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Cozy Pumpkin Pie Spice Snickerdoodles: Best Fall Baking

Pumpkin Pie Spice Snickerdoodles - featured image
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Soft, chewy snickerdoodles rolled in a spiced sugar coating with pumpkin pie spice in both the dough and coating, capturing the warm flavors of autumn in every bite.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon pumpkin pie spice (for coating)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the dry ingredients: 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice. Set aside.
  3. In a large bowl, cream the butter and sugar. Using an electric mixer on medium speed, beat 1 cup softened butter and 1 ½ cups granulated sugar together until light and fluffy—about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the eggs and vanilla. Beat in 2 room-temperature eggs one at a time, mixing well after each addition. Add 1 teaspoon vanilla extract and mix until combined.
  5. Gradually add the dry ingredients. With the mixer on low speed, add the flour mixture in three additions, mixing just until combined after each. Stop mixing as soon as the flour disappears.
  6. Make the coating. In a small bowl, whisk together ¼ cup granulated sugar and 1 tablespoon pumpkin pie spice.
  7. Shape the cookies. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll each portion into a smooth ball, then roll each ball generously in the spiced sugar coating.
  8. Place on baking sheets. Arrange the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft and puffy.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, use room temperature ingredients. Don’t skip the cream of tartar—it gives snickerdoodles their signature tang and soft texture. Measure flour by spooning and leveling. If dough is too soft, chill for 15-20 minutes. For extra spiced cookies, roll in coating twice. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Baked cookies freeze well for up to 3 months.

Nutrition

Keywords: pumpkin pie spice snickerdoodles, fall baking, soft snickerdoodles, spiced sugar cookies, autumn cookies

Find it online: https://breezybake.com/cozy-pumpkin-pie-spice-snickerdoodles-best-fall-baking/