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Pumpkin Spice Snickerdoodle Cookies

10 cookies on a green round plate with a rose gold tea kettle and cinnamon stick in the back ground

This super easy snickerdoodle cookie recipe is the best and most fun to make. Add pumpkin spice and you have the perfect fall cookie. Soft, chewy, and buttery cinnamon sugar cookie all the classic flavors. The perfect cookie to make with your kids to start them learning to bake.

Snickerdoodle sugar cookies are a classic buttery, cinnamon and sugar cookie. So delicious you will be brought back to your childhood with each bite. A soft and chewy homemade treat for after school or dinner dessert.

11 cookies on a green cookie sheet with a silicone mat

Tip for Baking Pumpkin Snickerdoodle Cookies

  • Have all of your ingredients out and at the proper temperature before you begin.
  • Make sure your kitchen is clean and the counter clear so you have plenty of room.
  • Make sure you have lots of Pot Holder. I have one set at each side of the kitchen and one by the stove.
  • Use a silicone baking mats so that you do not have to butter or spray the pan.
  • Allow the cookies to sit on the cookies sheet for at least 3 minutes before you move them to a baking rack. This will make sure that they do not crumble or lose their shape as you move them.
  • If you have kids at home, make a double batch.
4 round cookies on a yellow and green plate with broken cookies in the background

How to Make Snickerdoodle Cookies

  1. Sift with a flour sifter or use a hand sifter to mix together the dry ingredients to have all the flavors incorporated evenly. Flour, baking soda, cream of tartar pumpkin pie spice.
  2. In a small bowl mix together the cinnamon and the sugar that you will use to roll the cookies in before they are baked. (I used a bowl with a lid so I can set this aside)
  3. In a stand mixer or in a large bowl with a hand mixer cream together the butter, sugar, and brown sugar until fluffy.
  4. Add the eggs one at a time.
  5. Add to the butter, sugar, egg, and vanilla.
  6. With the mixer on low add the flour mixture and the milk alternating one at a time.
  7. When the dough comes together and is too thick for the mixer, stop the mixer and mix by hand.
  8. Refrigerate for 30 to 45 minutes just until you can form into balls.
  9. Preheat the oven to 350Β° F.
  10. Roll about a 1-inch ball and roll in the cinnamon-sugar mixture to coat the outside of the cookie
  11. Place cookies on a silicone baking mat or parchment paper about 2 inches apart.
  12. Bake for 8 to 10 minutes. You want the cookies to be cooked but still soft in the middle. It is ok to undercook a minute or so.
  13. After you take the cookie sheet out of the oven set the cookies still on the cookie sheet to rest for about 2 minutes
  14. Remove cookies to a cooling rack.
  15. enjoy.
5 round cookies sitting on a white washed wood counter
Pumpkin Spice Snickerdoodle Cookies

Pumpkin Spice Snickerdoodle Cookies

Yield: 36
Prep Time: 20 minutes
Cook Time: 8 minutes
Additional Time: 45 minutes
Total Time: 1 hour 13 minutes

This super easy snickerdoodle cookie recipe is the best and most fun to make. Add pumpkin spice and you have the perfect fall cookie. Soft, chewy, and buttery cinnamon sugar cookie all the classic flavors. The perfect cookie to make with your kids to start them learning to bake.ο»Ώ

Ingredients

  • 4 cups of all purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 cup of butter (2 sticks) room temperature
  • 1 cup of packed light brown sugar
  • 3/4 cup of white sugar
  • 2 room temperature eggs
  • 1/4 cup of milk (I like to use 1/2 and 1/2)
  • 1 teaspoon of vanilla
  • For rolling the cookie before baking
  • 3 tablespoons of white sugar
  • 1 teaspoon of cinnamon

Instructions

  1. First, measure and whisk together in a medium bowl the flour, pumpkin pie spice, baking soda, and cream of tartar and set aside.
  2. Next, mix the topping of cinnamon and sugar and set aside.
  3. In a stand mixer cream together the butter and the sugar until light and fluffy.
  4. Add the eggs one at a time and cream.
  5. Next, add the vanilla to the sugar and butter mixture.
  6. With the mixer on low add the flour mixture and the milk alternating one at a time.
  7. When the dough comes together and is too thick for the mixer, stop the mixer and mix by hand.
  8. Refrigerate for 30 to 45 minutes just until you can form into balls.
  9. Preheat the oven to 350° F.
  10. Roll about a 1-inch ball and roll in the cinnamon-sugar mixture to coat the outside of the cookie
  11. Place cookies on a silicone baking mat or parchment paper about 2 inches apart.
  12. Bake for 8 to 10 minutes. You want the cookies to be cooked but still soft in the middle. It is ok to undercook a minute or so.
  13. After you take the cookie sheet out of the oven set the cookies still on the cookie sheet to rest for about 2 minutes.
  14. Place the cookies on a cooling rack.

Did you make this recipe?

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10 cookies on a green round plate with a pumpkin shaped trivet and cinnamon stick in the back ground

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