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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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