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Pumpkin Spice Snickerdoodles

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These pumpkin spice snickerdoodles are soft, chewy, and bursting with cozy fall flavors. Easy to make and perfect for parties, potlucks, or a comforting autumn treat at home.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon (plus more for rolling)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar (plus 1/4 cup for rolling)
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon (for rolling)
  • Optional: Pinch of nutmeg (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger until well combined.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar with a hand or stand mixer on medium speed for 2-3 minutes until light and fluffy.
  4. Add pumpkin puree, egg, and vanilla extract to the butter mixture and beat until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Scrape down the bowl as needed. If dough is very sticky, let it rest for 5 minutes.
  6. In a small bowl, mix 1/4 cup granulated sugar, 2 teaspoons cinnamon, and a pinch of nutmeg (optional) for the coating.
  7. Scoop dough (about 1.5 tablespoons per cookie), roll into balls, and coat each ball in the cinnamon-sugar mixture.
  8. Place dough balls 2 inches apart on prepared baking sheets.
  9. Bake for 10-12 minutes, until edges are set and tops are slightly cracked. Centers should look soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Serve warm or store in an airtight container once cooled.

Notes

For gluten-free cookies, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free, use plant-based butter. If dough is too sticky, chill for 20-30 minutes. Double-roll in cinnamon sugar for extra crackle. Cookies are best slightly underbaked for a chewy texture. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin spice, snickerdoodles, fall cookies, easy cookies, party cookies, autumn dessert, pumpkin cookies, cinnamon cookies, chewy cookies

Find it online: https://jodierecipes.com/pumpkin-spice-snickerdoodles-recipe-easy-fall-cookies-for-parties/