Easy Pumpkin Spice Snickerdoodle Cookie Recipe

These soft and chewy pumpkin spice snickerdoodle cookies are the perfect homemade treat for fall!

Imagine the leaves changing colors, the air turning crisp, and the comforting aroma of pumpkin spice filling your kitchen.  

In every perfectly baked bite, these cookies encapsulate the nostalgia of fall!

I’ve given my original snickerdoodle cookies the ultimate Autumn upgrade. These mouth-watering treats have that classic snickerdoodle tang, an addicting sweet flavor, and a satisfying crunch. And they also have a delectable pumpkin spice flavor, perfect for ushering in the cozy fall season. 

As with all my recipes, I tested this one on my kiddos. They absolutely loved the rich pumpkin spice flavor (and so did my husband!).

This recipe is easy to make and takes less than an hour from start to finish.  

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Ingredients

I try to keep all my recipes simple and easy to make, so you likely have most of these ingredients in your pantry:

White Flour:  I like to use a fresh bag of organic flour when possible

Sugar: White sugar gives this cookie that lovely sweet flavor

Pumpkin pie spice:  Snickerdoodles are rolled in cinnamon before baking, but we are using pumpkin spice for this autumn-inspired recipe! I also add a bit of pumpkin spice into the cookie dough batter for extra flavor. 

Eggs: The eggs provide protein to help hold the dough together.

Softened Butter:  Leave your butter on the counter 3-4 hours before baking this treat to soften it up. You can use salted or non-salted.

Cream Of Tartar:  Cream of tartar prevents the sugar from crystalizing, giving these cookies that classic chewy texture. It also gives snickerdoodles that tangy flavor we all know and love.

Baking Soda: Baking soda helps the dough spread out as the cookies bake, and rounds out the flavor of the cookies.

Salt: A little bit of salt to offset the sweet!

Vanilla: Two teaspoons of vanilla add extra flavor to these cookies.

How To Make Pumpkin Spice Snickerdoodle Cookies

To make these autumnal cookies, use separate bowls to mix the wet and dry ingredients. Slowly blend the two, then roll into balls of dough. Roll the dough balls into the pumpkin spice mixture, than bake!

Here are step-by-step instructions with photos:

First, preheat the oven to 375 degrees. You want it to be nice and hot at the time of baking. Next line a cookie sheet with parchment paper. 

Step 1: Add the flour, baking soda, salt, cream of tartar, and one teaspoon of pumpkin pie spice to a bowl and mix well with a whisk. 

Step 2: Cream the sugar, vanilla, eggs, and butter in a separate bowl:

Step 3: Add the dry flour mixture to the wet ingredients, and beat until just combined. The combination should look like this:

Step 4: Mix three tablespoons of sugar with two tablespoons of pumpkin spice. This will be the mixture you roll the cookie dough in just before baking. 

Step 5: Using a tablespoon for measurement, create rounded dough balls. Roll each ball into the sugar and pumpkin spice mixture. Place on your baking sheet, spacing the cookies about 2-3 inches apart.

Step 6: Bake for 8-9 minutes at 375 degrees. Take the cookies out of the oven when the center is still a little bit doughy!

Important baker’s secret: Remove the cookies BEFORE they are baked fully. You’ll want the center to look slightly undercooked when removing the tray from the oven. This is how you get those soft and chewy cookies that are just slightly crisp on the outside!

Once the cookies have finished baking, leave them on the sheet for 3-5 minutes to cool, then transfer to a wire cookie rack.

Fall is a cozy season of quiet and rest, the perfect time to indulge in comforting cookies! I hope these pumpkin spice snickerdoodles left a smile on your face.

I’m off to enjoy a walk in the fall sunshine, soaking up those changing leaves and dreaming of more delicious recipes. 

With joy, Jamie