This post may contain affiliate links. For more information, read my disclosure policy.
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.
Pumpkin Spice Snickerdoodles Without Pumpkin
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?
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!
Ingredients Needed
- Butter: I use unsalted butter that’s been softened.
- Granulated Sugar: These are cookies without brown sugar.
- Baking Soda: These help the cookies spread.
- Cream of Tartar: A MUST for Snickerdoodles – this keeps them soft but gives that tang associated with the cookie.
- Spices: Normal Snickerdoodles have cinnamon, but these are full of pumpkin spice! Nope – no pumpkin in these. But if you want ones with pumpkin – try my Pumpkin Snickerdoodles!
How to make Snickerdoodles with Pumpkin Spices
- 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.
Tip From Dorothy
Expert Tips
- Be sure not to over bake these cookies. I err on the side of under-baking them. Learn how to tell if your cookies are done!
- Make sure you measure your flour correctly so you don’t end up with too much.
- You can make these with apple pie spice too!!
FAQ
Yes – freeze them in an airtight container or gallon size bag for up to 3 months. Learn how I freeze all desserts!
These are made soft and chewy from using the cream of tartar with the baking soda. I use less cream of tartar in these than a normal snickerdoodle keeping them puffy.
You do not need to chill Pumpkin Spice Snickerdoodle cookie dough – just scoop and bake!
Probably in the late 1800s and they’re thought to be of German or Dutch descent.
This varies by brand and by recipe, but you can use my homemade recipe to make it or use individual spices: 1 tsp cinnamon and 1/4 teaspoon each ginger, cloves and nutmeg.
More unique snickerdoodle cookie recipes:
- Peanut Butter Snickerdoodles – a fan favorite!
- Apple Butter Snickerdoodles
- Snickerdoodle Apple Cobbler
- Don’t Miss my BEST Snickerdoodle Recipe
Pumpkin Spice Snickerdoodles
Ingredients
- ¾ cup (170g) unsalted butter
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 cups (248g) all purpose flour
For topping:
- 2 teaspoons pumpkin pie spice
- ⅓ cup (67g) granulated sugar
Instructions
- 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
Recipe Nutrition
The BEST Fall Snickerdoodle Recipe: Pumpkin Spice Snickerdoodles. No pumpkin just spice! Easy one bowl cookie recipe for fall.
Pumpkin Spice Recipes
Last Updated on October 31, 2023
I am totally a SUMMER gal! I hold on to that warm weather as long as possible. I love fall but want it to wait it’s turn. It’s the end of October and the first chilly week so now I’m into fall baking!
I made these today and they are DELICIOUS! And so easy. I love that you don’t have to chill the dough. Only two comments:
1) this isn’t a negative, but these pumpkin spice cookies do not, in fact, include pumpkin! Haha! I finished making them and then thought “hmm… there is actually no pumpkin in these pumpkin spice cookies!” Not a bad thing, just something to note in case it is the pumpkin flavoring you crave!
2) My only other constructive comment is that you may want to double the recipe. The recipe says to scoop 2 tbsp balls and it will yield 24 cookies. I did 1 tbsp balls and it only made 20 cookies, so if you need enough to feed a crowd, I’d recommend multiplying the recipe by 1.5 or 2x the original size!
This recipe is a winner and I’ll make it again for sure!
They are “pumpkin spice” cookies, not pumpkin cookies. It isn’t necessary to have actual pumpkin in the cookie for them to have the flavor profile of pumpkin spice. Pumpkin, in and of itself, is very bland. It’s the warm fall spice combination which gives the characteristic flavor, not the pumpkin itself.
Fabulous cookie! Might just be my new fall favorite. Thank you for sharing this delicious variation which has the perfect amount of chewiness and delicious spice.
Is there cinnamon in the sugar pumpkin spice? The recipe seems to be missing cinnamon but the directions have cinnamon in it..
Yes pumpkin pie spice has cinnamon in it.
These are sooo easy and so good! Will definitely make more – probably double the recipe next time!
Can i use sweet potato purée instead of pumpkin spice purée? Or will that not taste as good because of the spices in the recipe? I love this recipe but only have Sweet potato purée today
There is no puree of any kind in the recipe. The pumpkin spice flavor comes from the added dried spices.
Great flavor, so yummy! Only thing was I thought the cookies were a bit big, I would make them smaller than called for.
I made these only I used artificial sweetener granular instead of the sugar, they were good but they turned out a little dry. Can anyone tell me how I can what I can do to fix that?
Made these cookies tonight and this morning for a party. Last night was a trial and error run. They turned out great..I noticed with the recipe it calls for, you can create 24 small 1TBS cookies..if you double the recipe and do 24 2TBSP you get perfect cookies 🙂
Perfect amount of everything and the house smells good and they taste DELICIOUS!!!
Second comment because I forgot to rate! Lol
I just pulled the first batch out of the oven and tried one and omg! Heavenly! I used bakers sugar and sifted the flour first. They are so good! Thank you!
Can these be frozen and if so, for how long?
Featured In
Rate This Recipe