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Easy Pumpkin Snickerdoodles: Best Fall Cookie Recipe

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Soft, chewy snickerdoodles with a warm pumpkin pie spice coating. A simple, kid-approved fall cookie recipe that’s perfect for gatherings and freezes beautifully.

Ingredients

Scale
  • 2 ¾ cups (350g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) granulated sugar, divided (1 cup for dough, ½ cup for rolling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon fine sea salt
  • Optional: ¼ cup (60g) canned pumpkin (for variation)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Make the spiced sugar coating: In a small bowl, whisk together ½ cup granulated sugar and 2 tablespoons pumpkin pie spice. Set aside.
  3. Cream the butter and sugar: In a large bowl, beat 1 cup softened butter with 1 cup granulated sugar until light and fluffy, about 3 minutes with a mixer on medium speed. Scrape down the sides halfway through.
  4. Add the egg and vanilla: Crack the egg into the butter mixture, add 2 teaspoons vanilla extract, and beat until combined, about 30 seconds.
  5. Whisk the dry ingredients separately: In a medium bowl, whisk together 2 ¾ cups flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, and ½ teaspoon salt.
  6. Combine wet and dry ingredients: Add the flour mixture to the butter mixture in two additions, mixing on low speed after each until just combined. The dough will be thick and slightly sticky.
  7. Scoop and roll: Use a cookie scoop to portion out rounded tablespoons of dough. Roll each portion into a smooth ball between your palms. Then roll each ball generously in the spiced sugar until completely coated.
  8. Place on baking sheets: Arrange the coated dough balls 2 inches apart on the prepared baking sheets.
  9. Bake one sheet at a time: Bake for 10-12 minutes, rotating the pan halfway through. The cookies should look puffed, crackled on top, and slightly golden around the edges. The centers will look soft and underdone.
  10. Cool properly: Let the cookies rest on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tangy flavor and chewy texture. Room temperature ingredients matter for proper creaming. For the best texture, let cookies rest on the baking sheet for 5 minutes after baking. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or freeze unbaked dough balls for later use.

Nutrition

Keywords: pumpkin snickerdoodles, fall cookies, pumpkin pie spice cookies, easy cookie recipe, soft snickerdoodles

Find it online: https://daintydine.com/easy-pumpkin-snickerdoodles-best-fall-cookie-recipe/