These Pumpkin Snickerdoodle Cookies may be even better than classic snickerdoodles! The pumpkin pie spice adds a wonderful warmth and depth of flavor that tastes just like fall. If you're a pumpkin spice lover, these cookies are a must-try.
I adore traditional snickerdoodle cookies, and these pumpkin snickerdoodles are somehow even better! The addition of the pumpkin pie spice layers of warm spices and flavor to the cookies makes them extra tasty. I have made them a handful of times, and I have yet to hear a complaint.
Some more delicious pumpkin desserts are chocolate pumpkin mousse cake and pumpkin spice coffee cake.
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Why You'll Love This Recipe
- A twist on a classic: If you love snickerdoodles, you need to try snickerdoodle pumpkin cookies. They have extra spice in them to give each bite some fall flair.
- It's inexpensive: This is a cheap recipe, too. I typically have all the needed ingredients on hand. You only need a small amount of cream of tartar, and it has a long shelf life. I always have some from the previous year.
- It's great to prepare ahead: Since the cookie dough needs some chilling time, it's easy enough to prepare it ahead so it's ready to bake when you need it.
Ingredients
The most important ingredients for this pumpkin snickerdoodles recipe are listed below. They are baking basics!
- Cream of tartar: This is a key ingredient in snickerdoodles that gives them their signature flavor, crinkly texture, and keeps them softer longer.
- Pumpkin pie spice: This is a mixture of several spices, including cinnamon and nutmeg, that enhances the flavor of a typical snickerdoodle cookie.
- Butter: I use softened, unsalted butter. If you only have salted, omit the extra salt in the recipe. Ensure that it has plenty of time at room temperature to soften before you start your dough.
- Sugar: A combination of granulated sugar and brown sugar gives you the perfect chewy texture and subtle hint of molasses.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Toffee: Fold in some toffee bits to add a buttery crunch to the pumpkin spice snickerdoodle cookies.
- Maple: Replace half of the white sugar with maple sugar, or use maple extract/syrup in place of the vanilla extract for more depth.
- Peanut butter: Use peanut butter chips for a nutty and slightly salty flavor in the pumpkin spice snickerdoodles.
How to Make Pumpkin Oatmeal Cookies
Here are the instructions needed for this pumpkin snickerdoodle cookie recipe. Preheat your oven to 350°F and line a baking sheet with parchment paper before you begin.
Step 1: Combine the dry ingredients. Add the dry ingredients to a large mixing bowl and whisk them until well combined.
Step 2: Cream the butter, sugar, and egg. Use an electric mixer to cream the white and brown sugar with the butter until light and fluffy. Then, add the egg and vanilla.
Step 3: Add the dry mixture. Gradually pour and beat the flour mixture into the wet mixture until a soft dough forms. Cover and chill for about 30 minutes.
Step 4: Form the balls and coat them in cinnamon sugar. Next, divide and roll 2 tablespoons of dough for each cookie and coat them in the cinnamon sugar mixture.
Step 5: Arrange on the pan and bake. Place the dough balls onto the prepared baking sheet with about 2 inches of space between each one. Pop the pan into the oven for about 10-12 minutes.
Step 6: Cool and serve. Once baked, let the cookies cool for 5 minutes on the pan before you put them on a cooling rack. Enjoy a pumpkin snickerdoodle!
Recipe Tips
- Don't overmix the dough: Only mix the dough until all the ingredients are incorporated. Overmixing can make the baked cookies dense and tough rather than soft and chewy.
- Watch your oven: As we all know, ovens can vary. Keep an eye on your cookies to ensure that they don't get too dark.
- Coat them well in cinnamon sugar: For best flavor, generously coat the entire cookie in cinnamon sugar before placing it on the baking sheet.
- Storing: Store extra cookies at room temperature for up to 5 days. You may store them in the refrigerator, but they won't be as chewy. Freeze the cookies for up to 2 months.
If you love the classic cinnamon snickerdoodle flavor, try these snickerdoodle bars.
Serving Suggestions
- Just to keep with the cinnamon theme, I recommend more snacks like churro snack mix and churro pretzels. They would be awesome decorations if you add frosting, too!
- Enjoy a hot fall drink like a pumpkin chai latte with your chewy pumpkin snickerdoodle cookies.
- A cold milkshake is great, too! Try a caramel milkshake or an adult version like this boozy caramel apple milkshake.
Recipe FAQs
Sure! Use your favorite homemade recipe or a store-bought cream cheese frosting.
In a pinch, one teaspoon of lemon juice or white vinegar for every half teaspoon of cream of tartar will work. The taste will be a little different.
I don't recommend it. It will be way too sticky to handle, making it difficult to roll them in cinnamon sugar. Plus, this keeps them from spreading too quickly.
More Delicious Cookie Recipes
Do you like cookie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pumpkin Snickerdoodle Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
For Rolling
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking soda, cream of tartar, and pumpkin pie spice until well combined.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and egg until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and chill for at least 30 minutes.
- In a small bowl, stir together the granulated sugar and cinnamon for rolling.
- Scoop out about 2 tablespoons of dough, roll into a ball, and coat in the cinnamon-sugar mixture.
- Place the coated dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly browned.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- I recommend storing these pumpkin snickerdoodle cookies at room temperature rather than in the fridge to preserve their texture.
- For the best result, don't skip the chilling step. It makes the dough less sticky and easier to roll into balls.
- Avoid overmixing the cookie dough as well. This can cause the cookies to become tough and dense after baking.
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