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As the leaves begin to change and the air turns crisp, the comforting aroma of freshly baked goods fills kitchens across the country. One of the most cherished treats of the fall season is undoubtedly the Pumpkin Spice Snickerdoodle Cookie. This delightful recipe marries the traditional flavors of snickerdoodles—sugar, cinnamon, and that signature chewy texture—with the warm, inviting essence of pumpkin spice. Each bite offers a unique blend of sweet and spice, making these cookies a perfect accompaniment to a cozy evening or a festive gathering.

Pumpkin Snickerdoodle Cookies

Fall in love with baking this season by trying out Pumpkin Spice Snickerdoodle Cookies! This delightful recipe combines the beloved chewy texture of traditional snickerdoodles with the warm, comforting flavors of pumpkin spice. Discover how simple ingredients like pumpkin puree, butter, and a mix of spices come together to create a cookie that’s perfect for cozy evenings or festive gatherings. Follow our step-by-step guide to mastering this seasonal favorite!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1 cup canned pumpkin puree

1 large egg

2 teaspoons vanilla extract

3 1/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon cloves

1/4 cup granulated sugar (for rolling)

2 tablespoons ground cinnamon (for rolling)

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream the butters and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3-4 minutes with a hand mixer.

      Incorporate pumpkin and egg: Add in the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until well combined.

        Mix dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.

          Combine dry with wet: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to over-mix the dough.

            Prepare the cinnamon sugar: In a small bowl, combine the 1/4 cup of granulated sugar with the 2 tablespoons of ground cinnamon.

              Shape the cookies: Using a cookie scoop or your hands, scoop out about 2 tablespoons of dough and roll it into a ball. Roll the dough ball in the cinnamon-sugar mixture until fully coated.

                Bake: Place the cookie balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.

                  Cool: Remove cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Serve and enjoy: Enjoy these delightful pumpkin snickerdoodle cookies with a warm cup of your favorite beverage!

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | About 24 cookies