Super soft Pumpkin Spice Snickerdoodles turn a classic cookie into something extra special! Everything you love about snickerdoodles, with a punch of pumpkin spice.
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!
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.
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.
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!
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!
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.
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.
Try these cookie recipes that are just as quick and easy, and just as perfect for cozy weather!
Print
Pumpkin Spice Snickerdoodles
- 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 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
- In bowl of stand mixer cream butter and both sugars together for 2 minutes until light and fluffy.
- Add in both eggs and additional yolk into butter along with vanilla and beat until smooth, scraping the sides as necessary.
- Mix in Pumpkin Pie Spice, baking powder and salt until combined.
- Reduce speed on mixer to low and mix in flour until dough comes together.
- Chill dough for at least an hour.
- When ready to bake, line baking sheet with parchment paper and preheat oven to 375°
- Mix coating ingredients (light brown sugar and pumpkin pie spice) together in a bowl, set aside.
- Roll dough into large balls, about 1 1/2 inches in diameter and then roll into the sugar/pumpkin pie spice mixture, coating completely.
- 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
Nutrition
- 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
Absolutely LOVE this recipe! I’ve made it so many times and it’s always a favorite.
For me, 11 minutes in the oven is the perfect number. Still perfectly soft days after baking. 8 minutes is too raw, and 15 is way overcooked.
These cookies look raw coming out of the oven (even at 11 minutes) but I PROMISE they are perfect, just trust the process!
I never thought I’d say this about a cookie that doesn’t contain chocolate, but…these might be my favorite cookies of all time!!! I have made sooo many batches. I make them every single year. I bring them to events. They’re easy and they are DELICIOUS! I look forward to them every fall!!
Oh I love hearing that!
After an epic fail on another recipe, this one turned out. I didn´t have room temperature butter so I microwaved it checking every ten seconds until it was just soft. I then made the balls immediately and placed the cookie sheet with the balls on them in the freezer for 20 minutes. I cooked for 8 minutes and they seemed still gooey in the middle so I turned the over off and left them in there for 15 minutes more and they came out perfectly.
What about the brown sugar do I make sure the cup is leveled and packed down tightly?
packed!
Do I have to use regular kosher salt or can I use coarse kosher salt ?
If you use coarse you might just have some salty pockets as it won’t mix in as evenly!
Followed the recipe perfectly still raw even after cooking for 15minutes instead of 7-8 minutes flavors good though just raw a doughy in the middle maybe because I used a toaster oven I upped the temperature to 400 and the rest of the cookies came out though just not the first batch
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!!