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Makes 30 (2 Cookie) Servings

For a flavorful, fall-forward twist, use MCCORMICK Pumpkin Pie Spice along with Pure Vanilla Extract in this deliciously easy variation on the classic snickerdoodle cookie.

3 cups flour
2 teaspoons MCCORMICK Cream Of Tartar
1 teaspoon baking soda
2 cups sugar, divided
1 cup (2 sticks) butter, softened
1 cup canned pumpkin puree
2 eggs
2 teaspoons MCCORMICK All Natural Pure Vanilla Extract
2 tablespoons MCCORMICK Pumpkin Pie Spice
1/8 teaspoon salt


1 Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Cover. Refrigerate dough 2 hours.

2 Preheat oven to 400 degrees. Mix remaining 1/2 cup sugar, pumpkin pie spice and salt in medium bowl. Shape dough into 1 1/2-inch balls. Roll in sugar mixture to coat. Place 2 inches apart on baking sheets.

3 Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.

4 Check out this recipe for a classic snickerdoodle cookie using MCCORMICK Ground Cinnamon.

Find this recipe and more holiday treats at MCCORMICK.COM