Fall Spice Snickerdoodle Cookies with Cinnamon Sugar

Why You’ll Love This Recipe

• Cozy fall flavor: Pumpkin pie spice adds cinnamon, ginger, nutmeg, allspice, and cloves for a warm, bakery-style cookie that tastes perfect for autumn.
• Soft and chewy texture: Cream of tartar and baking soda help create the signature snickerdoodle texture with tender centers and slightly crisp edges.
• Simple pantry ingredients: This pumpkin spice snickerdoodle cookie recipe uses basic baking staples, making it easy to prepare whenever a fall cookie craving hits.

Pumpkin Snickerdoodle Cookie Recipe

These pumpkin spice snickerdoodles are ideal when you want the warm flavors of fall but do not want a cookie made with pumpkin puree. The dough is based on a classic Snickerdoodle recipe, with pumpkin pie spice taking the place of the usual cinnamon. The result is a buttery, soft, chewy cookie with a sweet spiced coating and a gently tangy snickerdoodle flavor.

Because there is no pumpkin puree in the dough, these cookies keep the familiar texture of traditional snickerdoodles. They bake up puffy and tender, with just the right amount of spice in every bite. Serve them at fall get-togethers, add them to a holiday cookie tray, or keep a batch on the counter for chilly afternoons.

The pumpkin spice sugar coating is what makes these cookies stand out. Each dough ball is rolled in a mixture of granulated sugar and pumpkin pie spice before baking, creating a lightly crackled, sweet, spiced exterior. They are easy enough for everyday baking and special enough for Thanksgiving dessert tables, cookie exchanges, and weekend treats.

Key Ingredients

• Butter – Use unsalted, room-temperature butter so it creams smoothly with the sugar and gives the cookies a rich flavor.
• Sugar – Regular white granulated sugar is used in the dough and in the pumpkin spice coating. It keeps the cookies classic and gives them their sweet exterior.
• Eggs – Large eggs work best. For easier mixing, take them out of the refrigerator about 30 minutes before making the dough so they blend well with the softened butter.
• Cream of Tartar – This ingredient gives snickerdoodles their signature tangy flavor. It also works with the baking soda to help keep the cookies soft.
• Baking Soda – Baking soda helps the cookies puff slightly in the oven and contributes to their chewy texture.
• Pumpkin Pie Spice – This spice blend usually includes warm baking spices such as cinnamon, ginger, nutmeg, allspice, and cloves. It gives these cookies their seasonal flavor.
• Pumpkin Spice Sugar Mixture – Instead of the traditional cinnamon-sugar coating, these snickerdoodles are rolled in sugar mixed with pumpkin pie spice for extra fall flavor.

How to Make Pumpkin Spice Snickerdoodle Cookies

1. Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter until light and fluffy, about 2 minutes. Add the sugar and continue mixing for another 2-3 minutes until the mixture is pale and creamy.
2. Add the eggs slowly. Turn off the mixer and add the eggs one at a time. Mix after each addition, scraping down the sides of the bowl as needed. Continue mixing on low speed until the eggs are fully incorporated.
3. Mix the dry ingredients. In a separate bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, and salt until evenly combined.
4. Make the cookie dough. Add the flour mixture to the butter mixture and mix on low speed just until the dough comes together. Avoid overmixing once the flour has been added.
5. Chill the dough. Cover the dough with plastic wrap and refrigerate for about 20 minutes. Chilling helps the cookies hold their shape and prevents excess spreading.
6. Scoop and roll. Remove the dough from the refrigerator. Use a small ice cream scoop or spoon to portion the dough, then roll it into 1 1/4-inch balls.
7. Coat in pumpkin spice sugar. In a small bowl, combine the sugar and pumpkin pie spice for the coating. Roll each dough ball in the mixture until evenly covered.
8. Bake the cookies. Place the dough balls about 2 inches apart on a parchment-lined or lightly greased baking sheet. Bake in a preheated 350-degree oven for 8-10 minutes, or until the edges are lightly golden.
9. Cool and serve. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Yes, chilling the dough is recommended. Snickerdoodle dough contains a good amount of butter, and a short chill helps prevent the cookies from spreading too much in the oven. About 20 minutes is enough for this recipe.

Cream of tartar and baking soda are the key ingredients that help create the classic soft snickerdoodle texture. It is also important not to overbake the cookies. Remove them from the oven when the edges are lightly golden and the centers still look soft.

Yes. You can freeze baked cookies or unbaked cookie dough for up to 2 months when stored in an airtight container or freezer bag.

Cream of tartar gives snickerdoodles their slightly tangy flavor. It also works with baking soda to help the cookies stay soft and tender.

Frosting Recipes to Try

• Eggnog Buttercream Frosting
• Cinnamon Frosting
• Lemon Buttercream Frosting
• Buttercream Frosting
• Cream Cheese Frosting

Storing and Reheating

• Room Temperature: Store baked cookies in an airtight container at room temperature for up to 3 days.
• Fridge: Store unbaked cookie dough in the refrigerator for up to 3 days before baking. Keep it in an airtight container or cover the dough directly with plastic wrap.
• Freezer: Both baked cookies and unbaked cookie dough can be frozen. Store in airtight containers or freezer bags for up to 2 months.
• To Bake from Frozen: Place frozen dough balls directly into a preheated oven and add a couple of extra minutes to the baking time.

More Spiced Cookie Recipes You’ll Love