Pumpkin Spice Snickerdoodles are a soft, pillowy vanilla cookie rolled in pumpkin pie spice & sugar before baking! Fun Fall twist to classic snickerdoodle cookie recipe!
What is a Snickerdoodle?
A classic Snickerdoodle cookie is a soft and chewy vanilla cookie that is rolled in Cinnamon and Sugar before baking. It’s signature chewy texture comes from adding either cornstarch or Cream of Tartar to the cookie dough.
If you love the classic Cinnamon and Sugar Snickerdoodle cookies, you are going to love these! This cookie is the perfect marriage of tender vanilla cookie and pumpkin spice flavor. This is a cookie like you’ve never had!
What Ingredients are in Pumpkin Spice Snickerdoodle Cookies?
Simple, everyday ingredients are all you need for the base of these Pumpkin Spice Snickerdoodle Cookies! Just take a peek! Specific measurements will be included below in the printable recipe card.
- butter
- sugar
- egg
- vanilla
- baking powder
- flour
- cornstarch
- pumpkin spice and sugar
How to make Pumpkin Spice Snickerdoodles
Pumpkin Spice Snickerdoodle cookies are made with the same method as most cookies. First, butter and sugar are creamed together until light in color and fluffy in texture. Next, vanilla and eggs go into the mix. After the eggs have been fully incorporated, add flour, baking powder, salt and corn starch. (The cornstarch helps keep them super soft!)
The dough will be very soft, but should be able to easily be scooped and rolled. Scoop and roll the dough into equal sized balls. I like to use a cookie scoop to achieve consistent results.
Now, roll each cookie dough ball into a mixture of Pumpkin Pie Spice and Sugar, this subtle change from the classic snickerdoodle cookie will make all of the difference.
Arrange the cookies on a parchment lined cookie sheet (or be sure to spray the cookie sheet with non-stick spray!) and bake at 350° for 8-10 minutes. Make sure to take them out of the oven before they start turning brown to insure the perfect soft cookie.
How to store your Pumpkin Spice Snickerdoodle Cookies
Store in an airtight container at room temperature for up to 3 days. If you’d like your cookies to last a bit longer, you can freeze them for up to 3 months. Be sure to pull them out of the freezer for 30 minutes before eating to bring them up to room temperature.
How to Freeze Pumpkin Spice Snickerdoodle Cookie Dough
If you’d like to freeze the dough before baking, I would suggest scooping the dough, rolling it in the pumpkin spice and sugar mix and then freezing the balls on a cookie sheet for about 1 hour. After the hour is over, you can then toss the cookie dough balls into a zip top bag without the cookie dough balls sticking to each other.
When you are ready to bake the cookies, arrange on the cookie sheet and let them sit at room temperature while your oven preheats. You will then bake as usual.
Pumpkin Spice Snickerdoodle Cookies
Pumpkin Spice Snickerdoodles are a soft, pillowy vanilla cookie rolled in pumpkin pie spice & sugar before baking! Fun Fall twist to classic snickerdoodle cookie recipe!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 8 minutes
Servings: 24 cookies
Calories: 91kcal
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/2 tsp cornstarch
Pumpkin Pie Spice ans Sugar Mixture
- 1/4 cup sugar
- 1 tsp pumpkin pie spice
Instructions
-
Preheat the oven to 350°.
-
Cream together the butter and sugar.
-
Add in the eggs and vanilla. Mix thoroughly.
-
Next, add in the flour, baking powder and cornstarch. Mix until the dough forms. Dough will by soft and slightly sticky but should easily roll into a ball.
-
Scoop the dough into equal sized balls. Roll the balls into the pumpkin pie spice and sugar mixture. Arrange on a parchment paper lined cookie sheet.*
-
Bake at 350° for 8-10 minutes.
-
Allow to cool on the pan for 3-5 minutes and then move to a wire cooling rack.
Notes
*if you are not using parchment paper, make sure to spray with non-stick spray!
Nutrition
Serving: 1Cookies | Calories: 91kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 40mg | Potassium: 34mg | Fiber: 1g | Sugar: 7g | Vitamin A: 128IU | Calcium: 14mg | Iron: 1mg
Do you have to have Cream of Tartar for Snickerdoodles?
Cream of Tartar is one of the ingredients that gives Snickerdoodles its distinct flavor & texture. It makes it so that these cookies don’t just taste like sugar cookies with a cinnamon sugar coating. The flavor is unique and fairly difficult to replicate. Nevertheless, if you’re out and don’t want to run to the store, you can substitute corn starch or baking powder instead, being as baking powder actually contains Cream of Tartar!
Pumpkin Spice Snickerdoodles are a soft, pillowy vanilla cookie rolled in pumpkin pie spice & sugar before baking! Fun Fall twist to classic snickerdoodle cookie recipe!
