Pumpkin Spice Snickerdoodles
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Cozy up with these Pumpkin Spice Snickerdoodles! Soft, chewy, and packed with fall flavors, they’re the perfect mix of cinnamon, sugar, and pumpkin. A quick, easy treat that’ll have your kitchen smelling heavenly!
Did you know that pumpkin spice desserts and drinks don’t actually get their taste from pumpkin itself? The taste we all love comes from the mixture of our favorite fall spices, cinnamon, nutmeg, cloves, and ginger. This recipe takes the original snickerdoodle cookie to a pumpkin spice level and without the hassle of using real pumpkin.
Using real pumpkin in a cookie can make for a cakey texture. The high moisture content can cause issues. To combat this, you have to use a process to strain the water from the pumpkin, which is a process of itself when you just want a pumpkin spice cookie.
This recipe gives you the best of both worlds, the wonderful taste of our favorite pumpkin spice and the ease of a no fuss recipe.
What You’ll Need to Make Pumpkin Spice Snickerdoodles:
Ingredients:
- granulated sugar
- light brown sugar
- butter
- shortening
- large eggs
- vanilla extract
- all purpose flour
- cream of tartar
- pumpkin pie spice
- baking soda
- salt
For Coating
-
light brown sugar
-
granulated sugar
-
pumpkin pie spice
How To Make Pumpkin Spice Snickerdoodles:
Preheat your oven to 400 degrees before you start making these stunning Pumpkin Spice Snickerdoodle cookies. Add the butter and sugars to a large bowl. Using a hand mixer or a stand mixer, cream the sugar and butter.
Next, add the shortening, eggs, and vanilla and mix until smooth and creamy.
In another medium bowl, whisk the flour, cream of tartar, baking soda, and salt.
Gradually add the dry mixture into the wet mixture, while mixing, until just combined, a few streaks of flour are ok.
Cover Pumpkin Spice Snickerdoodle batter with plastic wrap and chill in the fridge for at least an hour.
In a separate small bowl, mix the light brown sugar and pumpkin pie spice together. Scoop dough with a cookie scoop, or just measure about 1 Tablespoon of dough.
Roll into a ball with your hand.
Place the ball of dough into the brown sugar mixture and roll until completely coated.
Place the cookie balls 2 inches apart on an ungreased cookie sheet. Bake Pumpkin Spice Snickerdoodles for 8-10 minutes, until the cookie is just set and no longer looks wet.
Remove from the oven and transfer the cookies to a wire rack to cool.
Enjoy these Pumpkin Spice Snickerdoodles with a glass of milk or without! You’ll love them either way!!
Don’t have pumpkin pie spice in your pantry? No problem!
Mix up 3 tablespoons cinnamon, 2 teaspoons each ground ginger & nutmeg and 1 1/2 teaspoons each nutmeg and cloves and you’ve got your own pumpkin pie spice!
More pumpkin spice recipes you’ll love!
Ingredients
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup butter softened
- 1/2 cup shortening
- 2 eggs large
- 2 tsp vanilla extract
- 2 3/4 cup all purpose flour
- 2 tsp cream of tartar
- 3 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp salt
Coating
- 1 tbsp light brown sugar
- 1 tbsp granulated sugar
- 1 tsp pumpkin pie spice
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, using a hand mixer or a stand mixer, cream the sugar and butter. Add in shortening, eggs, and vanilla and mix until smooth and creamy. Set aside.
- In a medium bowl, whisk the flour, cream of tartar, baking soda, and salt. Gradually add the dry mixture into the wet mixture, while mixing, until just combined. Chill in the fridge for 1 hour.
- In a small bowl, mix the light brown sugar and pumpkin pie spice together. Scoop a heaping tablespoon amount of cookie dough and roll into a ball with your hand. Place the ball of dough into the brown sugar mixture and roll around until completely coated.
- Place the cookie balls 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes, until the cookie no longer looks wet. Remove from the oven and transfer the cookies to a wire rack to cool.
