Pumpkin Spice Snickerdoodles #pumpkin #spice #desserts #cakes #diet

Pumpkin Spice Snickerdoodles #pumpkin #spice #desserts #cakes #diet

Pumpkin Spice Snickerdoodles will be snickerdoodles loaded up with pumpkin pie zest!! These are the best fall treat; they're sweet and warm with that recognizable flavor blend and we love making them throughout the entire year!

A companion of mine as of late posted on Facebook that she detests pumpkin season since it ruins summer; that bloggers start posting pumpkin plans in August when it's still warm and not yet fall (liable as charged). What do you think?

For me, I love summer for around 2-3 weeks. I love having the option to go without agonizing over school calendars and I truly love not having a timetable and having the option to stay in bed, and so on. Like I stated, in any case, that lone endures around 2-3 weeks.

I will concede that late spring is a lot simpler since Jordan is more seasoned (I don't need to keep her occupied to such an extent) yet at the same time – no calendar or routine is hard. Furthermore, I'm not a tycoon: travel is costly. I fantasize voyaging throughout the entire summer however, I'd miss Abby to an extreme. Furthermore, don't kick me off on how cracking hot it is in Sacramento. This Bay Area young lady cherishes her haze and kid, do we NOT get that.

Pumpkin Spice Snickerdoodles #pumpkin #spice #desserts #cakes #diet

Also try our recipe : Energizing Green Smoothie Bowl #smoothie #healthydiet #paleo #whole30 #easy


  • 3/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 cups all purpose flour


  • 2 teaspoons pumpkin pie spice
  • 1/3 cup granulated sugar 


  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
  2. Cream butter and 3/4 cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, pumpkin spice and salt. Slowly mix in flour until the mixture is just combined.
  3. Place remaining 1/3 cup sugar and pumpkin spice in a small bowl and stir.
  4. Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2” apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
  5. Store in an airtight container for up to 3 days or freeze for up to 1 month.

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