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A stack of Pumpkin Spice Snickerdoodles on a square of parchment paper.
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4.50 from 16 votes

Pumpkin Spice Snickerdoodles

Classic snickerdoodles are dressed up for fall with the addition of pumpkin pie spice. These delicious Pumpkin Spice Snickerdoodles are a great way to start off your fall season baking!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 48 cookies
Calories: 94kcal
Author: Valerie Brunmeier

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.

Video

Notes

After placing the first batch of cookies in the oven, return remaining dough to the refrigerator to chill until ready to bake next batch.
 
If cookies are not spreading enough, use the back side of a spatula to flatten slightly to achieve the correct thickness. This can be done just before baking or when you remove the cookies from the oven.

Nutrition

Serving: 1cookie | Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 72mg | Potassium: 37mg | Fiber: 1g | Sugar: 7g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg