Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles
The Loveless Cafe
  • Yield: 3 dozens
  • Cook: 14 minutes

Adapted from the original Snickerdoodle recipe in the "Desserts from the Loveless Cafe" cookbook, these feature the fall flavors of spiced pumpkin butter and pumpkin pie spices.


1stick unsalted butter
4ounces cream cheese
2 1/2cups sugar
1teaspoon vanilla extract
2 eggs
3cups all-purpose flour
1/2teaspoon baking soda
1/2teaspoon cream of tartar
1/2tablespoon pumpkin pie spice (see below for homemade mix)
1/2 cup pumpkin butter
Pumpkin Pie Spice
2teaspoons cinnamon
1teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/2teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2teaspoon ground cloves


  1. Preheat oven to 375 F. Line 2 sturdy cookie sheets with parchment paper or silicone liners.
  2. Cream butter, cream cheese, 1 ¾ cups sugar and vanilla with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, and scrape sides of bowl. Sift flour, baking soda and cream of tartar over mixture and fold together by hand until no streaks remain.
  3. In a wide bowl, mix remaining ¾ cup sugar with pumpkin pie spice (see below). Scoop out heaping tablespoon of dough and roll it into a ball. Roll the ball in the spiced sugar to coat and set on the lined cookie sheets, setting the cookies about 2 inches apart.
  4. Using your finger or the rounded handle of a wooden spoon, press a small indention into the center of each ball and fill with a tiny dollop of pumpkin butter.
  5. Bake for about 14 minutes, until cookies are set around the edges and lightly browned on the bottom but still slightly soft in the middle. Transfer to racks to cool. They’ll firm up as they set.

To make your own Pumpkin Pie Spice:

Combine all the Pumpkin Pie Spice ingredients and blend well until combined. Store in an airtight glass jar.

This recipe originally appeared as Pumpkin Spice Snickerdoodles on Lovelesscafe.com.