These Pumpkin Spice Latte Snickerdoodles are chewy, cozy, and rolled in pumpkin spice sugar before getting drizzled with a maple glaze. A small-batch recipe that makes just 6–8 cookies, perfect for cozy fall baking.
Fall baking doesn’t get cozier than these Pumpkin Spice Latte Snickerdoodles. Think: chewy cookie base, rolled in a pumpkin spice sugar coating, and finished with a drizzle of maple glaze. This recipe makes just 6–8 cookies, the perfect small-batch treat for when you want autumn comfort without the leftovers.
🍰 Why You’ll Love These Pumpkin Spice Snickerdoodles
- Small batch: Makes 6–8 cookies, perfect for weeknight baking.
- Chewy texture: Classic snickerdoodle tang with cozy fall spices.
- Maple glaze finish: Sweet drizzle that makes them extra special.
- Approachable: One bowl, no chilling, ready in 30 minutes.
Key Ingredients You’ll Need
- Butter & sugars: For rich, chewy texture.
- Egg yolk: Adds tenderness without needing a full egg.
- Pumpkin spice blend: Cinnamon, nutmeg, ginger, cloves, allspice. Check out the homemade pumpkin spice blend recipe.
- Cream of tartar: Classic tang; can sub with lemon juice.
- Maple glaze: Powdered sugar, maple syrup, and cream for the drizzle.
Tips for the Perfect Snickerdoodles
Don’t skip the sugar coating, it gives them that iconic crackly top.
If the glaze thickens as it sits, whisk in a drop of milk before drizzling.
Let cookies cool completely before glazing or it will melt off.
Want a little extra pumpkin spice kick? Add ½ tsp into the dough.
FAQ
Can I make these without cream of tartar?
Yes, sub with ½ tsp lemon juice. Add it to the wet ingredients.
Can I double the recipe?
Yes, simply scale up all ingredients evenly.
Do these have actual pumpkin in them?
No, this version is flavored with pumpkin spice, not pumpkin purée. For pumpkin purée cookies, try a pumpkin snickerdoodle variation.
🧊 Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- Freeze unglazed cookies for up to 2 months. Add glaze after thawing.
Ingredients
Yield: 6-8 cookies
Bake Time: 10-12 minutes
Total Time: ~30 min (plus cooling)
For the snickerdoodle cookies
- 60g (¼ cup + 1 tbsp) unsalted butter, softened
- 65g (⅓ cup) granulated sugar
- 30g (2 tbsp) light brown sugar
- 1 egg yolk (from a large egg)
- ½ tsp vanilla extract
- 80g (⅔ cup) all-purpose flour
- ⅛ tsp baking soda
- ¼ tsp cream of tartar (or ½ tsp lemon juice)
- Pinch of salt
For the pumpkin spice Sugar Coating
- 30g (2 tbsp) granulated sugar
- 1 tsp pumpkin spice blend
for the maple glaze
- 50g (½ cup) powdered sugar
- 1 tbsp pure maple syrup
- 1 tsp milk or cream
Directions
- Preheat oven to 175°C / 350°F
- Line a baking tray with parchment.
- Make the cookie dough
- Beat butter and sugars until light and fluffy.
- Add egg yolk, vanilla, (and lemon juice if using) and mix smooth.
- In another bowl, whisk flour, baking soda, cream of tartar, and salt. Fold into wet ingredients.
- Roll dough into 6–8 balls (~30g each).
- Make the pumpkin spice sugar mix
- Mix coating sugar and pumpkin spice in a shallow dish.
- Prepare dough balls for baking
- Coat dough balls in spiced sugar
- Place on baking tray.
- Bake
- Bake 10–12 mins until puffed with crackly tops.
- Cool fully.
- Make Glaze
- Whisk glaze until smooth.
- Drizzle over cooled cookies.
What’s New
Try the latest in Other Desserts: Decadent Chocolate Torte
Notes
Make sure snickerdoodles are FULLY cooled before glazing or the glaze will melt off the cookies.
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