Pumpkin Spice Snickerdoodles Recipe

These soft, tender cookies blend the richness of butter and sugar with the cozy essence of pumpkin puree and fall spices. Each bite delivers a comforting taste of autumn, wrapped in a sugary, spiced coating that enhances their melt-in-your-mouth texture. The flavors harmonize perfectly, making them an irresistible seasonal delight.

I’ve been experimenting with various cookie recipes for a while now, and the Pumpkin Spice Snickerdoodles definitely became one of my favorites. I created this recipe using thoughtful amounts like 1/2 cup unsalted butter, 1/2 cup granulated sugar and 1/3 cup pumpkin puree to achieve a moist texture.

I then add in 1 large egg at room temp and 1 tsp vanilla extract to bind everything together. The dry ingredients such as 1 3/4 cups all-purpose flour, 1/2 tsp cream of tartar, 1/4 tsp baking soda and 1/4 tsp salt help give the cookies that perfect lift.

The best part is when I roll the dough in a mix of 1/4 cup granulated sugar and 1 tbsp pumpkin pie spice before baking. This recipe not only offers a delicious fall flavor but also provides a bit of nutritional value from the pumpkin puree.

It fits perfectly within popular fall cookie recipes and is ideal for Halloween cookies too.

Why I Like this Recipe

I love this recipe because the fall flavors, like the pumpkin puree and pumpkin pie spice, totally remind me of autumn and all the cozy vibes. I also enjoy how easy it is to make – even though I’m not the best baker, mixing the ingredients and rolling the dough balls feels fun and simple. The cookies always come out soft and tender, and I really appreciate that buttery, melt-in-your-mouth texture. Finally, I like that each cookie is coated with a sweet, spicy coating that makes every bite a little surprise of flavor.

Ingredients

• Unsalted butter adds rich flavor and smooth texture to each delightful cookie recipe.
• Granulated sugar sweetens the dough while creating crisp edges and a warm caramel note.
• Pumpkin puree adds natural sweetness and moisture along with a touch of autumn flavor.
• Egg supports structure and binding, helping cookies keep their shape during baking.
• All-purpose flour builds the cookie’s framework, providing a balanced, soft, and chewy texture.
• Pumpkin pie spice infuses warm aromatic spices, enhancing each cookie with seasonal comfort.
• Vanilla extract deepens flavor complexity, rounding out sweetness with a smooth finish.

Ingredient Quantities

• 1/2 cup unsalted butter, softend
• 1/2 cup granulated sugar
• 1/3 cup pumpkin puree
• 1 large egg at room temp
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp cream of tartar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup granulated sugar (for rolling)
• 1 tbsp pumpkin pie spice (for rolling)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar until creamy.

3. Mix in 1/3 cup pumpkin puree, 1 large egg at room temperature, and 1 tsp vanilla extract until everything is evenly combined.

4. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 tsp cream of tartar, 1/4 tsp baking soda, and 1/4 tsp salt.

5. Gradually stir the dry ingredients into the wet mixture, being careful to not overmix so your cookies stay tender.

6. Scoop out tablespoon-sized balls of dough and roll them between your hands to form smooth balls.

7. In a small bowl, combine 1/4 cup granulated sugar with 1 tbsp pumpkin pie spice.

8. Roll each dough ball in the sugar-spice mixture until fully coated.

9. Place the coated dough balls about 2 inches apart on the prepared baking sheet.

10. Bake for 10-12 minutes until the edges begin turning lightly golden, then remove from the oven and let cool before enjoying these tasty fall cookies.

Equipment Needed

1. Oven – You’ll need this to preheat to 350°F as stated in the recipe
2. Baking sheet – This is where you’ll place the cookies to bake
3. Parchment paper – Use this to line the baking sheet so the cookies don’t stick
4. Large bowl – For creaming the softened butter and granulated sugar
5. Electric mixer or a whisk – To beat together the butter, sugar, pumpkin puree, egg, and vanilla
6. Medium bowl – For whisking the dry ingredients like flour, cream of tartar, baking soda, and salt
7. Small bowl – To mix the sugar and pumpkin pie spice for coating the dough balls
8. Measuring cups and spoons – To accurately measure all the ingredients
9. Tablespoon or cookie scoop – For forming tablespoon-sized dough balls
10. Cooling rack – To let the cookies cool off after baking

FAQ

Pumpkin Spice Snickerdoodles Recipe Substitutions and Variations

• If you don’t have unsalted butter, you can use salted butter and just reduce the extra salt in the recipe
• You can swap granulated sugar with brown sugar for a richer flavor, though it might make the cookies a bit softer
• If you can’t find pumpkin puree, mashed sweet potato or even butternut squash puree works pretty well though the taste changes slightly
• In place of cream of tartar, use about 1 teaspoon of lemon juice for every 1/2 teaspoon of cream of tartar required
• If you are out of vanilla extract, almond extract is a good substitute but use a little less since it has a stronger flavor

Pro Tips

1. Mix the dough gently after adding the dry ingredients. Overmixing can make the cookies tough so carefully stir just until everything is combined.

2. Let all your ingredients come to room temp before you start mixing. This helps create a smoother and more even dough, so your cookies come out just right.

3. When you’re baking, keep an eye on the timer because ovens can vary a lot. If you see the edges starting to brown too much early on, your cookies might be ready a bit sooner than the recipe states.

4. Try rolling the dough balls a little gently in your hands before coating them. This helps the sugar-spice blend stick better and gives the cookies a more even texture.