Pumpkin Snickerdoodle Cookies

These easy Pumpkin Snickerdoodle Cookies are a great homemade treat for fall. They combine cinnamon sugar with pumpkin pie spice to create the ultimate bite.

Prep Time15

Cook Time12

Chill Time30

Total Time57

Servings:

Calories: 175kcal

Author: Karin and Ken

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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