Growing up there were a few recipes my mom made in circulation — that is when we actually had sweets. Usually Snickerdoodles was one of those on the list. I do not make them often because Chris is not a big fan of them and I end up throwing them out because I cannot keep up with eating them all. This time I found one that had pumpkin in it – and he was willing to try them.

They are fluffy (they better be with all the flour in them) – and chewy. The recipe we used growing up you would smash the ball with the bottom of a glass before baking which made them almost crunchy. The below recipe is worth making. They are soft and chewy with a bit of a bite too them, which is most likely all the pumpkin pie spice.

Pumpkin Pie Spice Snickerdoodles  [Recipe found from “Lovin Life at the End of the Dirt Road.”]

1 cup butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs plus 1 yolk
2 tsp vanilla
3 tsp Pumpkin Pie Spice
1 tsp baking powder
3/4 tsp salt
3 cups flour

Coating

1/4 cup light brown sugar
1 1/2 tsp Pumpkin Pie Spice

How to Make

1. Preheat oven to 375°
2. In bowl of stand mixer cream butter and both sugars together for 2 minutes until light and fluffy.
3. Add in both egg and additional yolk into butter along with vanilla and beat until smooth, scraping the sides as necessary.
4. Mix in Pumpkin Pie Spice, baking powder and salt until combined.
5. Reduce speed on mixer to low and mix in flour until dough comes together.
6. Chill dough for at least an hour.
7. When ready to bake, line baking sheet with parchment paper and preheat oven to 375°
8. Mix coating ingredients (light brown sugar and pumpkin pie spice) together in a bowl, set aside.
9. Roll dough into large balls, about 1 1/2 inches in diameter and then roll into the sugar/pumpkin pie spice mixture, coating completely.
10. Bake for 9-11 minutes until cookies are lightly browned on the bottom. Remove from oven and transfer to wire rack to cool.