These Pumpkin Spice Snickerdoodles have pumpkin pie spice in the batter and are rolled in a mixture of brown and white sugars with cinnamon and more pumpkin pie spice! There's NO actual pumpkin used in this recipe. Make in bulk and keep in your freezer for a fun fall treat!
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Cream together the softened butter (1 cup), brown sugar (3/4 cup), and white sugar (3/4 cup) in a large mixing bowl with an electric mixer (handheld or standing) on high for about 2 minutes, until fluffy.
Add the 2 eggs. Mix on high for another 1 minute, until even more fluffy.
Add the vanilla extract (1 teaspoon), cream of tartar (2 teaspoon), baking soda (1 teaspoon), kosher salt (1/4 teaspoon), and pumpkin pie spice (1 teaspoon). Mix until ingredients are completely combined.
Add the flour (2 3/4 cups). Mix until ingredients are just combined- do not over mix. If necessary, scrape sides of bowl as you go.
Mix together all the ingredients for rolling in a small bowl, being sure to break up or remove any clumps of brown sugar (a small whisk works well for this).
Roll 1-inch balls of dough and roll in the sugar mixture. I used a small, 1-inch cookie scoop to do this.
Place balls on the parchment covered baking sheet with at least 3 inches of space in between each cookie.
Bake 8-10 minutes at 350 degrees until only just beginning to brown.
How to store: These cookies can be frozen in an airtight freezer bag for three months, or kept at room temperature in an airtight bag or container for a week.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.