand mixer it is best to turn the mixer off, add the egg, and then turn the hand mixer on low.

Step 9: Mix Until Egg Is Fully Incorporated

Step 10: Add Last Egg

If you are using a stand mixer turn the speed to low and add egg.

If you are using a hand mixer it is best to turn the mixer off, add the egg, and then turn the hand mixer on low.

Step 11: Mix Until Egg Is Fully Incorporated

Step 12: Add Vanilla Extract

Add 1 teaspoon of vanilla extract and mix well.

Step 13: Slowly Add Dry Ingredient Mixture

This works easier by adding the dry ingredients in increments such as 1 cup at a time.

Step 14: Using the Spatula, Scrape the Sides of the Bowl

This is helpful when some of the dry ingredients set on the sides and are not fully incorporated into the mixture.

Step 15: Mix Batter for an Additional Minute

At this point the batter should resemble smooth butter.

Step 16: Scoop Balls of Dough Into Sugar Mixture

Using the ice cream scoop or two spoons drop balls of dough into the sugar mixture. The size of the dough balls should be around 1 inch in diameter. However, it is bakers choice!

Step 17: Roll the Ball of Dough in the Sugar Mixture Bowl Until Completely Covered

If you do not want sticky fingers use the spoon to cover the ball with sugar.

Step 18: Place on Baking the Sheet Roughly 2 Inches Apart

Step 19: Place Baking Sheet in Oven and Set Timer

Baking times is between 10 and 12 minutes but will vary depending on the oven.

Step 20: Remove From Oven and Allow to Cool

I placed mine on a plate to cool but if you have a wire rack it is best to use it.

Step 21: Optional Steps

This recipe makes about 3 dozen cookies. If you do not need that many you can store left over batter in a gallon Ziploc baggy in the freezer or fridge (if you are using it within a few days).

If you want rounder, fluffier cookies place batter in fridge for 30 minutes before coating in sugar. For flatter cookies, coat in sugar and bake immediately.