Pumpkin Spice Snickerdoodles

Pumpkin Spice SnickerdoodlesAnother new twist on an old classic. Enjoy!

Pumpkin Spice Snickerdoodle Cookies


Cookie Dough

  • 2    3/4c All Purpose Flour
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 1 tbsp Ground Cinnamon
  • 1 tbsp Pumpkin Pie Spice
  • 1 c Butter Flavored Crisco, room temperature
  • 1 c Granulated Sugar
  • 1/2 c Light Brown Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract


  • 1/3 c Granulated Sugar
  • 2 tbsp Light Brown Sugar
  • 1 1/2 tsp Ground Cinnamon
  • 1 1/2 tsp Pumpkin Pie Spice


  1. In a medium bowl whisk together flour, salt, baking powder, pumpkin pie spice and cinnamon.  Set aside.
  2. In a separate large bowl beat shortening and sugar until smooth and creamy.  Add in eggs one at a time.  Scrape down bowl and beat in vanilla.
  3. Add flour mixture 1/3 at a time, beat on medium until a smooth dough forms.
  4. Place dough on parchment or wax paper and refrigerate 1-2 hours or overnight.
  5. Once dough is ready to roll and bake, preheat oven to 350 degrees Fahrenheit and place rack in center of oven.
  6. Mix sugar and cinnamon for coating in a shallow bowl wide enough to roll dough balls in.
  7. Take spoonfuls of dough and roll into 1″ balls (you can make them a little smaller or  a little larger to suit your tastes).
  8. Roll dough balls in the cinnamon sugar mixture and place 2″ apart on a baking sheet lined with parchment paper.
  9. Flatten dough balls slightly with two fingers.
  10. Bake 12-15 minutes until light golden brown.

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