Pumpkin Spice Snickerdoodles

Allie's Plate
by Allie's Plate
24 Cookies
30 min

Even though it’s not quite October yet, pumpkin spice season has officially started in my household! There’s really nothing like those fall flavors of pumpkin, cinnamon, nutmeg, ginger, and cloves. I’ve got a lot of pumpkin recipe ideas for this fall that I will hopefully be sharing next month, but these soft baked pumpkin spice snickerdoodles are going to be hard to beat. The pumpkin keeps the cookies moist so the texture is so soft that they taste freshly baked even a few days later. (If they last that long!) You’re going to want to make these as soon as possible!

Pumpkin Spice Snickerdoodles
Recipe details
  • 24  Cookies
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
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  • 1 stick melted butter
  • 1/3 cup brown sugar
  • 1/2 cup granulated sugar + 1/4 cup for the topping
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin purée
  • 1 1/2 cups flour
  • 1 tsp cinnamon + 1 Tbsp for the topping
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp cream of tartar
  • 1/2 tsp baking soda

In a large bowl, mix together melted butter, brown sugar, 1/2 cup granulated sugar, egg, vanilla, and pumpkin.
Add in flour, 1 tsp cinnamon, nutmeg, ginger, cloves, cream of tartar, and baking soda until just mixed.
Refrigerate for an hour or so or freeze for 10 minutes.
Preheat the oven to 350° and combine 1 Tbsp cinnamon and 1/4 cup sugar in a small bowl.
Roll the cookie dough into balls and coat in the cinnamon sugar.
Bake on a greased or parchment paper lined cookie sheet for 10-12 minutes or until cookies are crinkly.