Pumpkin Spice Snickerdoodles

These soft, chewy snickerdoodles are made with rich beef tallow for a uniquely tender texture and subtle depth of flavor. Rolled in a warm pumpkin spice sugar coating, they’re lightly crisp on the outside and soft in the center—perfect for fall baking with a nostalgic twist.

Yield: 16-20

Author: Kelli Bowman

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Pumpkin Spice Snickerdoodles

Prep time: 20 MinCook time: 8 MinInactive time: 30 MinTotal time: 58 Min

These soft, chewy snickerdoodles are made with rich beef tallow for a uniquely tender texture and subtle depth of flavor. Rolled in a warm pumpkin spice sugar coating, they’re lightly crisp on the outside and soft in the center—perfect for fall baking with a nostalgic twist.

Ingredients

Dough

• 1 cup beef tallow
• 1½ cups sugar
• 2 eggs
• 2¼ cups all-purpose flour (or Italian 00 flour)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Coating

• 2 Tbsp sugar
• 1 tsp pumpkin spice

Instructions

1. In the bowl of a stand mixer, combine the beef tallow and sugar. Beat for 2–3 minutes until well mixed and slightly fluffy.
2. Add the eggs and beat for another 2–3 minutes until smooth and fully incorporated.
3. Turn off the mixer and add the flour, baking powder, baking soda, and salt. Mix on low speed just until combined, being careful not to overmix.
4. Scoop the dough into your desired size (about ¼ cup for large cookies or 1–2 tablespoons for smaller cookies) and roll into balls.
5. In a small bowl, mix together the sugar and pumpkin spice. Roll each dough ball in the mixture until fully coated, then place back on a tray.
6. Refrigerate the coated dough balls for 30 minutes.
7. Preheat the oven to 350°F. Place 4–6 cookies on a baking sheet, leaving space between each.
8. Bake for about 8–10 minutes, until the edges are lightly golden and the centers still appear slightly underbaked.
9. Let the cookies cool on the pan until set, then transfer to a wire rack and cool for about 10 minutes before serving.

Recommended Products

Caputo Italian 00 Flour

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