Description
Get ready to fall in love with these chewy pumpkin pie–spiced snickerdoodles! They’re simple to whip up and perfect for cozying up with a warm drink on a crisp autumn day.
Ingredients
Scale
Cookie Dough
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- ½ tsp cream of tartar
- 1 tsp pumpkin pie spice
- ½ tsp fine salt
- 2 cups (248 g) all-purpose flour
Coating
- ⅓ cup (67 g) granulated sugar
- 2 tsp pumpkin pie spice
Instructions
- Heat & Prep
- Preheat your oven to 350 °F (175 °C).
- Line two baking sheets with parchment or silicone mats.
- Cream & Flavor
- In a large bowl, beat the butter and ¾ cup sugar on medium-high until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla; mix until smooth.
- Spice It Up
- Lower the mixer to medium. Add baking soda, cream of tartar, pumpkin pie spice, and salt. Stir to combine.
- Bring in the Flour
- With the mixer on low, gradually add the flour until just incorporated—don’t overmix.
- Make the Coating
- In a small bowl, whisk together the remaining sugar and pumpkin pie spice.
- Shape & Roll
- Scoop dough into roughly 2-tablespoon portions and roll into balls.
- Coat each ball in the spiced sugar mixture, pressing lightly so it adheres.
- Arrange cookies 2 inches apart on the prepared sheets.
- Bake
- Bake for 9–11 minutes, or until the edges are barely golden. For extra softness, err on the shorter end of the time range.
- Cool & Store
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 cookie
- Calories: 181kcal
- Sugar: 15g
- Sodium: 857mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg