Snickerdoodles are a beloved classic, but this twist with pumpkin spice takes them to a whole new level. These Pumpkin Spice Snickerdoodles offer the perfect combination of a crispy exterior and a soft, chewy interior, infused with the warm, inviting flavors of fall. Ideal for seasonal gatherings or a cozy evening treat, this recipe is a surefire crowd-pleaser that will have everyone reaching for seconds.
Ingredients for Pumpkin Spice Snickerdoodles
Cookie Dough:
- 1/2 cup (115 g) butter, softened
- 1/2 cup (115 g) butter-flavored shortening (e.g., Crisco)
- 1 1/2 cups (300 g) sugar
- 2 large eggs
- 3 cups (375 g) all-purpose flour
- 2 teaspoons (8 g) cream of tartar
- 1 teaspoon (5 g) baking soda
- 1/2 teaspoon (2.5 g) salt
- 1 teaspoon (2.5 g) pumpkin pie spice (store-bought or homemade)
Sugar Coating:
- 1/2 cup (100 g) sugar
- 1 tablespoon (6 g) pumpkin pie spice (adjust to taste)
Step-by-Step Instructions for Pumpkin Spice Snickerdoodles
Step 1: Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream together the butter, shortening, and sugar until the mixture is light and fluffy.
Step 2: Add the Eggs
Crack in the eggs, one at a time, mixing thoroughly after each addition until well incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, cream of tartar, baking soda, salt, and 1 teaspoon (2.5 g) of pumpkin pie spice. Gradually add this dry mixture to the wet ingredients, mixing until a crumbly dough forms. Keep mixing; the dough will come together.
Step 4: Prepare the Sugar Coating
In a small bowl, combine the 1/2 cup (100 g) of sugar and 1 tablespoon (6 g) of pumpkin pie spice. Adjust the spice level to your preference—start with 1 tablespoon and increase if desired.
Step 5: Shape the Dough
Roll the dough into 1 1/2-inch (3.8 cm) balls, about the size of a walnut.
Step 6: Coat in Sugar
Roll each dough ball in the sugar and pumpkin spice mixture, ensuring it’s fully coated.
Step 7: Flatten the Cookies
Place the dough balls on a parchment-lined baking sheet. Gently flatten each ball with the bottom of a glass to form a disk.
Step 8: Bake the Cookies
Preheat the oven to 375°F (190°C). Bake the cookies for 9–11 minutes, or until the edges are set and the tops are slightly cracked.
Step 9: Cool the Cookies
Remove the cookies from the baking sheet immediately and transfer them to a wire rack to cool completely.
These Pumpkin Spice Snickerdoodles are a must-try for fall, bringing a cozy twist to a timeless classic. Whether you enjoy them fresh out of the oven or after they’ve been stored in an airtight container for a few hours, their warm, spicy flavor will transport you to autumnal bliss. Perfect for a seasonal treat or a holiday cookie exchange, these cookies are sure to become a new favorite. Bake a batch and savor the comforting flavors of pumpkin spice in every bite!
