Pumpkin Spice Snickerdoodle Cookies Recipe

These pumpkin spice snickerdoodle cookies combine the classic cinnamon-sugar flavor of snickerdoodles with the warm, comforting essence of pumpkin spice. Perfect for fall gatherings or cozy nights at home, this recipe is sure to delight your taste buds.

With simple ingredients and straightforward steps, you can whip up a batch of these delicious cookies in no time. Enjoy the aroma of pumpkin spice filling your kitchen as you bake!

Delicious Pumpkin Spice Snickerdoodle Cookies

This pumpkin spice snickerdoodle cookies recipe yields soft, chewy cookies that are rolled in cinnamon sugar for an extra touch of sweetness. The recipe takes about 30 minutes from start to finish and makes approximately 24 cookies.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup pumpkin puree
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon pumpkin spice
1/2 teaspoon salt
1/4 cup granulated sugar (for rolling)
1 tablespoon cinnamon (for rolling)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cream of tartar, pumpkin spice, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Prepare Cinnamon Sugar: In a small bowl, mix together the granulated sugar and cinnamon for rolling.
Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
Bake: Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.