Pumpkin Spice Snickerdoodles

4.72 from 7 votes

Pumpkin Spice Snickerdoodles are snickerdoodles filled with pumpkin pie spice!! These are the best fall cookie; they’re sweet and warm with that familiar spice mix and we love making them all year long!

I used my favorite snickerdoodle recipe and added my favorite spice to make this easy cookie recipe.


stack of snickerdoodles with pumpkin pie spice behind

A friend of mine recently posted on Facebook that she hates pumpkin season because it ruins summer; that bloggers start posting pumpkin recipes in August when it’s still warm and not yet fall (guilty as charged). What do you think?

For me, I love summer for about 2-3 weeks. I love being able to travel without worrying about school schedules and I really love not having a schedule and being able to sleep in, etc. Like I said, however, that only lasts about 2-3 weeks.

I will admit that summer is much easier now that Jordan is older (I don’t have to keep her busy as much) but still – no schedule or routine is hard. Plus, I’m not a millionaire: travel is expensive. I have dreams of traveling all summer long but really, I’d miss Abby too much. And don’t even get me started on how freaking hot it is in Sacramento. This Bay Area girl loves her fog and boy, do we NOT get that.

So, for me, by August I’m in the fall anticipation stage: I’m building the excitement for myself because it’s back-to-school which means that fall is right around the corner (along with my birthday, ahem). Also, August means that in about 2 months (or three) it’ll finally drop into the 70s and I can break out my jeans (and hope they still fit).

Basically I’m in camp BRING ON THE PUMPKIN IN AUGUST because I just love fall way more than I love summer! What do you think?

Either way, these cookies can satisfy both camps because they’re pumpkin spice: no actual pumpkin was harmed in the making of these cookies.

Pumpkin Spice Snickerdoodles are my favorite snickerdoodle recipe with some pumpkin spices mixed in – they’re the perfect cookie to get you in the fall mood!

stack of snickerdoodles with pumpkin spice

I love cookies. They’re so easy to make, easy to eat and great for serving at parties or giving away. I post a lot of chocolate chip cookies but if I’m being honest I love sugar cookies best. I love them with sprinkles, with frosting and when I turn them into snickerdoodles!

What is a snickerdoodle cookie?

My perfect sugar cookie recipe is the base for all of my snickerdoodles. After I created that recipe and started researching snickerdoodles, I realized that that recipe satisfied the main requirement for a cookie to be a snickerdoodle: cream of tartar. The acid in cream of tartar is what gives snickerdoodles their distinct flavor (and some of that softness). It’s what separates a snickerdoodle from a plain old cinnamon cookie.

Once I turned that recipe into snickerdoodles once, I knew I needed to do it again and again! That’s where this pumpkin spice version comes in.

What spices are in snickerdoodles?

For the traditional recipe, cinnamon is the spice. It’s not usually in the cookie but instead it’s mixed with sugar and the cookies are coated before baking. They have a crunch and a churro-like flavor to them because of the cinnamon sugar.

For my pumpkin spice version, instead of cinnamon I use pumpkin pie spice IN the cookies and with the sugar to coat them before baking. Pumpkin spice is like cinnamon but has additional spices like ginger and allspice, giving it that warm and cozy fall flavor.

You can buy pumpkin spice in the spice aisle or make your own pumpkin pie spice from my recipe!

stack of pumpkin spice snickerdoodles

Seriously, this is the best snickerdoodle recipe around. I love that the cookies are chewy but also pillowy soft. They’re one of my favorite cookies of all time.

The best part about this cookie recipe is that you don’t need to chill them!

That’s right: just mix and bake. That means pumpkin spice cookies in just 30 minutes or less.

Can you freeze snickerdoodles?

Since cookie making ramps up in the fall you might be wondering if you can make these ahead of time and you can. I love to freeze desserts, especially cookies. Just place them in an airtight container or bag and freeze for up to a month. Let them defrost on the counter and they’ll be just as good as when you made them.

pumpkin spice snickerdoodles in a stack on cutting board

Tips for making pumpkin spice snickerdoodles:

More unique snickerdoodle cookie recipes:

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Pumpkin Spice Snickerdoodles

We love this easy cookie recipe! Make snickerdoodles with pumpkin pie spice! Pumpkin Spice Snickerdoodles are the best fall cookie recipe!
4.72 from 7 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 24 cookies
Serving Size 1 cookie


  • 3/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 cups all purpose flour

For topping:


  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
  • Cream butter and 3/4 cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, pumpkin spice and salt. Slowly mix in flour until the mixture is just combined.
  • Place remaining 1/3 cup sugar and pumpkin spice in a small bowl and stir.
  • Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2” apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
  • Store in an airtight container for up to 3 days or freeze for up to 1 month.

Recipe Video

Nutrition Information

Serving: 1cookie | Calories: 181kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 857mg | Fiber: 1g | Sugar: 15g

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword cookies

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collage photo of two pumpkin spice snickerdoodle photos

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Recipe Rating

21 CommentsLeave a comment or review

  1. These were so soft and tasty! I’m a nanny so I had the help of some little hands and they thoroughly enjoyed it as well. My husband was so happy that I brought a few home to him too. Definitely will be making again!

  2. Turned out beautifully. I doubled the recipe and used the Starbucks Pumpkin Spice Topping mixture I had in lieu of “pumpkin pie spice” (same stuff though- ground cinnamon, ginger, nutmeg, & clove). I’ve seen some poor reviews on Pinterest, but one looked like they forgot to add the flour, and one should always make sure you have fresh baking soda and cream of tartar as these are the leavening agents. I love these Pumpkin Spice Sandies as I call them! Definitely writing this recipe down in our favorite recipes book!

  3. Hello from Alaska! I saw these and are excited to make them – tonight in fact. I just wondered something. I noticed that you add the spice, salt, and other things into the creamed mixture and then the flour. I wondered if there was a specific reason for that – instead of adding all the dry ingredients to the flour and mix in at once? Thank you for sharing this recipe!

  4. I just finished making these and not only does my house smell fantastic but now I have some delicious cookies to munch on. I tried a different snickerdoodle recipe before and my husband was not impressed, he said that they just tasted of sugar, but he has already devoured 2 of these and is reaching for his third. So thank you so much for this recipe!

  5. I am going to make these yummy cookies, but I am with your friend on the pumpkin push to herald fall in a month before the actual new season is underway. I love warm temps, swimming at the beach or in the pool and our days for that are limited here in New England. In less than a month the night temps will get so cool that we won’t be swimming any longer, outdoors! The gardens will be prepped for winter and our time for lovely weather days will also be limited. By the end of October the trees will be getting bare and snow will soon be here. So, no, for us, the autumn season, brief in its glory is always the harbinger of many long, cold, gray days to come. On a brighter note, I love pumpkin so I sure don’t mind all the recipes, yum!

  6. Dorothy! I think you are the only food blogger I need to follow these days! Sharing these cookies on the weekend edit next weekend. Hey, would love for you to share some food photography tips on a future post! Your pics are awesome. I can’t wrap my head around food photos! xo laura in COLORADO.