Classic snickerdoodle cookies are dressed up for fall with the addition of pumpkin pie spice. These Pumpkin Spice Snickerdoodles bake up soft and chewy with a sweet spiced sugar coating.
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Pin ItSnickerdoodles with a Fall Twist
Classic snickerdoodles rank very high on my list of favorite cookies. They are absolutely perfect in their simplicity, so I tread lightly when modifying my base recipe for this fall-inspired version.
While I wanted to add a seasonal twist, I didn’t want to mess with the beautiful integrity of this classic. I tested adding pumpkin purée to the dough, but it changed the texture too much for my liking. The true snickerdoodle-ness had to remain. So I used a little pumpkin pie spice in both the cookie dough and the cinnamon sugar mixture to add undeniable fall flavor without affecting the soft, tender, chewy texture that is absolutely vital for this cookie.
I take my snickerdoodles very seriously.
Ingredient Notes
- Butter: Softened to room temperature so it creams easily with the sugars.
- Sugar: Both granulated sugar and light brown sugar sweeten the dough. The brown sugar adds a hint of molasses flavor and helps keep the cookies soft.
- Eggs and vanilla extract: For structure and flavor.
- All-purpose flour: Spoon the flour into your measuring cup and level it off with a knife to avoid adding too much, which can prevent the cookies from spreading properly.
- Cream of tartar: An acidic powder that’s also a component of baking powder. In this recipe, it activates the baking soda to give the cookies their distinctive snickerdoodle texture. It’s an essential ingredient in this recipe.
- Baking soda and salt: For lift and to balance the sweetness.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, cloves, and ginger, sometimes with a little allspice. Brands like Penzeys, McCormick, and Spice Islands all work well in this recipe.
- Spiced sugar coating: A blend of granulated sugar, pumpkin pie spice, and cinnamon coats each dough ball before baking.
How to Make Pumpkin Spice Snickerdoodles
- Cream the butter and sugars: Use an electric mixer to beat the softened butter, granulated sugar, and brown sugar in a large bowl until creamy.
- Add the eggs and vanilla: Beat until well combined.
- Add the dry ingredients: Combine the flour, cream of tartar, baking soda, pumpkin pie spice, and salt in a separate bowl. Add the dry ingredients to the wet ingredients in increments, mixing after each addition.
- Chill the dough: Cover and refrigerate for at least 1 hour.
- Shape and coat: Combine the coating ingredients in a small dish. Use a small cookie scoop or rounded spoonfuls to portion the chilled dough, then roll into balls. Roll each ball in the spiced sugar mixture.
- Bake: Preheat oven to 375 degrees F. Place the dough balls 2 inches apart on baking sheets lined with parchment paper (or on ungreased baking sheets). Bake for 8 to 10 minutes, just until set. Cool on the baking sheet for 1 to 2 minutes, then transfer to a wire rack to cool completely.
Valerie’s Tips
- Don’t skip chilling: Refrigerate the dough for at least 1 hour. This firms up the butter and helps prevent the cookies from spreading too much.
- Keep the dough cold between batches: Return the remaining dough to the refrigerator while each batch bakes.
- Adjust the thickness if needed: If your cookies aren’t spreading enough, gently flatten them with the back of a spatula just after removing them from the oven. You can also slightly flatten the dough balls before baking the next batch.
- Don’t overbake: Pull the cookies from the oven when they are just set, after about 8 to 10 minutes. Let them rest on the baking sheet for only 1 to 2 minutes before transferring them to a wire rack to keep the centers soft and chewy.
Storage Tips
Room temperature: Allow the cookies to cool completely, then transfer them to an airtight container. Store at room temperature for up to 1 week.
Freezing the dough: Shape the dough into balls, but leave them uncoated. Place on a baking sheet and freeze for 1 to 2 hours, or until solid. Transfer to a freezer-safe plastic storage bag and freeze for up to 3 to 4 months. Thaw overnight in the refrigerator, then roll in the spiced sugar coating and bake as directed.es to an airtight container and store at room temperature for up to 1 week.
More Fall Baking Favorites
- Pumpkin Roll Cake
- Butterscotch Gingerbread Cookies
- Apple Cider Coffee Cake
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Chocolate Chip Cake
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Video
Ingredients
For the cookies:
- 1 cup butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, spooned and leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
For the spiced sugar coating:
- 3 tablespoons granulated sugar
- 3 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
Instructions
- Use an electric hand or stand mixer to cream together butter, 1 cup granulated sugar, and ½ cup light brown sugar. Add the eggs and vanilla extract, mixing until creamy and well combined. In a separate bowl combine the flour, cream of tartar, baking soda, 1 teaspoon pumpkin pie spice, and salt. Add dry mixture to wet mixture, in increments, beating well after each addition. Cover and refrigerate dough for at least an hour or longer.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper (if not using parchment paper, do not grease baking sheets).
- Mix the coating ingredients together in a small dish. Shape refrigerated dough by rounded spoonfuls into balls. Roll balls of dough in mixture. Place 2 inches apart on the parchment paper lined or ungreased baking sheets. Bake 8 to 10 minutes, just until set. Remove from oven and allow to cool on baking sheet for only a minute or two and then transfer cookies to a rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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For everyone that is saying that they would add pumpkin or asking about a different ingredient, please just stop. Valarie posted a great recipe for pumpkin spice cookies and they are called that because, guess what they have in them? If you guessed pumpkin spice then you are a genius that read the recipe. If you couldn’t guess the correct answer please re-read the recipe.
I made these cookies and my son said they were delicious. I didn’t want to add pumpkin because that’s just one more ingredient. Besides, people wanted snickerdoodles with a pumpkin spice flavor not a pumpkin cookie.
Great job Valarie.
Thanks for making my day (and giving me a chuckle!). I’m happy your son loved the cookies. 🙂
My new favorite cookies! They’re great with chocolate chips added in.
I think pumpkin spice cookies need pumpkin otherwise they’re just spice cookies. Why call it pumpkin spice if there’s no pumpkin? I have a great recipe for pumpkin snickerdoodles with pumpkin in the dough and they’re phenomenal!!
Hi Linda. I’ve tried recipes that include pumpkin puree in the cookie dough and I felt it took away from the texture that a classic snickerdoodle should have. I called them Pumpkin Spice Snickerdoodles because I used pumpkin spice in the coating.
Hi! Can I just don’t use cream of tartar ? Or is it very important ?
I’m afraid that cream of tartar is indeed a very important ingredient for a proper snickerdoodle.
These came out good but I like the traditional snickerdoodle much better.
Mine turned out fluffy & didn’t flatten out. But taste good.
Hi Sharon. If this happens next time, just use a spatula and press down slightly on the cookies towards the end of the baking time to help them spread out a bit. I’ve had this happen too and it works like a charm!
I’ll have to add Pumpkin to the pumpkin spice cookies.
Hi Karen. I’ve tried adding pumpkin puree to my snickerdoodle recipe and did not like what it did to the texture of the cookie. That’s why I stuck with just the pumpkin pie spice to add the seasonal flair to these.
These turned out great! So yummy! And my house smells so good!
Glad to hear it, Shay! We love these cookies!
I would INHALE these!
Thank you so much, Dorothy. They disappear so fast in this house!