Pumpkin Spice Snickerdoodles

November 16, 2017

Pumpkin Spice Snickerdoodles

I don't know about you, but I don't like to wait until October to be able to eat pumpkin pie, pumpkin cake, or pumpkin cookies. These Pumpkin Spice Snickerdoodles are a treat for any time of the year and are perfect to bring to a party. 

 This recipe makes 4-5 dozen cookies (depending on the size you make them)


Cookie Dough:

  • 2 sticks butter, softened
  • 1 cup white sugar
  • 1/2 cup light brown sugar, firmly packed
  • 2 eggs
  • 1 tsp. vanilla
  • 3 cups all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 tsp. All You Can Spice Pumpkin Spice
  • 1/4 tsp. salt
Spiced Sugar Coating:



  1. Mix together butter, 1 cup white sugar, and 1/2 cup light brown sugar until well blended. Add the eggs and vanilla, mixing until well combined.
  2. In a separate bowl combine the flour, cream of tartar, baking soda, 1 teaspoon Pumpkin Spice, and salt.
  3. Add dry mixture to wet mixture, in increments, beating well after each addition. Cover and refrigerate dough for at least an hour or longer.
  4. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  5. Mix the coating ingredients together in a small dish.
  6. Shape refrigerated dough by rounded spoonfuls into balls, using cookie scoop if you have one.
  7. Roll balls of dough in the coating mixture. Place 2 inches apart on the parchment paper lined baking sheets.
  8. Bake 8 to 10 minutes.
  9. Remove from oven and gently transfer cookies to a cooling rack.


Grab your own bottle of Pumpkin Spice here! 

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