Name: Pumpkin Spice Snickerdoodles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup salted butter (softened, 2 sticks); 3/4 cup sugar; 3/4 cup brown sugar; 2 eggs; 1 tsp vanilla extract; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/4 teaspoon kosher salt; 1 teaspoon pumpkin pie spice; 2 3/4 cups all purpose flour; 2 tablespoons sugar; 2 tablespoons brown sugar; 1 tablespoon cinnamon; 1/2 teaspoon pumpkin pie spice

Jump to Recipe· 4.3 from 71 reviews

If you adore the cozy flavors of fall but want a cookie that really sings with warmth and spice, this Pumpkin Spice Snickerdoodles Recipe is pure magic. These soft, cinnamon-sugar-coated delights capture everything we love about pumpkin spice in a classic snickerdoodle cookie with a tender, chewy texture and a perfect balance of sweetness and spice. With just a few simple ingredients, you can whip up a batch that will fill your kitchen with irresistible aromas and leave everyone reaching for seconds.

Ingredients You’ll Need

The image shows three stages of making cookies. The first part has a woman's hand using a metal scoop to take a round, light brown dough ball from a glass bowl with soft, grainy dough inside, all on a white marbled surface. The second part shows the woman's hand rolling a dough ball in a small white bowl filled with brown, sandy sugar coating, making the dough ball fully covered with a rough sugar layer. The third part presents nine evenly spaced dough balls placed on white baking paper lined on a metal baking tray, each ball darker brown and ready to bake, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to nailing the texture and flavor of this Pumpkin Spice Snickerdoodles Recipe. Each component plays a delicious role, from the creamy butter to the fragrant pumpkin pie spice.

1 cup salted butter (softened): Provides richness and creates a tender crumb.
3/4 cup sugar: Adds sweetness and helps with cookie spread.
3/4 cup brown sugar: Brings moisture and a deeper caramel flavor.
2 eggs: Bind the dough together and add structure.
1 tsp vanilla extract: Enhances all the warm spices with a vanilla undertone.
2 teaspoons cream of tartar: Helps give snickerdoodles their signature chew.
1 teaspoon baking soda: Provides leavening for a light, airy texture.
1/4 teaspoon kosher salt: Balances the sweetness and intensifies flavors.
1 teaspoon pumpkin pie spice: The soul of this recipe, blending cinnamon, nutmeg, and clove.
2 3/4 cups all purpose flour: Gives structure while keeping the cookies soft.
2 tablespoons sugar (for rolling): Adds a delightful crunch and extra sweetness on the outside.
2 tablespoons brown sugar (for rolling): Deepens the outer layer’s flavor and texture.
1 tablespoon cinnamon (for rolling): Creates the classic snickerdoodle cinnamon coating.
1/2 teaspoon pumpkin pie spice (for rolling): Enhances the autumnal depth with every bite.

How to Make Pumpkin Spice Snickerdoodles Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 350 degrees Fahrenheit and lining a baking sheet with parchment paper. This simple prep ensures even baking and prevents sticking, giving your cookies that perfect golden bottom.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter with both sugars on high speed for about 2 minutes until the mixture is light and fluffy. This step is crucial because incorporating air here will help your cookies have a tender, melt-in-your-mouth feel.

Step 3: Add Eggs and Vanilla

Next, add in the eggs one at a time and continue mixing on high for another minute. Then, stir in the vanilla extract. These ingredients enrich the dough and contribute to the overall moisture and flavor complexity.

Step 4: Combine the Dry Ingredients

Whisk together the cream of tartar, baking soda, kosher salt, and pumpkin pie spice, then add them to your wet mixture. Mix until well blended. These components work behind the scenes to give those snickerdoodles their iconic texture and spicy, comforting flavor.

Step 5: Incorporate the Flour

Slowly add the flour to your mixture, stirring just until combined. Be careful not to over-mix here; overworking the dough can make the cookies tough instead of soft and chewy.

Step 6: Prepare the Rolling Mixture

In a small separate bowl, mix together the sugar, brown sugar, cinnamon, and pumpkin pie spice for rolling. Whisk thoroughly to break up brown sugar clumps—this coating is what’ll give your snickerdoodles that irresistible crunchy, flavorful crust.

Step 7: Shape and Coat the Dough Balls

Using a small scoop or your hands, roll the dough into 1-inch balls, then roll each ball in the spiced sugar mixture until fully coated. This step adds that classic snickerdoodle sparkle and spice with every bite.

Step 8: Bake to Perfection

Place your dough balls on the prepared baking sheet, leaving plenty of space (about 3 inches) between each. Bake for 8 to 10 minutes—watch for the edges to just start browning while the centers remain soft. This is the sweet spot for perfect snickerdoodles that are chewy inside with a slight crispness outside.

How to Serve Pumpkin Spice Snickerdoodles Recipe

The image shows nine round cookies with a light brown color and specks of darker cinnamon powder on top. The cookies have a slightly cracked texture and a soft, chewy look. One cookie near the center has a bite taken out, showing a slightly moist inside. The cookies are arranged neatly on a silver cooling rack sitting on a white marbled surface with a gray and white checkered cloth underneath the rack. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra festive touch, sprinkle a tiny pinch of cinnamon sugar on top right after baking while the cookies are still warm. You can also drizzle a light glaze made from powdered sugar, vanilla, and a splash of milk for a sweet finish that dazzles the eyes and palate.

Side Dishes

These Pumpkin Spice Snickerdoodles are fantastic paired with a frothy cup of chai tea, hot apple cider, or even a creamy latte. If you want to turn snack time into a mini celebration, serve alongside whipped cream-topped pumpkin mousse or a scoop of vanilla bean ice cream for ultimate indulgence.

Creative Ways to Present

Try stacking the cookies with a layer of cream cheese frosting between two for a delightful sandwich treat. Alternatively, arrange them on a rustic wooden platter with cinnamon sticks, miniature pumpkins, and autumn leaves to create a charming seasonal dessert display that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover snickerdoodles in an airtight container at room temperature for up to 5 days. This preserves their chewy texture and keeps the pumpkin spice flavors vibrant.

Freezing

You can freeze unbaked dough balls for up to 3 months. Simply place them on a baking sheet until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the baking time for fresh, pampered cookies whenever you crave.

Reheating

Warm leftover cookies in the microwave for about 10 seconds or in a low oven for 3-5 minutes to revive their softness and bring out those inviting pumpkin spice aromas once again.

FAQs

Can I use regular cinnamon instead of pumpkin pie spice?

Absolutely! While pumpkin pie spice gives a lovely blend of warm spices, substituting with cinnamon alone will still yield tasty snickerdoodles — just consider adding a dash of nutmeg or cloves if you have them for extra depth.

Are these cookies gluten-free?

This particular Pumpkin Spice Snickerdoodles Recipe uses all-purpose flour, so it is not gluten-free by default. However, you could experiment with a gluten-free all-purpose blend, keeping in mind texture might shift slightly.

Do I need to use cream of tartar?

Cream of tartar is traditional in snickerdoodles for their unique texture and slight tang that sets them apart. If you don’t have any, you could try substituting with baking powder, but the texture won’t be quite the same.

Can I make these cookies vegan?

To veganize this recipe, swap butter for a plant-based margarine and use flax eggs instead of real eggs. The result will be delicious, though a bit different in texture, so keep that in mind.

How do I prevent my cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough briefly if your kitchen is warm. Baking on parchment paper and spacing the dough balls well will also help control spreading.

Final Thoughts

There is truly nothing like enjoying a freshly baked batch of these Pumpkin Spice Snickerdoodles Recipe cookies to brighten your day and bring a warm hug straight from the oven. Whether you’re baking for family, friends, or yourself, they’re a cozy treat you’ll want to make again and again. So go ahead, gather your ingredients, and make your home smell like autumn with these little bites of joy.