Pumpkin spice snickerdoodle recipe

Pumpkin spice snickerdoodles are changing the fall cookie game

One of the best cookies, is a snickerdoodle, and these pumpkin spice snickerdoodles take that recipe to a whole new level of fall flavor.

For the Snickerdoodle dough: ✓ 1-1/2 cups sugar ✓ 1 cup butter, softened ✓ 2 eggs ✓ 2 cups all-purpose flour ✓ 3/4 cup bread flour ✓ 2 teaspoons cream of tartar ✓ 1 teaspoon baking soda ✓ 1 teaspoon vanilla ✓ 1/4 teaspoon pink Himalayan salt

For the Pumpkin spice dough: ✓ 3 tablespoons maple syrup ✓ 1/4 cup bread flour ✓ 2 tablespoons pumpkin spice

For the Pumpkin spice: ✓ 3 tablespoons ground cinnamon ✓ 2 teaspoons ground ginger ✓ 2 teaspoons ground nutmeg ✓ 1-1/2 teaspoons ground cloves

Cream butter and sugar until smooth, roughly 3 minutes. Add eggs and vanilla, beat on low until well mixed. Add dry ingredients (flour, baking soda, cream of tartar, salt) and mix at low speed until well combined.

Split dough in half, placing half in a bowl and set aside. In the half remaining in your mixer, add maple syrup, additional flour and pumpkin spice mix.

Cut in half. Roll into thin logs. Chill both doughs for 30 minutes. Once chilled, preheat the oven to 400 degrees Fahrenheit. Then, roll dough out onto wax paper in long rectangles, about 3 inches wide.

Then, taking thin logs from each dough, cut into 3-inch pieces, twisting and rolling together into a ball.

Roll just enough balls for the baking sheets in the sugar mixture and place 2 inches apart. If the balls sit too long with the sugar mixture, it just gets absorbed into the cookie dough itself.

Bake at 400 for 8 minutes, rotating pan halfway through for even baking. Cool on pan for 2 minutes before transferring to cooling rack.

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