Pumpkin Spice Snickerdoodles

Sara Coleman

These soft, chewy snickerdoodles are infused with warm pumpkin spice flavor and rolled in a cinnamon-sugar coating, making them the perfect fall treat with a delightful crackly top.

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Prep Time 20

Cook Time 12

Total Time 32

Servings 24 cookies

Calories 140 kcal

Ingredients

1 cup unsalted butter softened to room temperature
1.5 cup granulated sugar
1 large egg
2 tsp vanilla extract
2.75 cup all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
0.5 tsp salt
2 tsp pumpkin pie spice
0.25 cup granulated sugar for rolling
1 tbsp ground cinnamon for rolling

Notes

Store in an airtight container at room temperature for up to 5 days. For make-ahead, shape dough balls and freeze on a tray before transferring to a freezer bag; bake from frozen, adding 1-2 minutes to baking time. Substitute pumpkin pie spice with 1.5 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg, and 0.25 tsp allspice if needed. Serve warm with a glass of milk or as a festive holiday cookie.