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Best Pumpkin Pie Spice Snickerdoodles – Easy Party Treat

Pumpkin Pie Spice Snickerdoodles - featured image
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These soft and chewy Snickerdoodles are infused with warm pumpkin pie spice, creating a cozy fall flavor that’s perfect for parties and gatherings. A happy accident turned into a crowd-pleasing favorite.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (350g)
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup unsalted butter (226g), softened to room temperature
  • 1 ½ cups granulated sugar (300g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar (50g) (for coating)
  • 1 ½ teaspoons 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 flour, baking soda, cream of tartar, salt, and 2 teaspoons pumpkin pie spice. Set aside.
  3. In a large mixing bowl, beat the softened butter and 1 ½ cups sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides halfway through.
  4. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until just combined.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small shallow bowl, whisk together the ¼ cup sugar and 1 ½ teaspoons pumpkin pie spice for the coating.
  7. Shape the dough into 1 ½-inch balls (about 1.5 tablespoons or 25g each). Roll each ball in the spice sugar mixture until completely coated. Place on prepared baking sheets, spacing them about 2 inches apart.
  8. Bake one sheet at a time in the center of the oven for 10 to 12 minutes. The cookies should look puffy and slightly cracked on top, with set edges and soft centers.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t skip the cream of tartar—it gives Snickerdoodles their signature tang. If your kitchen is warm, chill the dough for 15-20 minutes before shaping to prevent spreading. For a thicker coating, double the spice sugar mixture and roll the dough balls twice. You can prepare the dough balls up to 24 hours in advance and refrigerate them; roll in coating and bake when ready.

Nutrition

Keywords: pumpkin pie spice snickerdoodles, easy party treat, fall cookies, soft snickerdoodles, pumpkin spice cookies

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