Pumpkin Spice Snickerdoodles

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Get ready to add Pumpkin Spice Snickerdoodles to your baking plans because they’re incredibly easy to make and absolutely delicious. These cookies have become my go-to fall dessert, and I’m excited to share the recipe with you! The centers are wonderfully soft, and the edges achieve a delightful crispiness. Plus, the entire cookie is coated in a delightful blend of pumpkin and cinnamon spices.

Pumpkin Spice Snickerdoodles

Prep Time 15 minutes
Cook Time 8 minutes
Course Dessert
Servings 28


**For the cookies:**

  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup butter-flavored shortening or regular shortening
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 eggs at room temperature
  • 2 tsp vanilla extract
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp kosher salt

**For the topping:**

  • 1 tbsp pumpkin spice
  • 1 tsp cinnamon
  • 1/4 cup granulated sugar


  • Preheat your oven to 400°F.
  • In the bowl of a stand mixer, combine the butter, shortening, granulated sugar, and light brown sugar. Cream them together until the mixture becomes light and fluffy, which should take about 3-5 minutes.
  • In a separate bowl, sift together the cream of tartar, baking soda, and flour. Then, add in the eggs one at a time, followed by the vanilla extract. Mix until just combined.
  • Slowly incorporate the sifted dry ingredients and salt into the wet mixture until everything is just combined.
  • In a medium-sized bowl, mix together the pumpkin spice, cinnamon, and granulated sugar.
  • Line a baking sheet with parchment paper. Scoop out cookie dough balls (about 2 tbsp of dough per cookie), roll them in the cinnamon sugar mixture, and place them on the cookie sheet about 2 inches apart.
  • Bake for 8 minutes or until the edges are just set. Be careful not to overbake! Once done, remove from the oven and let the cookies rest on the sheet for 3 minutes before transferring them to a cooling rack.

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