Easy Pumpkin Snickerdoodles – Fall Cookie Recipes Favorite

Everyone knows that true fall vibes start with the perfect cookie, and these Easy Pumpkin Snickerdoodles are exactly that. Imagine your favorite sugar-coated snickerdoodle, amped up with all the warm spices of pumpkin pie—minus the actual pumpkin. Intrigued? You should be.

I’ve been making variations of this Snickerdoodle Recipe for years, but when I discovered how well pumpkin pie spices transform the classic, it was a game-changer. These babies deliver that cozy, autumnal punch without you having to wrestle with pie crusts or fancy decorations. Just mix, roll, bake, and voilà: instant fall magic.

First things first: why no pumpkin puree? Because these are Pumpkin Pie Spice Snickerdoodles, not pumpkin cookies. A friend recently complained she’s tired of seeing pumpkin in August—IMO, you can never start fall baking too early. These cookies satisfy both the pumpkin-obsessed and the summer loyalists. No vegetable matter in sight, just pure spice delight.

Here’s the lowdown on what you’ll need:

• Softened unsalted butter—because Easy Cookie Recipes demand minimal fuss.
• Granulated sugar—yes, these skip the brown sugar for a perfectly crisp exterior.
• Baking soda and cream of tartar—the dynamic duo that makes Snickerdoodles delightfully chewy in the center.
• A cozy blend of cinnamon, ginger, nutmeg, and cloves—your homemade pumpkin pie spice.

Pro Tip: Don’t over-bake these cookies. They should look slightly underdone on top and just golden at the edges. They’ll finish cooking on the hot baking sheet, locking in that chewiness you crave.

Ready to bake? Preheat your oven to 375°F and line a couple of cookie sheets with parchment. Cream together butter and ¾ cup sugar until it’s so light and fluffy you could mistake it for frosting. Add one egg and a splash of vanilla, then beat in the dry ingredients and pumpkin pie spices until the dough just comes together.

Next, mix the remaining ⅓ cup sugar with a heaping teaspoon of pumpkin pie spice in a small bowl. Scoop out two-tablespoon portions of dough (a cookie scoop is clutch here), roll them into balls, and then coat them thoroughly in the spiced sugar. Space them about 2 inches apart on your pans—these guys puff up!

Bake for 9 to 11 minutes. FYI, every oven is different, so start checking at nine minutes. You want the bottoms to be lightly golden, and the tops to still look a tad soft. Let them rest on the sheets for two minutes, then transfer to a cooling rack.

Now, let’s talk serving. These Fall Cookie Recipes favorites pair perfectly with a steaming cup of coffee, tea, or even a spiced latte. Throw on an old-school Halloween movie, and you’ve got the ultimate cozy snack for your next Halloween Cookies platter.

Got leftovers? Store them in an airtight container at room temperature for up to five days—if they last that long. You can also freeze baked cookies for up to three months. When you’re ready to indulge, just thaw on the counter for a few minutes and enjoy a near-fresh-baked experience.

Curious about variations? You could swirl in chocolate chips or chopped nuts, but honestly, these Snickerdoodle Cookie Recipes need nothing else. They stand strong on their own as the quintessential Pumpkin Dessert.

So, what are you waiting for? Whip up a batch of these Snickerdoodles, and let the aroma of cinnamon and spice fill your home. It’s quick, it’s fun, and it’s downright addictive. Trust me—once you try these, they’ll become your go-to recipe whenever you need a little taste of fall. Happy baking!

Print