These Pumpkin Spice Snickerdoodle Cookies are the greatest Fall cookies, ever! Each pumpkin spice cookie is thick, soft, moist, and full of real pumpkin. Yes, real pumpkin purée, with 2/3rds cup in this recipe. I truly believe that you can’t have a pumpkin spice recipe without pumpkin. Together pumpkin and pumpkin spice form a super power of deliciousness! This season you need to get your pumpkin spice on, girl!
Dietitians Note: Pumpkin purée is a great way to enjoy all the health benefits of pumpkin without having to wrangle, chop, and cook a real pumpkin. Who has time for that? Luckily we can pick up a convenient can of pumpkin purée, which gives us a ton health benefits without the pumpkin prepping drama. Pumpkins are full of nutrients, with one cup of pumpkin purée giving you 763% of your daily vitamin A needs, 49% of your daily Vitamin K needs, and 7g of fiber. In this cookie recipe, that translates to each cookie giving you 1g of fiber and 39% vitamin A. In your body, vitamin A plays an important role in supporting and protecting your immune system, eyesight, and red blood cells. Pumpkin purée also gives the cookie dough a really festive orange hue! Totally a win-win all-star ingredient.
Now, lets get baking! Here’s how these Pumpkin Spice Snickerdoodle Cookies crumble..
Using a stand mixer, these Pumpkin Spice Snickerdoodle Cookies are easy to prepare. Just mix the ingredients together, chill the dough in the refrigerator. After rolling the dough balls in a pumpkin spice sugar coating, just pop the cookies into the oven and bake! Fresh out of the oven, these cookies are soft, chewy, and full of Fall flavor. My favorite thing about these Pumpkin Spice Snickerdoodle Cookies are their large size. Big cookies mean big bites, which really help enhance the soft and chewy cookie experience.
Chefs Note: Cream of tartar is an important ingredient in this cookie recipe. Cream of tartar is an acid which helps give volume to baked goods and enhances the chewy crumb texture. Baking powder is also a combination of cream of tartar and baking soda mixed together to make one ingredient. I wanted to alter the baking powder and cream of tartar ratio for this, but this is why baking soda is a popular baking ingredient. Cream of tartar is also a byproduct of winemaking – how cool!
Cocktail Pairing: These Pumpkin Spice Snickerdoodle Cookies are best paired with a milk based cocktail. The classic milk and cookie combo gives me all the feels! The warm spice notes of these cookies are best matched with a boozy eggnog, spiked latte, or this White Russian recipe. Not a fan of milk based cocktails? Check out my Spiked Holiday Cider recipe, which has all the same warm Fall spice cookie flavors packed into an Autumn harvest cocktail.
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Pumpkin Spice Snickerdoodle Cookies
The ultimate Fall cookie recipe has to be this Pumpkin Spice Snickerdoodle Cookies! Soft on the inside, warm pumpkin spice on the outside, and guaranteed to make your house smell like the holidays. This recipe uses real pumpkin purée, which is full of vitamin A and adds a little fiber boost. This is the best Fall Pumpkin Spice recipe!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 15 cookies
- Category: Cookies
- Method: Baking
- Cuisine: Fall
2/3 cup unsalted butter, softened
1 cup sugar
1 egg, room temperature
2 teaspoons vanilla extract
2 cups white all purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup plain pumpkin purée (not the one with pumpkin pie seasoning)
For the cookie coating:
2 tablespoons pumpkin spice
2 tablespoons sugar
- In a stand mixer, cream together the butter and sugar on medium/high speed for about 2-3 minutes. Reduce the speed to medium and add the egg and vanilla extract, and continue mixing for 1 minute. Stop the mixer and add flour, cream of tartar, baking soda, salt, and pumpkin purée, then continue to mix on medium speed for 30 seconds or until well combined.
- Transfer the pumpkin cookie dough to a plate and spread out the dough till it is flat. Cover and chill for one hour in the refrigerator (see note 1).
- While the dough chills, preheat the oven to 350ºF and cover a baking sheet with tinfoil. Prepare the pumpkin spice cookie coating by mixing the pumpkin spice with the remaining sugar, adding the seasoning mixture to a large plate.
- Roll the dough into golf ball sized pieces, then roll each dough ball into the pumpkin spice and sugar mixture until evenly coated on all sides. Bake for 15 minutes and allow to cool on the baking sheet before enjoying.
Note 1: The dough can be really sticky because it is wet from the pumpkin purée. Refrigerating the dough helps it not stick to your hands. If the cookie dough starts to stick to your hands when you are rolling and shaping the dough, rinse your hands between every 2-3 cookie rolls. I notice the dough sticks the most to my hands when I have leftover dough on my palms. Don’t have time to chill your dough? Scoop out the dough with spoons or a small ice cream scooper and roll the dough onto your spice and sugar mix with a utensil.
- Serving Size: 1 Pumpkin Spice Cookie (about 3 inches)
- Calories: 248
- Sugar: 27 g
- Sodium: 104 mg
- Fat: 8.5 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 36 mg
Keywords: Pumpkin Spice Cookies, Pumpkin Spice Snickerdoodle Cookies