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These cookies are a twist on the classic Snickerdoodle Cookie. Soft, fluffy sugar cookie-like cookies dusted in just the right amount of pumpkin pie spice to remind you of a crisp fall afternoon.
These Are My Family’s Favorite Fall Cookies
I know that saying these are the best cookies I’ve ever made is a BIG statement, but that’s what my husband and kids think. I tend to agree with them but for some added reasons:
- This recipe is adapted from my Mom’s Signature Snickerdoodle Recipe. I grew up eating her snickerdoodles my entire childhood.
- Regardless of the number of times I make these cookies, they always turn out perfectly soft and pillowy so I call it a no-fail cookie recipe.
- And as a bonus – the house smells amazing while these delicious cookies are baking. Everyone will come running to see what you are making.
Pumpkin Pie Spice Snickerdoodle Cookie Ingredients
Butter – I like using salted butter in this recipe. I find the extra salt brings out the pumpkin pie spice. Make sure that your butter is at room temperature.
Eggs – For baking, it’s always a good idea to bring your eggs to room temperature too.
Cream of Tartar – You buy this in the grocery store’s spice aisle. It’s colored white and helps keep these cookies light and fluffy.
Let’s Make the Pumpkin Pie Spice Snickerdoodle Cookies
- Start by creaming (with a mixer) the butter, sugar, and eggs.
- Add the dry ingredients (four, cream of tartar, baking soda, salt, and pumpkin pie spice) and mix until the cookie dough comes together.
- Chill the dough for 1-2 hours.
- With a fork, mix the pumpkin pie spice and sugar together in a small bowl.
- Shape the cookies into walnut-sized balls and roll them in the pumpkin spice.
- Bake at 375° for 13 minutes.
Frequently Asked Questions
I’ve read that you can substitute it by using fresh lemon juice or white vinegar but I’ve never really tried it so I’m not 100% sure. I recommend buying a small container of cream of tartar; it’s very shelf-stable so it will last a long time.
Chilling any type of cookie dough helps the fats to re-solidify which results in a cookie that does not spread as much. For this recipe, I recommend chilling the dough for 1-2 hours and even overnight if you have the time.
You can use just cinnamon which would be a classic snickerdoodle cookie. But you can make your own pumpkin pie spice by combining, cinnamon, allspice, nutmeg, and ginger.
Krazy Kitchen Mom Tips
- For my fall and winter holiday baking, I like to make cookie dough in advance and then bake several types of cookies all on the same day. This recipe works really well as a make-ahead dough. You can make it 2-3 days in advance wrapped in plastic wrap and stored in the refrigerator. You can also freeze the uncooked dough for up to 2 months.
- Some snickerdoodle cookie recipes call for flattening the cookie balls slightly before baking. For this recipe, I recommend that you bake them without flattening them. The result will be a nicely rounded fluffy cookie.
- Don’t overbake these cookies. All ovens vary in terms of temperature and these cookies bake perfectly for 13-14 minutes every time.
- Make a double batch! You won’t be sorry!
More Fall Recipes
Pumpkin Pie Spice Snickerdoodle Cookies
Ingredients
Method
- Preheat oven to 375°.
- In a small bowl, make the sugar dusting by combining the pumpkin pie spice and sugar. Set it aside until needed.
- Sift together, flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
- With a stand mixer or hand mixer, mix butter, sugar, and eggs for 3 minutes until they are fluffy.
- Add the dry ingredients 1/3 cup at a time and mix until fully incorporated.
- Cover dough and chill it for 1-2 hours or overnight.
- Roll chilled dough into walnut-sized balls.
- Roll cookie dough balls in the sugar pumpkin dusting.
- Place the cookies on a parchment paper-lined cookie sheet.
- Bake for 13 minutes.
Notes
- For my fall and winter holiday baking, I like to make cookie dough in advance and then bake several types of cookies all on the same day. This recipe works really well as a make-ahead dough. You can make it 2-3 days in advance wrapped in plastic wrap and stored in the refrigerator. You can also freeze the uncooked dough for up to 2 months.
- Some snickerdoodle cookie recipes call for flattening the cookie balls slightly before baking. For this recipe, I recommend that you bake them without flattening them. The result will be a nicely rounded fluffy cookie.
- Don’t overbake these cookies. All ovens vary in terms of temperature and these cookies bake perfectly for 13-14 minutes every time.
- Make a double batch! You won’t be sorry!
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