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Pumpkin Spice Snickerdoodles Recipe

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This recipe for Pumpkin Spice Snickerdoodles, by , is from My Miscellaneous Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



cup unsalted butter
cup granulated sugar
1 large egg
1 T. vanilla extract
tsp. baking soda
tsp. cream of tartar
1 tsp. pumpkin pie spice
tsp. salt
2 cups all-purpose flour

2 ts. pumpkin pie spice
⅓ cup granulated sugar

Preheat oven to 350. Line two cookie sheets with parchment paper or silpat baking mats. Cream butter and cup sugar with a stand mixer fitted with a paddle attachment. 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. Place remaining ⅓ cup sugar and pumpkin spice in small bowl and stir. Scoop 2 tablespoon sized balls of cookie dough and roll them in the sugar and pumpkin spice mix, then place them 2-inches apart on the prepared cookie sheets. Bake for 9-11 minutes or until the bottom just starts 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.




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