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Pumpkin Spice Snickerdoodles

Super soft Pumpkin Spice Snickerdoodles turn a classic cookie into something extra special! Everything you love about snickerdoodles, with a punch of pumpkin spice.

Chewy Pumpkin Spice Snickerdoodle Cookies

Fall is just the best. Something about spending cozy days indoors as the weather gets cooler, the house filled with the smell of fresh cookies baking gets me in some kind of mood. It’s contagious, too, as my husband and kids seem to hang around just that much closer to the kitchen whenever there’s seasonal baking going on.

Spices like cinnamon, nutmeg, clove, and ginger really speak to me this time of year. These soft, chewy, zingy, totally phenom Pumpkin Spice Snickerdoodle cookies have me fully on the bandwagon! I mean, is there anything more synonymous with fall than pumpkin spice?

I really only make this snickerdoodle recipe once the leaves start changing, and as a result my husband waits all year in anticipation of these cookies. Sorry husb, the wait is worth it!

Stacked cookies coated in pumpkin spice and sugar, one with a bite missing

What You’ll Need

I love this recipe because the cookie dough is super simple. Partly because, and this might offend some snickerdoodle purists, I don’t add cream of tartar to these snickerdoodles! I can’t be the only one that never seems to have it in my spice rack?!

While I let the collective gasp settle, I encourage you to throw caution to the wind and get together the rest of these ingredients:

  • Pumpkin Pie Spice: Also called mixed spice, you can find this in the spice aisle of most supermarkets. It’s a blend of cinnamon, ginger, nutmeg, clove, and allspice.
  • Butter: Unsalted and at room temperature.
  • Sugar: You’ll need both granulated sugar and light brown sugar.
  • Eggs: Whole eggs plus one egg yolk.
  • Vanilla: A splash of extract for flavoring.
  • All-Purpose Flour: I use the trusted Spoon & Sweep method for measuring; use a spoon to fill and level the measuring cup so that the flour doesn’t get packed too firmly (and overload the cookies).
  • Baking Powder: For your cookies to rise just the right amount. Fun fact: some baking powders actually contain cream of tartar as their acidic part. Snickerdoodle purists, rejoice! At least a little.
  • Salt: A pinch of salt balances out the sweetness of the dough.
A bowl of snickerdoodle cookies

How to Make Pumpkin Spice Snickerdoodles

I can attest that after making this recipe both with and without cream of tatar, I personally can’t ever taste the difference! Still, if you can’t imagine your snickerdoodle cookies without, you can follow the instructions for my Perfect Snickerdoodles recipe instead, and just substitute pumpkin spice in place of cinnamon.

Otherwise, have your Pumpkin Pie Spice at the ready and follow these steps to make this (equally) deliciously chewy version.

Cream the Butter and Sugar: First, in the bowl of your stand mixer, cream together the butter and both the brown and white sugars until the mixture is whipped and fluffy.

Separate an Egg Yolk: This recipe calls for whole eggs as well as a single yolk. Over a bowl, crack an egg into your hand and allow the egg white to drip into a bowl to disregard. You can place the yolk in a separate bowl or add it directly to the butter mixture.

Pumpkin Pie Spice with a spoon, the key ingredient in this snickerdoodle recipe

Combine the Wet Ingredients: Add the eggs and single yolk to the mixing bowl, plus a dash of vanilla and continue to beat until completely blended. If you don’t have a stand mixer, you can give the mixture a good beating with a whisk instead.

Add Dry Ingredients: In the same bowl, add the Pumpkin Pie Spice, baking powder, and salt. Continue to mix until everything is combined, and any clumps have been thoroughly dissolved. Be sure to scrape the sides of the bowl if you notice any built up batter!

Flour, sugar, pumpkin pie spice combine to make the cookie dough

Finish the Dough: Slowly add the flour into the wet mixture a little at a time, continuing to beat on a low setting until the dough comes together fully. Once the dough is ready, let your dough chill in the fridge for an hour or so. This is when I usually mix some Pumpkin Pie Spice and light brown sugar together for the coating.

Mix the Sugar Coating: In a small mixing bowl, blend together light brown sugar and Pumpkin Pie Spice. You can set this aside for now while your dough is still chilling.

Roll and Coat the Dough: After the cookie dough has chilled a beat (and while the oven is preheating), remove the dough from the fridge and roll your dough into large, equal sized balls. Roll these dough balls in the Pumpkin Pie Spice and Brown Sugar mixture until they’re completely coated.

Bake: Place your sugary, spiced dough balls on a parchment-covered baking sheet and bake them in the oven until the bottoms are browning slightly. Transfer the snickerdoodles from the tray to a wire rack to cool. Enjoy!

Pumpkin Spice Snickerdoodle cookies

Tips for Success

  • Chill your dough: Chilling the dough before baking will keep your cookies from spreading too thin while in the oven. Your dough can be chilled anywhere between 30 minutes to 1 hour for best results.
  • Measure using the Spoon & Sweep: I mentioned this earlier, but it’s a tried-and-true method for making sure you don’t use too much flour in your cookies. Spoon the flour into your measuring cup (instead of scooping the cup directly into the flour) and level it without packing it too firmly.

How to Store Homemade Cookies

You can store your cookies in an airtight container at room temperature for up to one week (though in my house, they rarely stick around long!)

Can I Freeze These?

You can freeze the raw cookie dough balls for up to 3 months. Check out my post on How to Freeze Cookie Dough for some tips on how to do it.

More Easy Cookie Recipes

Try these cookie recipes that are just as quick and easy, and just as perfect for cozy weather! 

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Pumpkin Spice Snickerdoodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews
  • 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


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.


  • 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


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


  1. In bowl of stand mixer cream butter and both sugars together for 2 minutes until light and fluffy.
  2. Add in both eggs 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.


Store airtight for up to 3 days at room temperature


  • Serving Size:
  • Calories: 178
  • Sugar: 11.6 g
  • Sodium: 82.7 mg
  • Fat: 8.3 g
  • Carbohydrates: 24 g
  • Protein: 2.2 g
  • Cholesterol: 35.8 mg

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78 comments on “Pumpkin Spice Snickerdoodles”

  1. 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?


    1. Pittsford Cookie Co

      hi there! It’s likely your flour – too much flour will make for cookies that are puffier and cakier and not as flat. Weighing ingredients helps to make sure you have the exact right amount of ingredients. Using a measuring cup can actually result in 50% more flour than the recipe calls for.

  2. 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

  3. 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!

  4. 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!!

  5. 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?

  6. 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.

    1. Without a stand mixer? Yes… if you have a hand mixer that would work fine. If you don’t have a mixer at all you can make them for sure, but an important step in the making of this cookie is mixing the butter and sugar together until it’s light and fluffy and you can’t achieve that as well without a mixer, so the texture might be a little different, but they will still taste fantastic!

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

  8. 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?

  9. Chemistry teacher

    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.

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