Soft and chewy, these Pumpkin Spice Snickerdoodles have just the right amount of spices. White chocolate chips mixed in give these cookies the perfect texture.
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I am a firm believer that pumpkin spice can be enjoyed all year, but especially during the holidays. All.of.them. from October through December.
This is where these soft and chewy Pumpkin Spice Snickerdoodles come in.
My favorite cookie is soft and chewy in the center with slightly crisp edges, which is exactly what you get in this cookie.
How do you make Pumpkin Spice Snickerdoodles?
You’ll also need the normal stuff like: eggs, flour, brown sugar, butter, baking powder, salt, baking soda, cinnamon, nutmeg, and cloves.
We aren’t using cream of tarter – I KNOW!
Yes, most snickerdoodle recipes call for cream of tarter, but y’all, I don’t always have it on hand.
And y’all, I can not tell a difference between using it and not. So, I left it out! You can too! 🙂
I am a firm believer that you can make snickerdoodles without cream of tarter – and all will still be alright with the world.
Plus, to me snickerdoodle, simply means rolled in cinnamon sugar before baking.
To chill or not to chill?
Well, y’all I recommend to chill these cookies for at least 15 minutes. That’s just about long enough for your oven to heat up, and to clean up any mess you may have made.
Chilling the 15 minutes makes the dough a little easier to work with. You could totally chill longer, up to 3 days. If you go that long, please leave at room temperature for 30 minutes before using.
- Apple Spice – in place of the pumpkin spice extract, use vanilla and use 1 ½ teaspoons apple pie spice in place of the nutmeg, cinnamon and cloves. When rolling – use 1 ½ teaspoons apple pie spice instead of the cinnamon.
- Eggnog Snickerdoodles
- Chai Spiced – add ½ teaspoon cardamom, ½ teaspoon allspice, and ½ teaspoon cloves
Chocolate chips –
Leave them out or try semi sweet chocolate chips!
More yummy Christmas cookies:
- 3 cups flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 3 teaspoons cinnamon, divided
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 cup butter, room temperature
- ½ cup brown sugar
- 2 cups sugar, divided
- 2 teaspoons Rodelle Pumpkin Spice Extract
- 1 egg
- 1 cup white chocolate chips (optional)
- In a medium bowl whisk together the flour, salt, baking powder, baking soda, 1 ½ teaspoons cinnamon, nutmeg and cloves. Set aside.
- In a large bowl attached to a stand mixer, cream butter for 2 full minutes.
- Add the brown sugar and 1 cup sugar. Beat for one minute.
- Add the egg and pumpkin spice extract - beat until just combined.
- Add the dry mix, in two batches, mixing until combined.
- Fold in the white chocolate chips. Cover and chill in the fridge for 15 minutes.
- When ready to bake, preheat the oven to 350 degrees. Mix together the remainder 1 cup sugar and 1 ½ teaspoons cinnamon.
- Remove the dough from the fridge, and using a one tablespoon cookie scoop, measure and roll the dough into balls. Roll in the cinnamon sugar mix, and place on baking sheets 2 inches apart.
- Bake for 9 minutes. Cool on baking sheets for 5 minutes. Remove and place on cooling racks to finish cooling.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 152mgCarbohydrates: 37gFiber: 1gSugar: 25gProtein: 2g