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To make these tasty cookies, you need: - 2 ¾ cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon pumpkin pie spice - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - ¼ cup brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract These ingredients work together to create a soft and chewy cookie with a warm flavor. You can add a few extra touches for more flavor: - ½ cup chopped nuts (like pecans or walnuts) - ½ cup chocolate chips for a sweet twist - A pinch of nutmeg to enhance the spice profile These options can make your cookies even more delicious and fun! If you're missing an ingredient, here are some easy swaps: - Use baking powder instead of cream of tartar (just add 1 teaspoon) - Substitute coconut oil or margarine for butter - Swap the egg for ¼ cup applesauce for a vegan option These substitutions can help you make the cookies based on what you have at home. Enjoy your baking! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, mix 2 ¾ cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of salt. This mix adds flavor and helps the cookies rise. Set this bowl aside. Next, take a large bowl and add 1 cup of softened unsalted butter, 1 ½ cups of granulated sugar, and ¼ cup of brown sugar. Beat this mixture until it is light and fluffy. This should take about 3 minutes. Then, add in 1 large egg and 1 teaspoon of vanilla extract. Mix until everything blends well. Gradually stir in your dry mix until a soft dough forms. In a small bowl, combine 2 tablespoons of sugar with 1 teaspoon of pumpkin pie spice. This will be your rolling mix. Scoop tablespoons of your dough and roll them into balls about 1.5 inches wide. After rolling, coat each ball in the cinnamon-sugar mixture until it is fully covered. This step adds a sweet crunch to your cookies. Place the dough balls on the prepared baking sheets. Make sure to space them about 2 inches apart. This gives them room to spread while baking. Bake the cookies in your preheated oven for 10 to 12 minutes. You want the edges to turn lightly golden. When they are done, remove them from the oven. Let them cool on the baking sheets for 5 minutes. After that, transfer them to wire racks to cool completely. Enjoy the sweet aroma as they cool, filling your kitchen with a warm, inviting scent. To make the best pumpkin spice snickerdoodles, use room temperature butter. This helps the butter mix well with sugar. Cream the butter and sugars until the mix is light. This step adds air for fluffy cookies. When adding dry ingredients, mix gently. Over-mixing can make the cookies tough. Roll the dough balls in the cinnamon-sugar mix well. This gives them a nice crust. Bake just until the edges turn golden. This keeps the center soft and chewy. One common mistake is not measuring flour correctly. Too much flour can make dry cookies. Use the spoon and level method for precise measuring. Another mistake is baking for too long. Keep an eye on the cookies; they will continue to cook after you take them out. Lastly, don't skip the cooling step. Letting them cool on the baking sheet helps them set perfectly. To serve your pumpkin spice snickerdoodles nicely, use a colorful platter. Add a sprinkle of pumpkin spice on top for flair. Pair the cookies with warm cider or tea. This makes a cozy treat for any gathering. You can also stack them high for an eye-catching display. A few cinnamon sticks nearby add a nice touch too! Pro Tips Chill the Dough: For thicker and chewier cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and enhances the flavors. Use Fresh Spices: Ensure your pumpkin pie spice and cinnamon are fresh for the best flavor. Old spices can lose their potency and diminish the cookie's taste. Experiment with Mix-ins: Add chocolate chips, nuts, or dried cranberries for a fun twist on these snickerdoodles. They add texture and flavor complexity. Perfect Baking Time: Keep an eye on the cookies as they bake. They should be lightly golden around the edges but still soft in the center for the perfect texture. {{image_2}} You can add chocolate chips to your pumpkin spice snickerdoodles. This twist brings a rich, sweet flavor that pairs well with the warm spices. Simply fold in one cup of semi-sweet or dark chocolate chips into your dough after mixing the wet and dry ingredients. Bake as usual, and enjoy the delightful combination of chocolate and pumpkin spice. Nuts add a nice crunch to your cookies. You can use walnuts, pecans, or even almonds. Chop about half a cup of your chosen nuts and mix them into the dough when you combine the wet and dry ingredients. This variation adds texture and a nutty flavor that balances the sweetness of the cookie. For a gluten-free option, swap the all-purpose flour with a gluten-free all-purpose blend. Be sure to choose a blend that includes xanthan gum for the best texture. Follow the same steps in the recipe. You will have delicious gluten-free pumpkin spice snickerdoodles that everyone can enjoy! To keep your Pumpkin Spice Snickerdoodles fresh, place them in an airtight container. Line the bottom with parchment paper to absorb moisture. This method keeps them soft and tasty. Store them at room temperature for up to a week. If you want to enjoy them longer, freezing is the way to go. Freezing your cookies is simple and effective. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about two hours. Once frozen, transfer them to a freezer bag. Remove as much air as possible to prevent freezer burn. These cookies can last up to three months in the freezer. When you're ready to enjoy a cookie, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes. This warms them up and revives their original texture. You can also use a microwave. Heat for about 10-15 seconds. Just be careful not to overheat, or they will become hard. Enjoy your cozy treat! Yes, you can make pumpkin spice snickerdoodles ahead of time. You can mix the dough and chill it. This makes the dough easier to handle. Chill it for at least one hour. You can also roll the dough into balls and freeze them. Just bake them straight from the freezer. This saves time when you want fresh cookies! The best way to enjoy pumpkin spice snickerdoodles is warm. They are soft and chewy right out of the oven. Pair them with a warm drink like cider or tea. You can also sprinkle a bit of extra pumpkin spice on top for more flavor. Sharing them with friends or family makes it even better! You can buy pumpkin spice snickerdoodles at bakeries or coffee shops in the fall. Some grocery stores may also carry them. If you want them fresh, I recommend baking at home. This way, you can control the taste and enjoy them warm! You learned about making Pumpkin Spice Snickerdoodles in this post. We covered ingredients, steps, tips, and variations. With the right ingredients, the perfect dough, and baking techniques, you can craft tasty cookies. Remember to store them correctly to keep them fresh. Making variations keeps the fun alive. Enjoy serving these cookies to friends and family. Now, it’s your turn to bake. Happy baking!

Pumpkin Spice Snickerdoodles

Deliciously soft and spiced cookies perfect for autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 2.75 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 0.25 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar for rolling
  • 1 teaspoon pumpkin pie spice for rolling

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  • Add the egg and vanilla extract to the butter mixture, mixing until combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring until your dough forms.
  • In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of pumpkin pie spice for rolling.
  • Scoop tablespoons of dough and roll them into balls (about 1.5 inches in diameter).
  • Roll each dough ball in the cinnamon-sugar mixture until fully coated.
  • Place the rolled dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  • Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

Serve the snickerdoodles on a festive platter, sprinkle with a pinch of additional pumpkin spice for an autumn touch, and pair with a warm cup of cider or tea for a cozy experience!
Keyword autumn, cookies, pumpkin spice, snickerdoodles