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Pumpkin Spice Snickerdoodles

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Soft, chewy, and packed with warm pumpkin spice flavor, these snickerdoodles are the perfect fall cookie. Easy to make with simple ingredients, they’re a cozy treat for any autumn occasion.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled (brown it for extra flavor, optional)
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • For Rolling:
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice (optional)

Instructions

  1. Prep the ingredients: Measure out all ingredients. Melt the butter and let it cool slightly. If browning, cook until golden and nutty, then cool until just warm.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar, cinnamon, ginger, nutmeg, allspice, cloves, and salt.
  3. Combine wet ingredients: In a large bowl, whisk together melted (or browned) butter, brown sugar, and granulated sugar until smooth. Add pumpkin puree, egg yolk, and vanilla extract. Whisk until creamy and fully incorporated.
  4. Make the dough: Gently fold dry ingredients into wet mixture using a spatula. Mix just until no dry streaks remain. Dough will be soft and sticky.
  5. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (longer is better for thicker cookies).
  6. Preheat oven & prep rolling sugar: Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. In a small bowl, mix rolling sugar, cinnamon, and pumpkin pie spice if using.
  7. Scoop & roll: Portion out heaping tablespoon-sized balls of dough (about 1.5 tablespoons or 30g each). Roll each ball in cinnamon-sugar mixture until fully coated.
  8. Bake: Arrange cookies 2 inches apart on prepared sheets. Bake for 10-12 minutes, until edges are set and centers look slightly underdone. Rotate pans halfway through if baking two sheets at once.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For best flavor, brown the butter before using. Chill the dough for at least 30 minutes to prevent spreading and ensure chewy centers. Use just the egg yolk for a tender, non-cakey texture. For gluten-free or dairy-free adaptations, use a 1-to-1 gluten-free flour blend or plant-based butter. Cookies taste even better the next day as flavors deepen.

Nutrition

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

Find it online: https://chrisfeasts.com/pumpkin-spice-snickerdoodles-recipe-easy-soft-and-chewy-cookies-for-fall/