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Cozy Pumpkin Spice Snickerdoodles

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Soft, chewy snickerdoodle cookies with a warm pumpkin spice twist, perfect for early fall cravings. Easy to make with simple pantry ingredients and no pumpkin purée needed.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cream of tartar
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ½ cups (300 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon, plus extra for rolling
  • ¼ cup (50 grams) granulated sugar (for cinnamon sugar coating)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
  4. Beat in the egg and vanilla extract until fully incorporated and smooth.
  5. Gradually add the dry ingredients to the wet ingredients, stirring on low speed just until combined. Do not overmix.
  6. In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons cinnamon to prepare the cinnamon sugar coating.
  7. Scoop about 1 ½ tablespoons (20 grams) of dough per cookie, roll into balls, then roll each ball in the cinnamon sugar mixture until fully coated. Place them about 2 inches apart on the baking sheet.
  8. Bake for 10-12 minutes until edges look set and tops crack slightly but remain soft. Avoid overbaking.
  9. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use softened but cool butter for best texture. Chill dough for 15 minutes before baking to prevent excessive spreading. Cream butter and sugar until pale and fluffy to trap air for tender crumb. Be generous with cinnamon sugar coating for a crackly crust. Dough can be refrigerated up to 24 hours before baking.

Nutrition

Keywords: pumpkin spice, snickerdoodles, fall cookies, easy cookies, pumpkin spice cookies, homemade cookies, cozy cookies

Find it online: https://ariaappetite.com/cozy-pumpkin-spice-snickerdoodles-easy-homemade-fall-cookies-recipe/