Bready or Not Original: Pumpkin Spice Snickerdoodles

Posted by on Oct 27, 2021 in Blog, Bready or Not, cookies | 0 comments

A necessary clarification first thing: these Pumpkin Spice Snickerdoodles are named thusly because they include pumpkin spice, not pumpkin.

Bready or Not Original: Pumpkin Spice Snickerdoodles

If you do want Snickerdoodles with pumpkin, I can help with that, too. Even in bar form.

Bready or Not Original: Pumpkin Spice Snickerdoodles

These cookies look like normal Snickerdoodles with crackled tops, but the flavor is much more complex thanks to that spice mix. These really taste and smell like autumn.

Bready or Not Original: Pumpkin Spice Snickerdoodles

However, these are so good, they are fantastic year-round. As I’ve said before, the things you enjoy–be it food or music or d├ęcor–shouldn’t be confined to one season. If you like it, like it whenever you want!

Bready or Not Original: Pumpkin Spice Snickerdoodles

This recipe makes a decent batch, about 50 cookies using a teaspoon scoop, and will be best if eaten within 3 days. Therefore, make them to share with a crowd, or you may experience a Snickerdoodle overdose.

Bready or Not Original: Pumpkin Spice Snickerdoodles

This fresh take on Snickerdoodles uses pumpkin spice mix, not pumpkin, to create delicious cookies. Pumpkin spice is associated with autumn, but these are so good, you’ll want to make them year-round! Makes about 50 teaspoon-sized cookies.
Course: Dessert, Snack
Cuisine: American
Keyword: cookies, snickerdoodle
Servings: 50 cookies
Author: Beth Cato


  • parchment paper
  • teaspoon scoop



  • 3 Tablespoons pumpkin spice
  • 1 Tablespoon ground cardamom
  • 1/3 cup white sugar


  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup unsalted butter (2 cubes) room temperature
  • 1 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract


  • Preheat an oven at 350-degrees. Line a large baking sheet with parchment paper. In a small bowl, mix together the three topping ingredients. Set aside.
  • In another bowl, combined the flour, cream of tartar, baking powder, and salt. Set aside.
  • In a large bowl, beat together the butter and sugar until they are light and fluffy. Add the eggs, one at a time, followed by the vanilla extract. Gradually work in the flour mixture until it’s just combined.
  • Use a teaspoon scoop to form small bowls of dough. Roll the dough in the topping spices, one at a time, and place spaced out on the baking sheet.
  • Bake for 8 to 10 minutes, until the tops are crackled and just set, but not browning. Let them cool at the sheet for a few minutes, then transfer them to a rack to fully cool.
  • Store cookies in a sealed container at room temperature for up to 3 days.


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