Delicious soft snickerdoodle cookies full of fall flavor thanks to the addition of pumpkin pie spice and brown sugar.
This recipe is the perfect combination of a chewy snickerdoodle and fall’s favorite flavor, pumpkin spice.
For the dough: In a bowl, sift together the flour, baking soda, baking powder, 1 teaspoon pumpkin pie spice and cream of tartar. Set aside.
Stir in the dry ingredients. Stir until just combined.
Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 2+ hours. You can chill for up to 24 hours if you have time.