Print

Best Easy Pumpkin Spice Snickerdoodle Cookies Recipe

pumpkin spice snickerdoodle cookies - featured image
Print Recipe

Soft, pillowy pumpkin spice snickerdoodle cookies rolled in a cozy blend of cinnamon and sugar. This easy recipe delivers the perfect balance of classic snickerdoodle tang and warm pumpkin pie spices, making your kitchen smell like a harvest festival.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1 teaspoon pumpkin pie spice (for coating, optional)

Instructions

  1. Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, pumpkin pie spice, and ground cinnamon. Set aside.
  2. Mix the wet ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, egg, and vanilla extract. Whisk until fully combined and glossy.
  3. Combine wet and dry: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together gently until no streaks of flour remain. The dough will be soft and slightly sticky.
  4. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 3 days).
  5. Preheat the oven: About 10 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  6. Make the coating: In a small bowl, mix together the granulated sugar, ground cinnamon, and pumpkin pie spice until combined.
  7. Shape the cookies: Using a cookie scoop or tablespoon, portion out rounded balls of dough (about 1.5 tablespoons each). Roll each ball between your palms until smooth, then roll in the cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake: Bake one sheet at a time for 10 to 12 minutes. Cookies should look puffy and set around the edges, with centers still slightly soft. Do not overbake.
  9. Cool on the pan: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Repeat: Continue with remaining dough. If dough gets too soft, refrigerate for 10 minutes.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Measure flour correctly by spooning and leveling. Use room temperature egg. Do not overbake; cookies will set as they cool. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use melted coconut oil or vegan butter and a flax egg. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin spice snickerdoodle, pumpkin cookies, snickerdoodle recipe, fall cookies, easy pumpkin cookies

Find it online: https://sagestirs.com/best-easy-pumpkin-spice-snickerdoodle-cookies-recipe/