Pumpkin Spice Snickerdoodles Recipe

I have a soft spot for snickerdoodles because they never need much fuss to make me happy. They are simple, buttery, chewy cookies with that little tang I always expect from a good snickerdoodle. Once fall rolls around, though, I start wanting a little more cinnamon, a little more warmth, and somehow pumpkin spice ends up finding its way into just about everything I bake.

That is how these Pumpkin Spice Snickerdoodles became one of my favorite cookies for the season. I wanted the cozy fall flavor, but I really did not want to turn a snickerdoodle into a completely different cookie. I still wanted that soft center, lightly crisp edge, and familiar sugary coating.

The pumpkin spice works surprisingly well here. I get cinnamon, ginger, nutmeg, and that gentle clove-like warmth without needing pumpkin puree at all. That last part is actually something I appreciate because I can make a batch whenever the craving hits without opening a can of pumpkin.

I also learned pretty quickly that chilling the dough is not the step I want to skip. I have tried rushing cookies like this before, and I usually end up staring at a baking sheet full of cookies that spread farther than I planned. A little patience makes a big difference here.

I like to make these when the weather starts cooling down, but honestly, I don’t wait for an actual chilly day. If I have pumpkin pie spice in the cabinet and the kitchen feels like it needs a little baking therapy, that’s enough reason for me.

Here is how I make them, including the little things I pay attention to along the way.

• Ingredients I Used – Everything I need for the soft cookie dough and warm spiced coating.
• How I Make Them – My step-by-step method for mixing, chilling, coating, and baking.
• What I Watch For – The small details that help me get the texture I want.
• My Serving and Storage Notes – How I keep the cookies fresh and how I freeze the dough.
• Tips From My Kitchen – A few things I learned after making these more than once.

Ingredients I Used for the Recipe

I keep the ingredient list pretty straightforward because I don’t think this cookie needs much extra. The pumpkin spice does most of the seasonal work for me.

• 1 cup butter, softened – I use this as the rich, buttery base of the cookies. I let it soften at room temperature so it mixes smoothly with the sugars.
• 1 cup granulated sugar – I use this in the dough for sweetness and a nice cookie texture, plus a little more in the coating.
• 1/2 cup light brown sugar – This gives me extra softness and a deeper sweetness that works really nicely with the spices.
• 2 large eggs – I use the eggs to bind the dough and help give the finished cookies their tender texture.
• 1 teaspoon vanilla extract – I add vanilla for a little extra flavor in the background. It makes the buttery dough taste more rounded to me.
• 3 cups all-purpose flour, spooned and leveled – This gives the cookies their structure. I don’t pack the flour tightly into the measuring cup.
• 2 teaspoons cream of tartar – I consider this essential for the classic snickerdoodle character and that slightly tangy flavor I expect.
• 1 teaspoon baking soda – I use it along with the cream of tartar to help the cookies rise and bake properly.
• 1 teaspoon pumpkin pie spice – This is where I get that warm fall flavor without overpowering the cookie.
• 1/4 teaspoon salt – I add just enough to balance the sweetness and keep the buttery flavor from tasting flat.
• 3 tablespoons granulated sugar – I use this for the coating around each dough ball.
• 3 teaspoons pumpkin pie spice – I mix this with the sugar so every cookie gets a little extra fall spice on the outside.
• 1/2 teaspoon ground cinnamon – I add cinnamon to the coating because it gives the outside of the cookie an extra warm, familiar snickerdoodle flavor.

I don’t worry too much about which pumpkin pie spice brand I use. I have my favorites, but I have made these with whatever blend I happened to have around and they still turn out cozy and flavorful. Most blends have cinnamon, nutmeg, ginger, and cloves, with some including a little allspice too.

How to Make Pumpkin Spice Snickerdoodles

I don’t rush this recipe. The actual mixing is easy, but I have found that giving the dough time to chill is what helps me get cookies that stay thick instead of spreading all over the pan.

Step 1 – Cream the Butter and Sugars

I start by adding the softened butter, granulated sugar, and light brown sugar to a large bowl. Using my hand mixer, I beat everything together until the mixture looks creamy and well combined.

I don’t use butter that is half-melted here. I have made that mistake, and the dough can end up much softer than I want. Softened butter should be easy to press with a finger but should still hold its shape.

Step 2 – Add the Eggs and Vanilla

I add the eggs and vanilla extract to the butter mixture and beat until everything is creamy. I scrape down the sides of the bowl if some of the mixture is clinging there.

At this point, the mixture should look smooth and fairly even. I don’t worry if it isn’t perfectly pretty. The dry ingredients are going to bring everything together soon.

Step 3 – Mix the Dry Ingredients

In another bowl, I combine the all-purpose flour, cream of tartar, baking soda, pumpkin pie spice, and salt. I give it a good stir so the smaller ingredients don’t stay concentrated in one spot.

The cream of tartar is especially important to me in this recipe. It is one of those ingredients I used to overlook, but once I started making proper snickerdoodles, I understood why it belongs there. It helps give the cookie that distinctive snickerdoodle quality.

Step 4 – Bring the Dough Together

I add the dry mixture to the wet mixture in a few additions, beating after each addition until the dough comes together. I try not to keep mixing once I no longer see dry flour.

The finished dough should be thick enough to scoop and shape. If it feels especially soft, I don’t panic. The refrigerator is about to do some of the work for me.

Step 5 – Chill the Cookie Dough

I cover the bowl and refrigerate the dough for at least an hour. If I have other things going on, I don’t mind letting it chill longer.

This is the part I used to want to skip, especially when I was already thinking about eating cookies. But chilled dough is much easier for me to handle, and it helps keep the cookies from spreading too much in the oven.

Step 6 – Mix the Spiced Sugar

While the dough is chilling, I mix the 3 tablespoons of granulated sugar with 3 teaspoons of pumpkin pie spice and 1/2 teaspoon of ground cinnamon in a small dish.

I like to make the coating before I start scooping the dough because once I begin shaping cookies, I don’t want to stop and measure things. The coating smells ridiculously good, too.

Step 7 – Shape and Coat the Cookies

I preheat my oven to 375 degrees F and line my baking sheet with parchment paper. If I don’t use parchment, I leave the baking sheet ungreased.

I scoop rounded spoonfuls of chilled dough and roll each portion between my hands to make a small ball. Then I roll each ball generously in the pumpkin spice sugar mixture.

I place the dough balls about 2 inches apart on the baking sheet. I try not to crowd them because I want enough room for each cookie to spread without bumping into its neighbor.

Step 8 – Bake Until Just Set

I bake the cookies for about 8 to 10 minutes. I don’t wait for them to look deeply browned. I want them just set, because I know they will continue firming up as they cool.

This is another place where I have learned to resist overbaking. A few extra minutes can take these from soft and chewy to much firmer than I wanted.

Step 9 – Cool and Finish

I let the cookies sit on the baking sheet for only a minute or two after they come out of the oven. Then I move them to a cooling rack.

They can look a little delicate when they first come out, and that’s fine. Once they cool, I get that soft, chewy middle I was after. I usually sneak one while they are still slightly warm, because apparently I have no patience when cookies are involved.

The Little Things I Pay Attention To

I have made enough cookies to know that the tiny details can be the difference between a batch I love and a batch I keep picking apart in my head. With these snickerdoodles, I mostly focus on temperature, dough consistency, and baking time.

The butter should be softened, not melted. If it is too warm, the dough can become difficult to shape and the cookies may spread more than I want. I also don’t skip the chill just because the dough looks perfectly fine before it goes into the refrigerator.

I also keep the bowl of dough in the refrigerator while I bake batches. If I leave the entire bowl sitting on the counter for too long, the dough warms up again. Keeping it cold makes the later batches easier to handle.

Sometimes cookies don’t spread quite enough in my oven. When that happens, I don’t throw away the batch or start over. I use the back of a spatula to gently flatten them a little, either just before baking or right after they come out.

I watch the first batch closely because every oven behaves a little differently. Eight minutes can be plenty in one kitchen, while another batch may need closer to ten. I want the cookies set but not dry.

One thing I really like about these is that the pumpkin spice stays in the background. I get the fall flavor, but I still taste a snickerdoodle first. That balance is important to me. I don’t want every bite to taste like I dumped an entire jar of pumpkin spice into the bowl.

Keeping Them Fresh and Freezing the Dough

Once the cookies are completely cool, I transfer them to an airtight container. I keep them at room temperature, where they stay good for about a week.

For me, these are best when they still have that soft texture in the center. I try not to leave the container open on the counter because the cookies can lose that nice texture faster than I expect.

If I know I won’t bake the whole batch at once, I prefer freezing the dough instead of freezing a pile of finished cookies. I shape the chilled dough into balls as usual, but I don’t roll them in the spiced sugar yet.

I place the uncoated dough balls on a baking sheet and freeze them for an hour or two, until they are solid. Then I move them into a freezer-safe storage bag and keep them frozen for up to 3 to 4 months.

When I want to bake them, I let the dough thaw completely in the refrigerator overnight. Then I roll the dough balls in the pumpkin spice sugar coating and bake them as usual.

I really like having cookie dough ready in the freezer this way. It saves me from making an entire batch when I only want a few cookies, which, honestly, is often all I need.

Tips

• Don’t melt the butter. I use softened butter because melted butter can make the dough much looser and harder to manage.
• Chill the dough for at least an hour. I have tried skipping this, and I much prefer the shape and texture I get when I let the dough chill.
• Keep extra dough cold. If I bake several batches, I put the bowl back into the refrigerator between batches.
• Don’t overbake. I pull the cookies when they are just set. They don’t need to look deeply browned to be done.
• Give the cookies room. I leave about 2 inches between dough balls so they have space to spread.
• Flatten gently if needed. If my cookies don’t spread enough, I use the back of a spatula to gently press them down.
• Use fresh-looking spices. I find that pumpkin pie spice loses some of its punch after sitting around forever, so I check my spice cabinet before baking.
• Don’t skip the cream of tartar. I consider it one of the defining ingredients in a good snickerdoodle, and I wouldn’t leave it out of this recipe.
• Let them cool properly. I give the cookies a minute or two on the baking sheet before transferring them to a rack. They are fragile right out of the oven.
• Freeze extra dough. I like having uncoated cookie dough balls tucked away so I can bake a smaller batch whenever I want.

These Pumpkin Spice Snickerdoodles have become one of those fall recipes I don’t need a special occasion to make. I like that they bring in the warm spice I want this time of year without losing what makes a snickerdoodle so good in the first place.

The edges have just enough structure, the centers stay soft and chewy, and the spiced sugar gives every bite that little extra something. I usually end up making a second batch sooner than I planned, mostly because the first one disappears suspiciously fast.

For me, that is a pretty good sign that a cookie recipe is worth keeping.

Print Recipe

Pumpkin Spice Snickerdoodles Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 88 hrs

Cooking Temp: 375  C Servings: 24 Estimated Cost: $ 10 Calories: 189 kcal

Best Season: Fall, Autumn, Winter

Description

I make these soft Pumpkin Spice Snickerdoodles with buttery dough, cream of tartar, and warm pumpkin pie spice. I coat each cookie in spiced sugar before baking for lightly crisp edges and a soft, chewy center.

ingredients

Servings

Cookie Dough

• 1 cup butter (softened, not melted)
• 1 cup granulated sugar
• ¹⁄₂ cup light brown sugar (packed)
• 2 large 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
• ¹⁄₄ teaspoon salt

Pumpkin Spice Sugar Coating

• 3 tablespoons granulated sugar
• 3 teaspoons pumpkin pie spice
• ¹⁄₂ teaspoon ground cinnamon

Instructions

Making the Cookies

1. Cream the butter and sugars

   I add the softened butter, granulated sugar, and light brown sugar to a large bowl. I beat them with a hand mixer until creamy and well combined.
   I make sure the butter is softened but still holds its shape. Melted or overly warm butter can make the dough too loose.

2. Add the eggs and vanilla

   I add the eggs and vanilla extract to the butter mixture and beat until the mixture is creamy and smooth. I scrape down the sides of the bowl as needed.
   The mixture does not need to look perfect before I add the dry ingredients.

3. Mix the dry ingredients

   I stir together the flour, cream of tartar, baking soda, pumpkin pie spice, and salt in a separate bowl until evenly combined.
   I mix the dry ingredients well so the spices and leavening are distributed throughout the dough.

4. Combine the dough

   I add the dry ingredients to the wet mixture in a few additions, mixing just until the flour disappears and a thick dough forms.
   I avoid overmixing once the dough comes together.

5. Chill the dough

   I cover the bowl and refrigerate the dough for at least 1 hour.
   I do not skip this step because chilled dough is easier to shape and helps prevent excessive spreading during baking.

6. Make the spiced sugar

   While the dough chills, I stir together the granulated sugar, pumpkin pie spice, and ground cinnamon in a small dish.
   I prepare the coating before shaping the cookies so everything is ready when I start scooping.

7. Shape and coat

   I preheat the oven to 375°F and line a baking sheet with parchment paper. I scoop rounded spoonfuls of chilled dough, roll each portion into a ball, and generously coat each ball in the pumpkin spice sugar. I place the dough balls about 2 inches apart on the baking sheet.
   If I do not use parchment, I leave the baking sheet ungreased. I keep remaining dough chilled while baking multiple batches.

8. Bake

   I bake the cookies for 8 to 10 minutes, watching them closely and removing them when they are just set rather than deeply browned.
   I watch the first batch carefully because oven temperatures vary. Slightly underbaked-looking centers help preserve the soft, chewy texture.

9. Cool

   I let the cookies rest on the baking sheet for 1 to 2 minutes, then transfer them to a cooling rack to finish cooling.
   The cookies can be delicate right out of the oven, but they firm up as they cool.

Nutrition Facts

Servings 24

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Amount Per Serving

Calories 189 kcalkcal

% Daily Value *

Total Fat 10.2 gg16%

Saturated Fat 6.4 gg32%

Trans Fat 0.4 gg

Cholesterol 37 mgmg13%

Sodium 127 mgmg6%

Potassium 39 mgmg2%

Total Carbohydrate 26.4 gg9%

Dietary Fiber 0.5 gg2%

Sugars 15.1 gg

Protein 2.2 gg5%

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Calcium 14 mg mg

Iron 0.9 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I keep completely cooled cookies in an airtight container at room temperature for about 1 week. For longer storage, I shape chilled dough into uncoated balls, freeze them on a baking sheet for 1 to 2 hours, then transfer them to a freezer-safe bag for up to 3 to 4 months. I thaw the dough overnight in the refrigerator, coat the balls in the spiced sugar, and bake as usual. If the cookies do not spread enough, I gently flatten them with the back of a spatula.

Keywords: pumpkin spice snickerdoodles, pumpkin spice cookies, snickerdoodle cookies, fall cookies, pumpkin pie spice cookies, chewy cookies, cinnamon sugar cookies