Soft & Chewy Pumpkin Spice Snickerdoodles! Bake sale best seller and so easy to make! The perfect Autumn cookie!”
Visual learner? Watch me make these Pumpkin Spice Snickerdoodles from start to finish!
I’ve been fighting Autumn with all I’ve got, refusing to give up Summer even though it left days ago. After going through quarantine, I was just not ready to succumb to all things indoors and cozy. And then it happened.
Snickerdoodles laced with real pumpkin + pumpkin spice??!!???? Well, pluck my chicken a thousand times! As soon I as read about these cookies on Wunderkeks, I knew my soul needed them to make that transition to Fall. It was time.
I’ve officially surrendered to Autumn and all things sweaters, bonfires and pumpkin spice. These melt-in-your-mouth cookie sure made the transition easy. They have christened the start of my Autumn baking with a bang, and I’ve been a pumpkin spice baking lunatic! Pumpkin cupcakes anyone?
Buh-bye for now, delicious Regular Snickerdoodles, and hellooooooo Pumpkin Spice Snickerdoodles!!
Goodness, gracious yall, these cookies are incredible! The pack on all the cinnamon sugar goodness with just nice slight hint of pumpkin. If you have a bake sale or cookie exchange coming up (wishful thinking during COVID 2020, huh?), MAKE THESE!!
This soft and chewy, pumpkin spice snickerdoodles are the things Autumn is made of. Out of pumpkin spice? Try this recipe
How to Make The BEST Pumpkin Spice Snickerdoodles
- CHILL THE DOUGH! This step is not even an option. You MUST chill the dough to get it to firm up. I always chill overnight, but a good 8 hours should do the trick. Chilling the dough helps with the texture, but it will also increase the pumpkin flavor while it sits in the fridge!
- DON’T OVERBAKE. To get that super soft, chewy, melt-in-your-mouth texture, I bake these cookies for 8-9 minutes. I then let then sit on the hot pan for 2-3 minutes. They will finish cooking on the pan, and the texture will be ridiculous!!
Pumpkin Spice Snickerdoodles
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ¼ teaspoon salt
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- ½ cup unsalted butter
- ½ cup butter-flavored shortening
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup pure pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- In a large bowl whisk together flour, baking soda, cream of tartar, salt and pumpkin spice. Seat aside.
- In a large bowl, cream together butter , shortening, granulated sugar and brown sugar.
- Mix in eggs, vanilla extract and pure pumpkin puree.
- Gradually add the dry ingredients into the wet ingredients until a dough has form.
- Cover bowl with plastic wrap and refrigerate overnight (this will firm up the dough)
- Preheat oven to 325 F. Line a baking sheet with parchment paper & set aside.
- Mix together the sugar coating ingredients and set aside.
- Scoop out a heaping tablespoon of chilled dough, roll into a ball and coat in the sugar mixture.
- Place on the prepared baking sheet 2-inches apart. (refrigerate remaining dough between batches)
- Bake for 11-12 minutes.
- Remove from oven and let cookies sit on the pan for 2 minutes before moving to a cooling rack to finish cooling.
- Store cooled cookies in an air-tight container.