Pumpkin Spice Snickerdoodles

The pumpkin pie spice adds just enough warm fall flavor without overpowering the cookie. And honestly, that little bit of spice paired with the cinnamon sugar coating is what makes these cookies so good.

If you love sweet pumpkin spice treats, be sure to try my pumpkin spice cookie bites and pumpkin spice crispy treats next!

Why You’ll Love This Recipe

• Classic snickerdoodle flavor: You still get that buttery, cinnamon-sugar flavor you expect from a snickerdoodle.
• Perfectly spiced: Pumpkin pie spice adds a cozy fall twist without making the cookies taste overly pumpkin-y.
• Soft and chewy: The cookies stay soft in the center with lightly browned edges.
• Easy to make: The dough comes together in one mixing bowl with simple ingredients.
• That cinnamon sugar coating: Rolling each dough ball in cinnamon sugar gives the cookies their signature sweet, spiced finish.
• Great for fall baking: These are perfect for everything from weekend baking to holiday cookie trays.
• No pumpkin puree needed: You get plenty of pumpkin spice flavor without opening a can of pumpkin.
• Easy to share: Make a batch for friends, family, parties, or just to keep on the counter for a sweet treat.

Key Ingredients

You’ll find the full list of ingredients and their exact amounts in the recipe card at the bottom of the post.

• Granulated sugar & brown sugar: Add sweetness, while the brown sugar brings a deeper, slightly caramel-like flavor and helps keep the cookies soft.
• Cream of tartar: Gives snickerdoodles their signature slight tang and helps create that soft, chewy texture.
• Pumpkin pie spice: Adds a warm, cozy fall flavor that makes these snickerdoodles extra special.
• Egg & egg yolk: Help bind the dough together while adding richness and keeping the cookies tender.
• Cinnamon sugar: Creates the classic snickerdoodle coating, adding a sweet, warmly spiced flavor and a little crispness to the outside.

Variations

• Add more spice: If you really love warm fall spices, add a little extra pumpkin pie spice to the dough.
• Try a thicker coating: Roll each cookie dough ball generously in the cinnamon sugar for an extra sweet, spiced crust.
• Make smaller cookies: Use a smaller scoop and keep an eye on the baking time since smaller cookies may bake more quickly.
• Add white chocolate: A handful of white chocolate chips would add a creamy sweetness that pairs nicely with the pumpkin spice.
• Add chopped nuts: Chopped pecans or walnuts would give the cookies a little crunch.
• Use a fall spice blend: If you have a favorite homemade pumpkin spice blend, you can use that in place of store-bought pumpkin pie spice
• .Make them extra cinnamon-y: Increase the cinnamon in the coating if you want even more cinnamon flavor.
• Turn them into sandwich cookies: Once cooled, sandwich two cookies together with a simple sweet filling for a fun dessert.

How to make Pumpkin Spice Snickerdoodles

Step 1: Beat the butter and sugars until creamy. Then, mix in the egg and egg yolk.

Step 2: Whisk the dry ingredients together.

Step 3: Add the dry ingredients to the wet ingredients and mix just until combined.

Step 4: Mix the cinnamon sugar in a shallow bowl. Scoop out dough portions with a 1 ½-inch cookie scoop and roll them into balls. Roll in the cinnamon sugar.

Step 5: Place the dough balls on the prepared baking sheet.

Step 6: Bake until the edges start to brown. Then, cool on the baking sheet for 3 to 4 minutes. Transfer to a wire rack to cool completely and enjoy!

Expert Tips

• Use room-temperature butter: Softened butter creams more easily with the sugars and helps create a smooth cookie dough.
• Don’t overmix the dough: Once you add the flour, mix just until the ingredients are combined.
• Coat every cookie: The cinnamon sugar is a big part of what makes these cookies taste like snickerdoodles, so give each dough ball a good coating.
• Use a cookie scoop: A 1 ½-inch cookie scoop helps keep the cookies a consistent size so they bake evenly.
• Don’t overbake: Pull the cookies from the oven when the edges are just beginning to brown. This helps keep the centers soft.
• Give them room to spread: Leave enough space between the dough balls on the baking sheet so the cookies have room to spread.
• Let them cool briefly on the baking sheet: The 3-4 minute cooling period gives the cookies time to firm up before you move them.
• Use parchment paper: It makes transferring the cookies easier and keeps them from sticking.
• Watch the first batch: Oven temperatures can vary, so start checking around the 8-minute mark.
• Let them finish cooling on a rack: Moving the cookies to a wire rack keeps the bottoms from staying too warm on the baking sheet.

Pumpkin Spice Snickerdoodles FAQs

These Snickerdoodles are a Great Dessert With

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