pumpkin spice snickerdoodles

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    Pumpkin Spice Snickerdoodles are the perfect cookie to celebrate fall.

    Buttery, moist, cinnamon sugary, pumpkin, fall good-ness. That is what these cookies are made of. Oh, and lots of love too, of course. Snickerdoodles are my favorite cookies, next to sugar cookies and chocolate chip. I’m plain Jane when it comes to cookies. I don’t like frosting on my cookies nor do I like a ton of chocolate. Simplicity for cookies win me over.

    If you’ve ever had Potbelly’s signature cookies, then you know what I’m talking about with their softness and moistness of their cookies. Well, sorry to say Potbelly, but I think I’ve mastered that with these cookies. They’re so soft and melt-in-your-mouth yummy. I’ve already given quite a few to friends and coworkers and their response is “omg, these are so good” or “these are the softest cookies, ever.” Yeah, I think you should put on your baker’s hat and make a dozen or two or three (who’s counting?) of these, especially since it goes so well with the season and if you need more pumpkin in your life!

    Oh, and guess what I learned with these cookies? Parchment paper and wax paper aren’t the same things and putting wax paper in an oven will cause smoke to billow out of your oven and cause the fire detectors to go off in your apartment. Yeah, that wasn’t fun. At least now I know the fire detectors work ;)

    I was able to make 2 dozen cookies with the recipe below, although it will vary depending on how big or small your cookies are.

    pumpkin spice snickerdoodles

    pumpkin spice snickerdoodles

    A different flavor than the classic snickerdoodle!
    Prep Time: 1 hr 15 mins
    Cook Time: 12 mins
    Total Time: 1 hr 27 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 2 dozen
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    • 3 3/4 cup all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1 tbsp pumpkin pie spice
    • 1 cup unsalted butter, room temperature
    • 1 cup granulated sugar
    • 1/2 cup brown sugar
    • 3/4 cup pumpkin puree, not pumpkin pie filling
    • 1 large egg
    • 2 tsp vanilla extract

    For the coating

    • 1/2 cup granulated sugar
    • 1 tsp ground cinnamon


    • In a medium bowl, combine the flour, baking powder, salt and pumpkin pie spice. Whisk to blend and set aside.
    • In a large bowl, beat together the sugars and butter until light and fluffy.
    • Blend in the pumpkin puree, then beat in the egg and vanilla until well incorporated.
    • With the mixer on low, add in the dry ingredients with the wet. I would add them in 2 different batches so you don't get flour everywhere.
    • Mix until well incorporated. Cover and chill the dough for a least 1 hour.
    • After 1 hour, preheat your oven to 350 degrees.
    • Line your baking sheets with parchment paper.
    • Combine the sugar and cinnamon in a small bowl for the coating.
    • Scoop the dough (about 1 tbsp.) and roll into a ball with your hands.
    • Coat the dough ball in the cinnamon sugar mixture and place on the prepared baking sheet.
    • Repeat to fill the baking sheets. You should space the dough balls 2-3 inches apart.
    • Using the bottom of a glass cup, flatten the dough balls slightly.
    • Bake the cookies for 10-12 minutes. Let cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.


    Source: Annie's Eats


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  • Annie says:

    So glad you enjoyed these! I’ve definitely been there with the wax paper vs parchment situation. At least now you know :)

    • Julie Chiou says:

      Hi Annie! I’m such a huge fan of your blog :) it’s on my daily food blog reads & a lot of my recipes are from your site! I definitely loved these cookies; they’re on my ‘must bake’ list now :)

  • DessertForTwo says:

    These look delicious!

  • Lindsey says:

    These were very good, just the right amount of pumpkin for a nice fall treat!

  • Rachel says:

    Made these as a thank you for neighbors and they were delicious! Gilded the lily and glazed them with a pumpkin pie spice icing mix. Perfect for the season. Will make them for Thanksgiving as well. Thanks for posting!

    • Julie says:

      Love! Thanks for letting me know!

  • Regina says:

    I made these but was quite disappointed at the flavor. I used pumpkin from our garden, but there was still no pumpkin flavor. Thanks for the recipe though – I love to try new recipes!

    • Julie says:

      Aw bummer. Yeah, there’s not much pumpkin flavor in these; I think the cinnamon sugar overpowers it a bit. Thanks for trying!

  • Esther Blake says:

    jyst wondering if you can refrigerator some of the batter if you don’t want to make some much. Just my husband and I. If you can for how long?
    Thank you, Esther

    • Julie says:

      You can probably refrigerate it. I would say no longer than 5 days.

  • Camilla Foster says:

    Where’s the cream of tarter?

    • Julie says:

      There isn’t any in this particular recipe.

  • Tina says:

    Not sure what I’m doing wrong but you’re taking longer to Bake than what the recipe saystina

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