Pumpkin Spice Snickerdoodle Cookies

You’ve seen the pumpkin spice memes. You’ve rolled your eyes at the seasonal mania. But what if you’re missing out on something legitimately incredible because you’re too busy being a hater?

These aren’t your basic PSL. This is the cookie that will make you forget every overhyped, underwhelming pumpkin product you’ve ever tried.

We’ve weaponized autumn’s favorite flavor profile and fused it with the timeless, chewy perfection of a snickerdoodle. The result is a cookie so good, it might just cause a family argument over the last one.

Stop settling for mediocre fall treats. It’s time to upgrade your baking game.

Why This Recipe Slaps

This recipe works because it’s a masterclass in balance. The warmth of pumpkin spice doesn’t overpower the cookie; it complements the classic tangy, buttery snickerdoodle base.

You get the best of both worlds in every single bite.

The texture is a perfect chewy-on-the-inside, slightly crisp-on-the-outside situation. The rolling in spiced sugar isn’t just for looks—it creates a deliciously crunchy, fragrant crust that gives way to a soft, pillowy center. It’s textural heaven.

Honestly, the aroma alone is worth the price of admission.

Your kitchen will smell like a fall fantasyland, and you will instantly become the most popular person in your household. You’re welcome.

Gear Up: What You’ll Need

Gather your ingredients. Using room temperature ingredients is non-negotiable for the right texture, so plan ahead.

Don’t be the person who tries to microwave cold butter into submission.

For the Cookies:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¾ cup pure pumpkin puree (not pumpkin pie filling)
• 3 ¼ cups all-purpose flour
• 2 teaspoons cream of tartar (this is what makes a snickerdoodle a snickerdoodle)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice

For the Spiced Sugar Coating:

• ½ cup granulated sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon

Your Game Plan: Baking Instructions

Follow these steps. Precision is key, but don’t stress—it’s still just cookies, not rocket science.

1. Prep Work: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
   

   Do not skip the parchment paper unless you enjoy scrubbing pans.

2. Cream It Good: In a large bowl, cream together the room-temperature butter and 1 ½ cups sugar until it’s light and fluffy. This should take about 2-3 minutes with a mixer. This step incorporates air, which is crucial for lift.
3. Wet Team: Beat in the eggs, one at a time, followed by the vanilla extract and pumpkin puree.
   

   Mix until just combined. It might look a little curdled—that’s the pumpkin’s fault, and it’s fine.

4. Dry Team: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 teaspoons of pumpkin pie spice. This ensures the leavening agents are evenly distributed.
5. Combine Forces: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain.
   

   Don’t overmix! Overmixed dough = tough cookies.

6. Chill Out: Cover the dough and refrigerate for at least 30 minutes. This is mandatory.
   

   Chilled dough prevents your cookies from spreading into sad, flat pancakes in the oven.

7. Coating Station: While the dough chills, make the spiced sugar coating. Mix the ½ cup sugar, 1 tablespoon pumpkin pie spice, and cinnamon in a small bowl.
8. Scoop and Roll: Scoop out about 1.5 tablespoons of dough per cookie. Roll each ball of dough generously in the spiced sugar mixture until fully coated.
9. Bake: Place dough balls about 2 inches apart on your prepared baking sheets.
   

   Bake for 10-12 minutes. The edges will be set, but the centers should still look soft. They continue to cook on the hot tray out of the oven.

10. The Cool Down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
    

    This is the final step to achieving the perfect texture.

Keeping the Magic Alive: Storage Instructions

If these last more than a day, congratulations on your incredible willpower. To keep them fresh, store cooled cookies in an airtight container at room temperature. They’ll be perfect for up to 5 days.

For longer-term storage, you can freeze the baked cookies for up to 3 months.

Thaw at room temperature. You can also freeze the unbaked dough balls on a tray before transferring them to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

Why You Should Make These Immediately

Beyond being ridiculously delicious, this recipe is a crowd-pleaser.

It’s the ultimate treat for fall gatherings, bake sales, or just bribing your neighbors. The pumpkin puree adds moisture, allowing for a softer, cake-like crumb that stays fresh longer.

It’s also a fantastic way to use that lone can of pumpkin puree sitting in your pantry. You’re not just baking; you’re performing a public service by preventing food waste.

You’re a hero in an apron.

Don’t Screw This Up: Common Mistakes

Even legends make mistakes. Avoid these pitfalls to ensure cookie perfection.

Using Cold Ingredients

Room temperature butter and eggs emulsify properly with the sugar, creating a homogenous dough that bakes evenly. Cold ingredients lead to a greasy, dense mess.

Skipping the Chill Time

This is the number one reason cookies spread.

Chilling the dough solidifies the fat, so it takes longer to melt in the oven, giving the cookie time to set before flattening. Impatience makes flat cookies.

Overmeasuring the Flour

The most common baking error. Spoon flour into your measuring cup and level it off.

Don’t scoop directly from the bag—you’ll pack in too much flour and get dry, crumbly cookies.

Overbaking

They should come out when they still look a little underdone in the middle. They continue to cook on the hot baking sheet. If you wait for them to look “done” in the oven, you’ll have crunchy, overdone cookies.

Shake It Up: Alternatives & Swaps

Feel like a rebel?

Try these twists.

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture might be slightly more delicate, but it works.
• Dairy-Free: Use a high-quality vegan butter stick. The flavor and texture will be nearly identical.
• Spice Freak: Add a pinch of black pepper or cayenne to the sugar coating for a surprising and delicious kick.
• Add-Ins: Fold in ½ cup of white chocolate chips or toasted pecans into the dough for extra texture and flavor.

FAQ

Can I use homemade pumpkin pie spice?

Absolutely.

IMO, homemade is often better. A simple blend is 1 ½ tbsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, ½ tsp allspice, and ½ tsp cloves. Mix it up and use it in both the dough and the coating.

My dough is really sticky.

Help!

This is normal thanks to the pumpkin puree. That’s why the chilling step is so important—it firms everything up. If it’s still too sticky to handle after chilling, you can very lightly flour your hands when rolling.

Why did my cookies come out cakey?

The pumpkin puree adds moisture, which naturally leads to a softer, more cake-like texture compared to a standard snickerdoodle.

This is by design! If you want them less cakey, try reducing the pumpkin puree by a tablespoon or two.

Can I make the dough ahead of time?

Yes. FYI, the dough balls can be kept in the refrigerator for up to 2 days before baking.

You can also freeze them for up to 3 months and bake from frozen as needed.

Final Thoughts

This isn’t just another pumpkin spice recipe. This is the cookie that will convert the skeptics and delight the fanatics. It takes a classic and makes it objectively better.

The process is simple, the payoff is huge, and the bragging rights are forever.

Your fall baking lineup has been waiting for this. Now go preheat your oven and become the legend you were meant to be.

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