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5 from 2 votes

Pumpkin Spice Snickerdoodle Cookies Recipe

These Pumpkin Spice Snickerdoodle Cookies take the classic sugar cookie and give them a delicious seasonal twist.  They are soft and chewy and coated in pumpkin spice sugar, making them a perfect cookie for the fall.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 24 people
Calories: 165kcal
Author: The Carefree Kitchen


  • 1 cup Butter room temperature
  • 1 cup Sugar
  • 2 large Eggs
  • 2 ½ cup All-Purpose Flour
  • 1 teaspoon Cream of Tarter
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pumpkin Pie Spice
  • ½ teaspoon Salt

Pumpkin Spice Sugar Mixture

  • cup Sugar
  • 1 ½ teaspoon Pumpkin Pie Spice


  • In the bowl of a stand mixer, add the room temperature butter and cream using the paddle attachment until it is light and fluffy, or about 2 minutes. Add the sugar and continue to cream for another 2-3 minutes until light and fluffy.
  • Turn off the mixer and add the eggs one at a time, mixing between each addition and scraping down the bowl as needed. Mix on low until well incorporated.
  • In a separate mixing bowl, add the flour, cream of tartar, baking soda, pumpkin spice and salt and mix well.
  • Add the flour mixture to the butter mixture and mix on low speed until the cookie dough is well incorporated.
  • Cover the dough with plastic wrap and place in the fridge to chill for about 20 minutes.
  • Preheat your oven to 350 degrees.
  • Remove the cookie dough from the fridge and use a small ice cream scoop or a spoon to scoop and roll all of the dough into 1 ¼" balls.
  • In a small bowl, combine the ⅓ cup sugar and the 1 teaspoon pumpkin spice then roll each cookie dough ball one at a time into the sugar mixture.  Place each finished cookie dough ball onto a baking sheet about 2" apart that has been lined with parchment paper or lightly greased.
  • Bake in a preheated 350-degree oven for 8-10 minutes, or until golden brown on the edges.
  • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a cooling rack and let them cool completely. Enjoy! 


Serving: 1g | Calories: 165kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 168mg | Potassium: 44mg | Fiber: 1g | Sugar: 11g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg