Pumpkin Spice Snickerdoodles

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It’s that time of year again.  Pumpkin Spice is everywhere.  Not to be out done, I started my baking this weekend with my Pumpkin Spice Snickerdoodle cookies.  I made 6 dozen of these beauties (double batch of below recipe) and brought half of them to work on Monday.  Well they disappeared quicker than I could get a second one to go with my coffee.  So y’all try this very easy recipe out.  I know you will love it.

• 2 sticks butter – softened
• 1 cup white sugar
• 1/2 cup light brown sugar
• 2 eggs – at room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

• 3 tablespoons white sugar
• 3 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon

1. In large mixing bowl of your stand mixer, cream the butter and sugars till smooth.
2. Add each egg with mixer on low.  Completely incorporate first egg before adding second. Then add vanilla.
3. In separate bowl combine the dry ingredients. Mix well.
4. Slowly in 3 or 4 batches, add the dry ingredients to the wet ingredients, combining well before adding next batch.
5. Scrape down sides and mix an additional minute to incorporate any missed ingredients. Your batter should resemble softened butter.  For flatter cookies use dough immediately, for smaller puffier cookies refrigerate the dough for 30 minutes to an hour.
6. In small bowl combine the sugar coating ingredients.
7. Using a small ice cream scoop, scoop out equally sized balls of batter into the sugar mixture and roll around to coat completely.
8. Place 2 inches apart on baking sheet.
9. Bake at 375°F for 10-12 minutes.  Let cool 5 minutes on cookie sheet before removing to a wire cooling rack.
10. You can store on your counter in closed container for up to a week.  That is if they last that long.  Mine never do.