Best 3 Pumpkin Spice Snickerdoodles Recipes

Indulge in the delightful symphony of flavors with our irresistible Pumpkin Spice Snickerdoodles. A tantalizing fusion of fall's quintessential flavors and the classic snickerdoodle cookie, these treats are a must-have for any occasion. Immerse yourself in the warm embrace of pumpkin puree, the captivating notes of cinnamon, ginger, nutmeg, and cloves, all harmoniously blended into a soft and chewy cookie. Experience the perfect balance of sweet and spice with every bite, complemented by the irresistible cinnamon-sugar coating.

Our collection of recipes caters to every baker's skill level, from the novice to the seasoned pro. For those who prefer a classic approach, our traditional Pumpkin Spice Snickerdoodles recipe delivers the perfect balance of flavors and textures. If you're seeking a gluten-free option, our Gluten-Free Pumpkin Spice Snickerdoodles provide the same delectable experience without compromising taste or texture.

For those with a sweet tooth, our Pumpkin Spice Snickerdoodles with Cream Cheese Frosting offer an extra layer of indulgence. The rich and tangy cream cheese frosting perfectly complements the pumpkin spice cookie, creating a harmonious blend of flavors that will leave you craving more.

Finally, our Pumpkin Spice Snickerdoodle Muffins provide a delightful grab-and-go option, perfect for busy mornings or afternoon snacks. These muffins boast all the flavors of the classic snickerdoodle, infused with the warmth of pumpkin spice, making them a perfect treat to enjoy on the go.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN SPICE SNICKERDOODLES

Pumpkin Spice Snickerdoodles image

Light, airy, and sweet spice cookies. I developed this recipe as a way to enjoy the rest of the can of pumpkin. Store in an airtight container.

Provided by sueb

Categories Fruits and Vegetables Vegetables Squash

Time 48m

Yield 60

Number Of Ingredients 14

Ingredients

1 ½ cups white sugar
1 cup shortening
½ cup pumpkin puree
2 eggs
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 tablespoon cream of tartar
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ cup white sugar, or as needed

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.

Nutrition Facts : Calories 78 calories, Carbohydrate 10.7 g, Cholesterol 6.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 39 mg, Sugar 5.9 g

CHEF JOHN'S PUMPKIN SPICE SNICKERDOODLES

Chef John's Pumpkin Spice Snickerdoodles image

I'm usually not a big fan of snickerdoodles, but I had a feeling the pumpkin spice would work perfectly with the buttery, cinnamon sugar cookie, and it did.

Provided by Chef John

Categories Desserts Cookies Sugar Cookies

Time 30m

Yield 18

Number Of Ingredients 18

Ingredients

1 ½ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon ground cinnamon
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon ground cloves
⅛ teaspoon nutmeg
½ cup unsalted butter
½ cup white sugar
⅓ cup light brown sugar, packed
1 teaspoon vanilla extract
1 large egg
¼ cup white sugar
2 teaspoons cinnamon
¼ cup confectioners' sugar
1 tablespoon milk, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.
Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.
Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
Stir cinnamon and sugar together in a shallow bowl or plate.
Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.
Bake in preheated oven until browned, 10 to 12 minutes.
Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.
If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 22.4 g, Cholesterol 24 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 94.8 mg, Sugar 14 g

PUMPKIN SPICE SNICKERDOODLES

Pumpkin Spice Snickerdoodles image

For a flavorful, fall-forward twist, use McCormick® Pumpkin Pie Spice along with Pure Vanilla Extract in this deliciously easy variation on the classic snickerdoodle cookie.

Provided by McCormick

Categories Cookies and Brownies,

Yield 30

Number Of Ingredients 10

Ingredients

3 cups flour
2 tsps McCormick® Cream of Tartar
1 tsp baking soda
2 cups sugar divided
1 cup (2 sticks) butter softened
1 cup canned pumpkin puree
2 eggs
2 tsps McCormick® Pure Vanilla Extract
2 tbsps pumpkin pie spice
1/8 tsp salt

Steps:

Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Cover. Refrigerate dough 2 hours.
Preheat oven to 400°F. Mix remaining 1/2 cup sugar, pumpkin pie spice and salt in medium bowl. Shape dough into 1 1/2-inch balls. Roll in sugar mixture to coat. Place 2 inches apart on baking sheets.
Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
Check out this recipe for a classic snickerdoodle cookie using McCormick® Ground Cinnamon.

Nutrition Facts : Calories 158 Calories

Tips:

Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned puree. If you don't have fresh pumpkin, you can use canned pumpkin puree, but be sure to drain it well before using.
Don't overmix the dough. Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
Chill the dough before baking. Chilling the dough for at least 30 minutes will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies until they are just set. The cookies should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.
Serve the cookies warm or at room temperature. Pumpkin spice snickerdoodles are best served warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

Pumpkin spice snickerdoodles are a delicious and easy-to-make fall treat. They are perfect for parties, potlucks, or just a cozy night at home. With their warm pumpkin spice flavor and soft, chewy texture, these cookies are sure to be a hit with everyone who tries them.