These pumpkin spice caramel snickerdoodles are a fun variation on a popular theme – an old classic with a new twist!
It is October so that means it can officially be Pumpkin Spice Season. I cheated a bit and started a little early when I shared that Pumpkin Spice Cinnamon Roll Cake but I just couldn’t help myself. I’m sure if you’ve tried it, you’ve forgiven me! I discovered egg nog at the grocery store this week but let’s be sure and give pumpkin spice it’s time in the spotlight before we move on to egg nog!
Between the pumpkin spice cinnamon roll cake and the Amish Cinnamon Roll recipe I shared last week the fall season is off to an amazing start! I’ve pulled out the sweatshirts and I’ve turned on my furnace and I’m ready for fall.
These cookies are the perfect way to kick off the season too. I added caramel bits to my favorite snickerdoodle recipe and rolled them in some pumpkin pie spice and sugar instead of just cinnamon.
I’ve been making this snickerdoodle recipe for years. It was my son and his friends favorite treat when they were in high school and there was always a batch when they’d come over to play video games or hang out.
Those boys are now all grown up and married but I’m pretty sure they’d all still love a batch of these snickerdoodles. It’s a fun way to dress up an old family favorite. Are you a pumpkin spice fan too?
- 1 C butter
- 1½ C sugar
- 2 eggs
- 2¾ C flour
- 2 tsp cream of tarter
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla or almond extract
- 1 C caramel bits
- 2 Tbsp sugar
- 2 tsp pumpkin pie spice
- Cream butter, sugar and eggs together
- Add in vanilla extract
- Mix in flour, cream of tarter, soda, salt
- Mix in caramel bits
- Mix together sugar and pumpkin pie spice
- Form dough into balls and roll in sugar mixture
- Place 2 inches apart on cookie sheet
- Bake at 350 for about 10 minutes
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