Pumpkin Spice Snickerdoodles

These super soft Pumpkin Spice Snickerdoodles are a great way to turn a classic cookie into something extra special! Everything you love about snickerdoodles with a punch of pumpkin delight.

Image of Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodle Cookies

Snickerdoodle cookies are my husband’s most favorite.

AND I also have to say that I don’t make them that often…

Not sure why, but I just don’t. Sorry husb. It’s not you, it’s me.

Also, I only seem to make them in the fall. When cinnamon is seems most appropriate.

Which I know is not really a thing…it’s just cinnamon speaks cozy to me.

All the excuses, I know.

 

So I’m breaking the drought in my house with these phenom Pumpkin Spice Snickerdoodles.

They’re soft, they’re perfectly Pumpkin Spicy…

And since Pumpkin Spice is basically a fall drug, I am fully bandwagoned up with these babies.

Pumpkin Spice Snickerdoodles..Perfectly spiced for Fall! A soft snickerdoodle loaded with flavor!

How to Make Pumpkin Spice Snickerdoodles

Grab some Pumpkin Pie Spice. That’s the first step. They sell it down the spice aisle if you’re wondering.

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The cookie dough is super simple. Also, I have to admit I didn’t use cream of tarter in these snickerdoodles. GASP!

I know this might offend the snickerdoodle purists out there, but CoT is an annoying ingredient that I never seem to have in my spice rack…I know I am not the only one. Turns out I have made snickerdoodles with cream or tartar AND without…and you know what? I can never really tell the difference.

If you really insist that cream of tartar is a must, or if you’re just trying to use up the container you bought back in 2003 use my PERFECT SNICKERDOODLE recipe and sub in pumpkin spice wherever it calls for cinnamon. (Also note this recipe uses brown sugar in the coating, so definitely try that).

BUT if you’re willing to throw caution to the wind and rebel out…this is the cream of tartar-less recipe for you!

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After you chill your dough a beat, roll your cookie dough in a glorious mixture of brown sugar and Pumpkin Pie Spice.

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When they’re baked they will look like this…

Pumpkin Pie Spice Snickerdoodle cookies

And your house will smell like the perfect candle from Bath and Body Works.

Pumpkin Spice Snickerdoodles

Let’s all Fall it up!

 

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Pumpkin Spice Snickerdoodles

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 24 large cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description:

These super soft Pumpkin Spice Snickerdoodles are a great way to turn a classic cookie into something extra special! Everything you love about snickerdoodles with a punch of pumpkin delight.


Ingredients:

  • 1 cup butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs plus 1 yolk
  • 2 tsp vanilla
  • 3 tsp Pumpkin Pie Spice
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 3 cups flour

Coating

  • 1/4 cup light brown sugar
  • 1 1/2 tsp Pumpkin Pie Spice

Instructions:

  1. Preheat oven to 375°
  2. In bowl of stand mixer cream butter and both sugars together for 2 minutes until light and fluffy.
  3. Add in both egg and additional yolk into butter along with vanilla and beat until smooth, scraping the sides as necessary.
  4. Mix in Pumpkin Pie Spice, baking powder and salt until combined.
  5. Reduce speed on mixer to low and mix in flour until dough comes together.
  6. Chill dough for at least an hour.
  7. When ready to bake, line baking sheet with parchment paper and preheat oven to 375°
  8. Mix coating ingredients (light brown sugar and pumpkin pie spice) together in a bowl, set aside.
  9. Roll dough into large balls, about 1 1/2 inches in diameter and then roll into the sugar/pumpkin pie spice mixture, coating completely.
  10. Bake for 7-8 minutes until cookies are lightly browned on the bottom. Remove from oven and transfer to wire rack to cool.

Keywords:: snickerdoodle cookies recipe, best snickerdoodle recipe, easy snickerdoodle recipe, pumpkin snickerdoodles, how to make snickerdoodles, snickerdoodle cookies

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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69 Responses
  1. Olivia

    I will LITERALLY make any and every recipe you post! I bring different cookies into work every week…and about 30 cookies are straight GONE in less than 30 minutes, lol. I was SO excited to make these cuz my coworker requested them…with our oven I usually have to bake cookies for 1 or 2 minutes additionally. I baked these for like 13 minutes, took them out and let them sit, transferred them to cool…and they were STILL just doughy. My coworkers were bummed wen I told them. I guess for certain recipes or ingredients i have to increase the time a lot…idk? It’s weird, usually everything is fine! I have *some* dough left in the fridge so I’ll try it out and see what time works, lol

  2. Michele

    I love your recipes but your heavy on using butter and shortening. I understand you love the flavor but 1 cup of butter is a bit much. Either way I do love your blog

  3. Barbara F

    I love this cookies. What a wonderful fall cookie. Thank you so much for your excellent idea. I have to make cookies for a funeral luncheon and was going to make the old standby of choc. chip cookies but seeing these cookies, I changed my mind. I love snickerdoodles but the added ingredients will make them so much better.

  4. Vicki G

    I just have to disagree with you about the cream of tartar. Snickerdoodles are my very favorite cookie and I must be a purist, because it is just not a snickerdoodle without it! Have to admit though that your cookies look so delicious!

    1. Barbara F

      I didn’t know that CoT was baking powder & soda mixed. good to know as I really don’t want to spend money on it because most recipes don’t call for it. So now I can just mix my own. Thanks, Elise

  5. Linda

    I am definitely going to make these. Last fall I had a wonderful pumpkin spice cookie at a wonderful bakery in Amador, CA. I’ve been trying to duplicate it every since. They had golden raisins and walnuts in them. Anyone ever tried adding those ingredients to a snickerdoodle recipe?

  6. Gail

    As my 12 y old son said, “These are AMAZING.”
    I made the mistake of making a half batch…HUGE mistake. They are almost gone. I chickened out and left them in the oven a few extra minutes, but in my defense, my oven cooks to the high limit on all recipes. Thanks for another great recipe!

    1. Shelly

      You could add a tsp of CoT into the recipe…it will work in addition to the baking powder. Shouldn’t make a huge difference to the recipe 🙂

  7. I am loving all the pumpkin spice-d recipes out on the blogs now!!! I love snicker doodles and especially love that I basically have permission from you to not put cream of tartar in them! Can’t wait to try these 🙂

  8. I just posted snickerdoodles this week and I bought that good ole jar of C of T and “I toss out a container of CoT every year, only to buy another one and repeat the ridiculous cycle” and yep, I thought to myself i can’t believe I’m doing this, again. But I did it anyway. Lol. Love your seasonal snickerdoodles…pumpkin, yes!! pinned

  9. Snickerdoodles are Jon David’s favorite too…and I hardly ever make them. It’s the cinnamon/sugar rolling, I think. I’m too darn lazy!

    I love that these can turn my house into a real life Bath and Body Works candle! It sounds so much cheaper than…oh…I don’t know…buying 17 of them. 😉

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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