Adapted from the original Snickerdoodle recipe in our Dessert cookbook, these feature the fall flavors of our spiced pumpkin butter and pumpkin pie spices. The original classic cinnamon sugar cookies are often made with a simple sugar cookie dough, but this recipe is lightened with the substation of cream cheese for some of the butter. If you wish to go the easy route, you can use store-bought sugar cookie dough and skip to the step of coating and filling the cookies (but they won’t be as good as these!).
Pumpkin Spice Snickerdoodles
Makes about 3 dozen cookies
1 stick (4 ounces) unsalted butter, softened
4 ounces cream cheese (not reduced-fat or whipped), softened
2 ½ cups sugar
1 teaspoon vanilla extract
3 cups unbleached all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
1 tablespoon pumpkin pie spice
Preheat the oven to 375 F. Line 2 sturdy cookie sheets with parchement paper or silicone liners.
Cream the butter, cream cheese, 1 ¾ cups of sugar and the vanilla with an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, and scrape the sides of the bowl. Sift the flour, baking soda and cream of tartar over the mixture and fold together by hand until no streaks remain.
In a wide bowl, mix the remaining ¾ cup sugar with the pumpkin pie spice. Scoop out a heaping tablespoon of dough and roll it into a ball. Roll the ball in the spiced sugar to coat and set on the lined cookie sheets, setting the cookies about 2 inches apart.
Using your finger or the rounded handle of a wooden spoon, press a small indention into the center of each ball and fill with a tiny dollop of pumpkin butter.
Bake for about 14 minutes, until the cookies are set around the edges and lightly browned on the bottom but still slightly soft in the middle. Transfer to racks to cool. They’ll firm up as they set.