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If I step into one of those fancy cookie shops and spot snickerdoodles, my decision is pretty much made. Unless there are also crinkly crackly Molasses Cookies. Then I’m in trouble! These Ridiculously Easy Pumpkin Spice Snickerdoodle Cookies bring a bit of both worlds together, pairing the buttery goodness of a classic snickerdoodle with those warm fall spices I find almost impossible to resist.
With crisp edges, chewy centers, and a sparkling pumpkin-spiced sugar coating, these cookies taste like something from that fancy shop, but you can mix the dough in your own kitchen with just a bowl and a spatula or spoon. No mixer to haul out and no chilling required. The hardest part? Waiting for the first batch to cool enough to sneak a taste!
Ridiculously Easy?
If you’ve been hanging around The Café for a while, you know we have a collection of recipes we call “Ridiculously Easy.” They’re the kind of recipes that require very little effort but deliver delicious results you’re proud to share. These Pumpkin Spice Snickerdoodle Cookies fit right in!
There’s no mixer needed, no butter to brown, and no long wait for the dough to chill. Start with very soft butter, stir in the ingredients, then scoop, roll, and bake. You’ll need just one bowl for the dough and a small bowl for the spiced sugar coating.
And you don’t need fancy equipment to make them look pretty, either. A cookie scoop makes portioning quick, but a measuring spoon works, too. Roll the dough into balls, give them a tumble in the pumpkin spice sugar, and let the oven take care of those lovely crackly tops.
Simple ingredients, delicious fall flavor
You probably have most of what you need for these cookies already tucked away in your pantry and fridge: butter, sugar, brown sugar, an egg, vanilla, and a handful of baking staples. Pumpkin pie spice goes into both the dough and the sugar coating, giving every bite a delicious taste of fall.
And here’s a little clarification: there’s no pumpkin purée in these cookies! It’s the pumpkin spice that gives this classic snickerdoodle its seasonal twist.
No pumpkin pie spice on hand? Our easy Homemade Pumpkin Pie Spice recipe includes a big-batch option for stocking your spice cabinet or sharing with a friend who loves to cook, plus a small-batch option when you only need a little.
For these cookies, double the small batch; you’ll need 4 teaspoons total for the dough and sugar coating.
How to make these Pumpkin Spice Snickerdoodle Cookies
How to make them? It’s almost too good to be true! Just stir together all the dough ingredients, scoop it into portions, and roll into balls. Give each one a tumble in a 2-ingredient pumpkin spice sugar, then bake until lightly golden with pretty crackly tops. Let them cool on the pan for 5 minutes before transferring to a wire rack.
See what I mean? Almost too good to be true… easy, ridiculously easy!
A sweet little gift
A few of these Pumpkin Spice Snickerdoodle Cookies tucked into a clear treat bag or a pretty box make a sweet surprise for a friend, neighbor, or anyone who could use a little encouragement and TLC. Add a ribbon and one of our free printable labels, and your gift is ready to go!
To get the labels, simply enter your name and email in the box below. You’ll receive an instant download, along with printing tips to make your gifts look extra special.
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Enter your name and email above to receive an instant download, plus printing tips to get you started. You’ll also receive fresh recipe inspiration from The Café… easy, elegant recipes and ideas to enjoy and share.
Fall baking at its finest!
You don’t need a whole afternoon to bake something delicious and make someone’s day a little sweeter. Stir up a batch of these Pumpkin Spice Snickerdoodle Cookies and enjoy the wonderful aroma of warm fall spices wafting through your kitchen as they bake. Stash a few in your own cookie jar and package up the rest to share. No fancy cookie shop required!
Café Tips
- Start with very soft butter. It should stir easily into a smooth, creamy consistency with a spoon. You want soft butter, however, not melted butter.
- Measure your flour with a light hand. Fluff it up, spoon it into your measuring cup, then level the top with a straight edge. Scooping directly from the bag or container can pack in extra flour and keep the cookies from spreading properly.
- Don’t worry if the butter and sugar mixture isn’t fluffy. That’s normal for this stir-together dough. Once you add the egg and vanilla, stir vigorously for 30 seconds until smooth.
- A few sugar notes: I use dark brown sugar, loosely packed, in the dough. For rolling, I like cane sugar with slightly coarser crystals for a pretty, sparkling finish, but regular granulated sugar works well, too.
- No pumpkin pie spice? Make our easy Homemade Pumpkin Pie Spice. If you choose the small-batch option, double it for these cookies. You’ll need 4 teaspoons total, 2 for the dough and 2 for the coating.
- A note about kosher salt: I use Morton’s kosher salt. If you use Diamond Crystal kosher salt, use a scant ½ teaspoon in place of the ¼ teaspoon called for in this recipe.
- A cookie scoop makes portioning easy. Use a 2-tablespoon scoop, or measure out similar portions with a spoon. Keep the dough balls evenly sized and space them 2 inches apart on the baking sheets.
- For crisp edges and chewy centers, don’t overbake. Look for lightly golden cookies with slightly puffy, crackled tops. Let them rest on the baking sheet for 5 minutes before transferring them to a wire rack.
- If you prefer using a mixer or find stirring by hand difficult, a mixer works well, too. Once you add the flour, mix on low speed just until it’s incorporated.
- Save some for another day. Once completely cool, store the cookies in an airtight container for 3-5 days or freeze for up to 3 months.
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For rolling:
- ¼ cup sugar, I like cane sugar with slightly coarser crystals, but regular granulated sugar also works
- 2 teaspoons pumpkin pie spice
For the dough:
- ½ cup very soft butter, I use salted butter
- ½ cup granulated sugar
- ½ cup brown sugar, loosely packed, I use dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt, see notes
- 1½ cups all-purpose flour
For the prep:
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Preheat the oven to 375°F. Line two baking sheets with parchment paper.
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Combine the ¼ cup sugar and 2 teaspoons pumpkin pie spice in a shallow bowl. Set aside.
For the dough:
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In a medium-large bowl, stir the very soft butter until smooth and creamy. Add the granulated sugar and brown sugar and stir until combined. The mixture will not be fluffy at this point.
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Add the egg and vanilla. Stir vigorously for 30 seconds until smooth.
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Add the cornstarch, pumpkin pie spice, cream of tartar, baking soda and kosher salt. Stir well to combine.
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Add the flour and stir just until incorporated, making sure there’s no loose flour on the bottom or sides of the bowl.
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Let the dough rest at room temperature for 10 minutes to allow the flour to absorb the wet ingredients.
For rolling and baking:
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Use a 2-tablespoon retractable scoop, or measure out portions of a similar size. Roll each portion into a ball with your hands, then roll in the pumpkin spice sugar to coat.
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Arrange the dough balls on the prepared baking sheets, spacing them 2 inches apart.
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Bake for 8-10 minutes, until the cookies are lightly golden brown and slightly puffy with cracks on top. Don’t overbake unless you prefer cookies that are crispy all the way through.
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Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Store in an airtight container for 3-5 days or freeze in an airtight storage container for up to 3 months.
- Butter: Use very soft butter that stirs easily with a spoon, but isn’t melted.
- Measuring flour: Fluff the flour, spoon it into your measuring cup and level the top with a straight edge.
- Kosher salt: I use Morton’s kosher salt. If using Diamond Crystal kosher salt, use a scant ½ teaspoon instead of the ¼ teaspoon called for above.
- Pumpkin pie spice: If making our Homemade Pumpkin Pie Spice, double the small-batch option. These cookies need 4 teaspoons total for the dough and coating.
- Texture: For crisp edges and chewy interiors, don’t overbake. No chilling is needed, but do give the dough its 10-minute rest before scooping.
Calories: 114kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 82mgPotassium: 42mgFiber: 0.3gSugar: 11gVitamin A: 130IUVitamin C: 0.1mgCalcium: 10mgIron: 1mg
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