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Quick & Easy Pumpkin Pie Spice Snickerdoodles Recipe

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These Quick Pumpkin Pie Spice Snickerdoodles are soft, chewy, and dusted with a warm spiced coating. Ready in under 20 minutes, they’re the perfect weeknight treat born from a happy accident.

Ingredients

Scale
  • 1/2 cup (113 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar, divided
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • For the coating: 3 tablespoons granulated sugar mixed with 1 tablespoon pumpkin pie spice

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Make the coating: In a small, shallow bowl, whisk together 3 tablespoons of granulated sugar and 1 tablespoon of pumpkin pie spice. Set aside.
  3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together with an electric hand mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla: Crack the egg into the bowl, add the vanilla extract, and beat on low speed until just combined.
  5. Mix the dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 1/2 teaspoons of pumpkin pie spice.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky.
  7. Chill the dough (optional but recommended): If you have an extra 10 minutes, pop the dough in the fridge while you clean up.
  8. Shape the cookies: Using a cookie scoop or a tablespoon, scoop out about 1.5 tablespoons of dough. Roll it into a ball between your palms. Drop the dough ball into the sugar-spice coating and roll it around to coat evenly. Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart. You should get about 18 cookies.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look soft and slightly puffed.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes. After 5 minutes, transfer them to a wire rack to cool completely.

Notes

Don’t overbake; cookies continue to set on the hot pan. Use room temperature ingredients for best results. Measure flour correctly using the spoon-and-level method. Cream of tartar is essential for the signature tangy flavor and chewy texture. Make the coating fresh each time. Bake one sheet at a time for even baking.

Nutrition

Keywords: pumpkin pie spice snickerdoodles, quick snickerdoodles, easy snickerdoodles, fall cookies, pumpkin spice cookies

Find it online: https://flurpchef.com/quick-and-easy-pumpkin-pie-spice-snickerdoodles-recipe/