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Pumpkin Spice Snickerdoodles

These pumpkin spice snickerdoodles take a classic cookie and dress it up with warm spices and a subtle autumnal twist. Soft, chewy, and rolled in cinnamon sugar, they’re the perfect cookie for fall.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 24

Ingredients
  

For the dough

  • 1 ½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon nutmeg
  • ½ cup unsalted butter
  • ½ cup white sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

For rolling sugar

  • ¼ cup white sugar
  • 2 teaspoons ground cinnamon

Optional glaze

  • ¼ cup confectioners’ sugar
  • 1 tablespoon milk

Instructions
 

  • Preheat oven to 350°F. Line baking sheet with parchment.
  • Whisk flour, salt, baking soda, cream of tartar, and spices.
  • In another bowl, cream butter with both sugars until smooth. Mix in vanilla and egg.
  • Stir dry ingredients into wet until just combined. Cover and chill for 1 hour.
  • Roll dough into 2-tablespoon balls, coat in cinnamon sugar, and place on baking sheet. Flatten slightly.
  • Bake 10–12 minutes, until lightly browned. Cool 5 minutes before transferring to rack.
  • If desired, whisk glaze ingredients and brush onto cooled cookies.

Notes

  • Do not overbake; cookies should stay soft in the center.
  • Add extra cinnamon to the sugar coating for more spice.
  • Store in an airtight container for up to 5 days.