Pumpkin Pie Spiced Snickerdoodles
They’re everything you love about the soft sweet cinnamon and sugar cookies, but with a fall twist! Our Pumpkin Pie Spiced Snickerdoodles are a delicious addition to any cookie tray and a great way to use that iconic fall spice blend in a new way.
It’s cookie season! Summer is over, fall is in full swing, and it’s time to get all of the baked fall favorites out. Snickerdoodles are my husband’s absolute favorite cookie and while we love the classic, we especially love a little twist on it, like these Pumpkin Pie Spiced Snickerdoodles! They’re everything you love about this sweet soft cookie but with all of the flavors of fall with our Homemade Pumpkin Pie Spice blend!
Ingredients Needed
- Flour – All-purpose flour is best for this recipe but for a gluten-free option, you can do a straight substitution with this gluten-free flour.
- Eggs – Room temperature eggs are key for these cookies (and for baking in general) because they mix better in a batter and will rise more easily.
- Butter – You can use Salted or Unsalted for this recipe, although unsalted is our preferred. If using salted, just reduce the amount of salt in the dough – see the recipe notes for how.
- Sugar – Good ol’ white granulated sugar is the best! Needed in both the cookie dough and in the sweet pumpkin spiced coating.
- Baking Soda – This is your leavening agent for the cookies.
- Cream of Tartar – This is essential for Snickerdoodle cookies. Not only for the quintessential tangy cream of tartar taste these cookies are known to have but also the leavening it provides with the baking soda.
- Pumpkin Pie Spice– The spice of fall! Plus this spice is so simple and easy to make yourself!
Easy to Make!
These spiced Snickerdoodles are just as easy to make as the classic, but with a spiced twist! But to ensure those thick soft cookies, here are some of the pro tips to keep in mind to get the best cookies every time!
Pro Tips for the BEST Snickerdoodles
Using soft butter is essential to ensuring easy mixing of your butter and sugar. If your butter is too cold, it won’t mix well. If your butter is too soft and almost melty, your mixture will be oily and greasy.
Quickly Soften Butter: The best is to (when you remember)take the butter out of the fridge about an hour before cooking. But if you forgot and you don’t have/want to wait, you can also use this great tip, which is to take a stick of butter, place it on a plate and set it aside. Then heat a glass cup or bowl of water in a microwave for 2 minutes. Once done, remove the water cup/bowl and immediately add the plate with the butter, and shut the door. Let it sit, and soften, in the microwave for 10 minutes. The heat in the microwave after heating the water will soften the butter!
Using room temperature eggs allows for better mixing because the yolk breaks more easily.
Quickly Bring Eggs to Room Temp: Have butter that’s ready but totally forgot to take out some eggs? No problem. Add some warm water (about 100 – 110 degrees water which is about lukewarm) to a bowl and add the eggs. Let them sit for about 10 minutes to warm them up!
Unlike other baked goods that need aeration, when it comes to cookies, you don’t want to overmix. This is because, without the sides of a pan to hold up your dough, your cookies will rise, but then fall. To get those tall thick cookies, you want to mix just enough to blend it all, but not add too much air.
The Iconic Coating. Ahh one of the best parts of this classic cookie and we ensure that there is ultimate pumpkin pie spice flavor for these Pumpkin Pie Spiced Snickerdoodles by not only using this fall spice blend in the dough but also mixed in with the sugar for that classic sugary coating.
Baked to thick soft chewy cookie perfection! We just love how these snickerdoodle cookies are so fast to bake! Just 9 minutes in the oven and done.
No flat cookies here! Follow our pro tips and tricks and get thick soft cookies every time. These gorgeous cookies will be a welcome addition to any fall or holiday get together or cookie platter. Or even in the middle of the summer when you’re missing those pumpkin pie spices!
You Also Might Like
- Chai Spiced Snickerdoodles
- Pumpkin Oatmeal Cookies
- Pecan Sandies
- Peppermint Snowball Cookies
- Homemade Mint Milano Cookies
- Thin Mints From Scratch
- Andes Stuffed Sugar Cookies
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Chai Spiced Snickerdoodles
Equipment
Ingredients
- 1 cup butter, softened salted or unsalted, see recipe notes
- 1 1/4 cup sugar 250 g
- 2 eggs room temperature
- 2 3/4 cup all purpose flour 365 g
- 2 teaspoons cream of tartar 9 g
- 1 teaspoon baking soda 6 g
- 2 1/2 teaspoons chai spice
- 1/4 teaspoon salt (only if using unsalted butter)
Sugar Coating
- 1 tablespoons sugar 20 g
- 2 teaspoons chai spice
- 2 teaspoons cinnamon
Instructions
- Prep: Take butter and eggs out of the fridge at least 60 minutes before you're ready to bake to soften butter and bring eggs to room temperature (or, see recipe notes). Preheat oven to 400 degrees.
- Whisk Dry Ingredients: In a medium-sized bowl, mix the flour with cream of tartar, baking soda, chai spice, (and salt if using unsalted butter), and whisk so that it is all well combined.
- Mix Sugar Coating: In a small bowl, mix the sugar coating and set aside.
- Beat Butter and Sugar: In a large bowl, add softened butter and sugar. Use a hand mixer (or a stand mixer with the paddle attachment) on low speed and mix butter and sugar together until just combined, only about 1-2 minutes.Add one egg at a time, mix in with butter and sugar until just combined, then add the second egg. Beat/mix until eggs are just incorporated, do not overbeat. Only about 15-30 seconds for each egg.
- Add Flour: Slowly add flour mixture to butter, sugar, and eggs, about 1/3 of the mixture at a time. Use a spatula to scrape the butter and sugar off of the edges of the bowl and fold down into flour mixture and mix. Then use a large spoon to mix it all together before adding next 1/3 amount of the flour mixture until all flour is mixed into a dough.
- Roll and Coat: Roll out 1 to 2 inch balls in the palm of your hand, or use a cookie scoop. Roll the ball in the sugar chai coating, ensuring they are all coated.
- Bake: Place coated cookie dough balls on an ungreased baking sheet 2 inches apart and bake in the middle rack for 9 minutes.
- Cool: Let cool on baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy!
These don’t have any pumpkin in them. Disappointing…
You are correct, that’s why they’re called Pumpkin Pie Spiced Snickerdoodles, not Pumpkin Snickerdoodles. Now are you disappointed just by the fact that this recipe doesn’t have pumpkin or are you disappointed that you made the cookies then realized they don’t have pumpkin?