Your favorite cookie gets an update for Fall. These Pumpkin Pie Spice Snickerdoodles are over the top with flavor.
Fall is my absolute favorite season. I’m not sure if it’s because of the cooler weather, the pumpkin treats, the fun things to do, or the changing of the leaves. Since I live in Texas, our leaves don’t really change but all the other stuff we do have!
I usually start wanting to eat anything pumpkin beginning in June. But I resist the urge and wait until it gets a little cooler before I start the baking. And by cooler I mean high 80s. As soon as we got out of the 90s I started my fall baking.
These Pumpkin Pie Spice Snickerdoodles first made their appearance on the blog four years ago. I made them as a treat for my niece and nephews on one of my trips home. To this day my niece still loves them and because she now lives close to me, she has been the recipient of them this year quite a bit. I need to make some to take to my nephew again because I know he would appreciate them.
This is the first treat of pumpkin season for me and I couldn’t be happier. These cookies were so soft and the hint of pumpkin left you wanting another cookie. Be aware that it is easy to get hooked on these cookies. I’ve made them four times in the last month.
Being a food blogger, I tend to make something a few times and then forget about it because there is always something new to make. I’m going through my old content and updating some of the photos and bringing them back to life. This cookie certainly deserved the honor of being the first one to get a makeover.
Pumpkin Pie Spice Snickerdoodles
Yields 26 cookies
5 minPrep Time
11 minCook Time
16 minTotal Time
Save RecipeIngredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp pumpkin spice
- 1/2 cup butter, softened
- 1 cup sugar
- 1/3 c pumpkin purée
- 1 tsp vanilla extract
- 1 egg
- Topping:
- 1/2 cup brown sugar
- 1 tsp pumpkin spice
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and pumpkin spice.
- In a separate large mixing bowl, cream margarine and 1 cup of sugar together until blended. Beat in pumpkin purée, vanilla extract and egg. Slowly add dry ingredients until just mixed.
- In a small dish, mix together brown sugar and pumpkin spice.
- Using a tablespoon Cookie Scoop, roll dough into balls, and roll in the sugar mixture. Place on parchment or silpat lined cookie sheet.
- Bake for 10-12 minutes.
- Remove from oven and let sit for five minutes. Transfer to a wire rack and cool.
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