Pumpkin Spice Snicker Doodles: Mrs. Fields Copy Cat Recipe with a~ TWIST!

Pumpkin Spice Snickerdoodles are a great way to bring in the Autumn Season! Make sometoday with the family!

Who doesn’t love a Snicker doodle? Especially if they are warm and soft, and stay soft.  Well, this recipe is close to perfect in my opinion.

 These are perfect for the first week of Fall.  It happened by chance, because I couldn’t find the cinnamon in my pantry one day (thanks to the kids). But I could find the Pumpkin Pie Spice Blend 
and it made these Snickerdoodles the perfect fall treat for the kids!

PUMPKIN SPICE SNICKER DOODLES:

1 cup butter softened
1 cup granulated sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon pumpkin pie spice

ROLL THE COOKIES IN THIS:
4 tablespoons granulated sugar
1 and 1/2 teaspoons pumpkin pie spice

Directions:

1. In a large bowl, cream together the butter, sugars and vanilla on high speed with an electric mixer.  Add the eggs and beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, cream of tartar and spice blend.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for about 30 minutes in the refrigerator.

5. In a small bowl, combine the 4 tablespoons sugar with the 1 1/2 teaspoons pie spice for the topping.

6. Take about 2 tablespoons of the dough and roll it into a ball.  Roll that in the sugar mixture and press with your palm onto an un-greased cookie sheet.  Repeat.

7. Bake for about 12-14 minutes or until just turning brown around the out side.  The cookies may seem under cooked, but will continue to develop after they are removed from the oven.  When the cookies have cooled they should be soft and chewy in the middle.

Here is a printable version for you:

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Pumpkin Spice Snicker Doodles: Mrs. Fields Copy Cat Recipe with a~ TWIST!

Ingredients

• 1 cup butter softened
• 1 cup granulated sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 teaspoon pumpkin pie spice
• ROLL THE COOKIES IN THIS:
• 4 tablespoons granulated sugar
• 1 and 1/2 teaspoons pumpkin pie spice

Instructions

1. Directions:
2. In a large bowl, cream together the butter, sugars and vanilla on high speed with an electric mixer.  Add the eggs and beat until smooth.
3. In another bowl, combine the flour, salt, baking soda, cream of tartar and spice blend.
4. Pour the dry ingredients into the wet ingredients and mix well.
5. Preheat oven to 300 degrees while you let the dough rest for about 30 minutes in the refrigerator.
6. In a small bowl, combine the 4 tablespoons sugar with the 1 1/2 teaspoons pie spice for the topping.
7. Take about 2 tablespoons of the dough and roll it into a ball.  Roll that in the sugar mixture and press with your palm onto an un-greased cookie sheet.  Repeat.
8. Bake for about 12-14 minutes or until just turning brown around the out side.  The cookies may seem under cooked, but will continue to develop after they are removed from the oven.  When the cookies have cooled they should be soft and chewy in the middle.

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