Pumpkin Snickerdoodles


  • 4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon pumpkin pie spice
  • 1 cup butter 2 sticks
  • 3/4 cups granulated sugar
  • 1 cup firmly packed brown sugar light or dark
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla


  • 6 tablespoons sugar
  • 1 teaspoons cinnamon
  • 1 1/2 teaspoons pumpkin pie spice


  1. For the dough:. In a bowl, sift together the flour, baking soda, baking powder, 1 teaspoon pumpkin pie spice and cream of tartar. Set aside.
  2. In a separate bowl, cream the butter and sugars until fluffy. Add the eggs, milk and vanilla. Mix well.
  3. Stir in the dry ingredients. Stir until just combined.
  4. Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 2+ hours. You can chill for up to 24 hours if you have time.
  5. When ready to bake, Preheat the oven to 350 degrees. Form the dough into 1 inch balls. Mix cinnamon, pumpkin pie spice and sugar in a small bowl and roll each ball of dough through the cinnamon and sugar mixture to coat well.
  6. Place on a greased baking sheet or a cookie sheet covered with wax paper or silicone baking mat.
  7. Bake 8-9 minutes. Do not overbake. Allow to cool on baking sheet for at least ten minutes before transferring to a wire cooling rack.

This article and recipe adapted from this site

Pumpkin Snickerdoodles
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