Pumpkin Spiced Snickerdoodle

'Tis the season for everything pumpkin amiright? I admit I felt very daunted by the thought of making snickerdoodles at first. Cookies are not my forté so why try a cookie that sounds like it's already laughing at me? And also what's up with the cream of tartar? But alas I decided to tackle my fears one day and do my research. The cream of tartar is what lends to the chewiness known in snickerdoodles; not to mention it adds a subtle acidity that cuts through the sweetness of the cookie. I jazzed these up by adding some pumpkin spice and used saigon cinnamon. I'm really happy to say that these came out exactly how I like my snickerdoodles! Plus the addition of the spices just kick these babies up to another level of deliciousness. These were also approved by all the cookie monsters near and dear to me which puts a huge smile on my face. Of course this isn't the only snickerdoodle recipe out there in the web but if you're looking for a more moist and soft cookie rather than a crunchy cookie than this will be your go-to ratios!

Also an added tip to get these babies nice and round is to roll them into cylinders rather than balls! Just roll the dough into a ball and flatten both ends and reroll the sides to form a nice cylindrical shape. I find that this helps the snickerdoodles to flatten out more uniformly. 


For the dough:

  • 2 3/4 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1 1/2 tsp pumpkin spice
  • 1 cup room temperature butter
  • 3/4 cup granulated sugar
  • 1/2 light brown sugar
  • 1 egg
  • 1 1/2 vanilla extract

For rolling:

  • 3 tsp of cinnamon
  • 1/2 tsp pumpkin spice
  • 3/4 cup granulated sugar


  1. Preheat oven to 350 F. 
  2. In a bowl combine the flour, salt, baking soda, cream of tartar and pumpkin spice. Set aside.
  3. In a separate bowl combine the softened butter, sugars, egg, and vanilla using a hand mixer or spatula. The mixture should be well combined and a little fluffy. 
  4. Add in the flour mixture and combine into a dough. 
  5. Refrigerate for 30 minutes (optional).  
  6. Prepare the ingredients for rolling on a small plate.
  7. Roll dough into small ball using a tsp scooper and then rolling into the sugar coating the surface.
  8. Place on silipat or parchment paper about 1 inch apart.
  9. Bake for 11 minutes for the perfect underbaked cookie or 13 minutes for a crispier cookie. 
  10. Enjoy!
Desserts, CookiesTrisha LeComment