But Willow’s version of these fun little cookies was so light, airy and just a little spicy, that I couldn’t taste that traditional tang at all. I loved them!! We ate our cookies with homemade pumpkin spice ice cream (recipe to come later). Whether or not you enjoy traditional snickerdoodles, I think you will fall for these:
Pumpkin Spice Snickerdoodles Recipe
2 cups flour
2/3 cup whole wheat flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp sea salt
2 sticks, softened unsalted butter
1 1/2 cups sugar
1 Tbsp. vanilla
1/4 cup sugar
1 1/2 Tbsp. ground cinnamon
2 Tbsp. pumpkin pie spice
Whisk together both flours, cream of tartar, baking soda and salt. Set aside.
In a large bowl, beat together, butter, sugar and vanilla until fluffy and forms soft peaks.
Add eggs, one at a time, beating gently.
Slowly add flour mixture, stirring constantly.
Chill dough for at least one hour to overnight.
Take heaping tablespoons of dough, roll into balls, and roll in topping.
Bake at 400F for 8-1o minutes, or until golden brown.