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.

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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 Prep Time: 10 minutes
  • Cook Time Cook Time: 8 minutes
  • Total Time Total Time: 18 minutes
  • Yield Yield: 24 large cookies 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine 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 teaspoons vanilla
  • 3 teaspoons Pumpkin Pie Spice
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3 cups all purpose flour

Coating

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

Instructions

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

Notes:

Store airtight for up to 3 days at room temperature

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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Kamila
October 17, 2020 2:51 pm

Just made these, sooo delicious!! I thought I had burned them slightly because they were dark on the bottom but I think that’s just because of the sugar around the cookie that was underneath because they are definitely not burned. Altogether I baked for 12-13 min because after 8 min they were very gooey inside still, I thought I made them the right size but maybe they were slightly bigger. Mine expanded a little but still remained a little high, even though I pressed them down a little before baking, but that doesn’t bother me because they’re so good!!

Corey
November 3, 2019 11:53 am

Thank you for such a delicious recipe!! I wanted to ask your help with a problem I’m having making them though. I’ve made these twice and the flavor is incredible, however instead of spreading out to look like a cookie (as in your pictures above), mine keep rising up, so they taste like large cake balls (albeit very delicious cake balls).

Is this something you’ve seen before or no how to fix?

Thanks!

October 11, 2019 4:45 pm

Hey Shelly
I’m like your husband……I love these cookies the best. I made your recipe last night and proud to say it is 1:35pm the next day, and they are all gone. Between my 2 sons and me they are gone. I love your recipe, and plan to make them again real soon. I have to watch myself in the fall and winter because I make these cookies all of the time. They are so easy to make and there so good. Thank you for your recipe. Happy Baking
Donna

Allison
September 25, 2018 2:44 pm

I made these for a work party today and they got RAVE reviews!! I made a double batch and they’re almost all gone! Thank you for a great recipe!

becca
September 12, 2018 10:03 pm

these are my favorite cookies EVVVVERRRRR. i discovered them last year and decided i could only make them in the fall so that 1 they’re still special 2 i can still fit into my clothes. well guess what – IT’S CLOSE ENOUGH TO FALL FOR ME! 🙂 thanks for this INCREDIBLE recipe!!

Shadra
December 5, 2017 1:20 pm

I followed the instructions exactly and the only thing I did differently was chill the second batch for an hour exactly and the first batch for a few hours. My second batch didn’t seem like it had enough flour and gave like a foot to the cookies. Did I just not chill the second batch long enough?

Karen
November 22, 2017 6:34 pm

These are easy and good. I found this recipe made about 4 dozen good-sized cookies. I also had to bake them for 10 minutes so they weren’t doughy inside.

Kulky Nakai
November 15, 2017 10:54 am

Can I make these without a dough mixer?

Aubrey
October 25, 2017 3:56 pm

These were absolutely delicious- moist and yummy days later. It’s a new family favorite for sure! Thank you.

Clare
October 8, 2016 10:14 am

These sound delicious, I can’t wait to try making them. ? But as I’ve never made Snickerdoodles before please can you tell me which kind of flour to use?

Chemistry teacher
September 30, 2016 10:18 pm

This recipe uses baking POWDER. The original snickerdoodle recipe uses baking SODA and must have the cream of tartar or some other acidic substance to activate the soda.

Erin
October 1, 2016 11:53 am
Reply to  Shelly

How would you make a half batch of these with the additional egg yolk? These sound delicious!

Monica
September 2, 2016 7:55 pm

I want to make these pumpkin spice LATTE snickerdoodles. What do you think about adding a tsp. or 2 of espresso or instant coffee granules?

September 26, 2015 8:43 am

Snickerdoodles are one of my FAVORITE cookies and you went and added pumpkin to them… ahh, I may be in trouble here. DROOLING.

Kathy
October 30, 2014 3:05 pm

Hey Shelly……..did you know that you can use a ‘spice cake mix…and a small (15oz) can of pumpkin instead of all that other stuff? You just combine the can of pumpkin with the cake mix and refrigerat for one hour. Then roll and bake. Easy peasy.

Andrea
October 21, 2014 3:11 pm

My husband ADORES snickerdoodles. In fact, one of his favorite sweets ever is your snickerdoodle cobbler. Mine too, for that matter lol. I’ll definitely be making this some time this week. They must smell amazing.

P.S. I never have CoT on hand. I stopped buying it because I never used it, which is why I rarely made snickerdoodles. Looks like I may be changing that now. 🙂

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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