Instructions

• Cream butter and sugar. Add eggs and vanilla, beat until smooth. 
• Add dry ingredients. Beat at low speed, scraping bowl often, until well mixed. 
• Divide dough in half, placing one half into a separate bowl. Set aside.
• To dough remaining in mixer, add maple syrup, flour and spices. 
• Beat on low, until well mixed.
• Chill both doughs for 30-60 minutes.
• Preheat oven to 400 degrees Fahrenheit. 
• Line countertop with wax paper and roll out snickerdoodle dough into a long rectangle, about 3 inches wide. Cut in half. Roll into thin logs. Repeat with pumpkin spice dough.
• Take one log of each dough and place together. Cut into 3-inch sections with pastry cutter. Twist and roll dough, so the two kinds marble as you roll.
• Roll in pumpkin spice sugar before placing on baking sheet, 2 inches apart.
• Bake 8 minutes, rotating pan halfway through cooking time. 
• Cool for 2 minutes on pan before moving to cooling rack.