Skip to main content New<> this month
Get the Allrecipes magazine

Chef John's Pumpkin Spice Snickerdoodles

Rated as 4.72 out of 5 Stars
57k

"I'm usually not a big fan of snickerdoodles, but I had a feeling the pumpkin spice would work perfectly with the buttery, cinnamon sugar cookie, and it did."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 144
Original recipe yields 18 servings (18 to 20 cookies)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
  2. Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.
  3. Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.
  4. Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
  5. Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
  6. Stir cinnamon and sugar together in a shallow bowl or plate.
  7. Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.
  8. Bake in preheated oven until browned, 10 to 12 minutes.
  9. Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.
  10. If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.

Footnotes

  • Cook's Notes:
  • 1 1/2 cups flour, if weighed, should equal 6 1/2 ounces. If using fine salt instead of kosher, reduce to 1/4 teaspoon.
  • You can add a few pinches of the pumpkin spices to the rolling sugar, if desired.

Nutrition Facts


Per Serving: 144 calories; 5.5 22.4 1.5 24 95 Full nutrition

Explore more

Reviews

Read all reviews 26
  1. 32 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

In all my years of baking, I have never made snickerdoodles but when I saw this recipe, I decided to try it. I followed the recipe exactly (who can argue with Chef John's recipes) and they turn...

Most helpful critical review

Very disappointing. Followed recipe to the letter but they did not come out like the snickerdoodles I have had before. They were cake-y and did not have much flavor.

Most helpful
Most positive
Least positive
Newest

In all my years of baking, I have never made snickerdoodles but when I saw this recipe, I decided to try it. I followed the recipe exactly (who can argue with Chef John's recipes) and they turn...

These were so good! I loved the mix of spices & that they're made with all butter, not shortening. My family loved them. The cookies spread more than I was expecting, so just be aware of that.

I love snickerdoodles and have been making them for over 40 years. I read the recipe and immediately whipped up a batch. They were delicious! My husband, who does not normally eat snickerdoodles...

I had a hard time deciding whether to give this 4 or 5 stars...and finally went with 4. To be honest, I felt the recipe title was misleading. I was expecting the recipe to have some pumpkin pure...

I made these exactly as the recipe ordered. I live at a higher altitude, so I had to bake them for about 14 minutes and they came out more fluffy and cakey. Overall a wonderful cookie!

I am not a huge snickerdoodle fan but I really enjoyed these cookies!!

I thought these would have pumpkin puree in them and was surprised they didn't. But they are wonderfully delicious without it. Chef John always comes through.

Delicious!!! I was not expecting them to be this good. I made them with King arthurs gluten free flour, earths balance margarine and organic sugar. My gluten loving husband said they were the...

Followed recipe exactly, just the right amount of spices for ice cream sandwiches using vanilla ice cream. Will make cookies a little smaller as even adults felt like one sandwich was a lot to ...