Soft, chewy, and full of pumpkin flavor, these Pumpkin Snickerdoodles are the perfect cookies for fall. They have all the best elements of a classic snickerdoodle with the added benefit of pumpkin puree and pumpkin spice.
The Best Pumpkin Snickerdoodles
One of my favorite pumpkin desserts are these delicious pumpkin snickerdoodles! They have the classic cinnamon flavor and chewy texture of classic snickerdoodles but have the added bonus of a light orange color from pumpkin puree and the flavor of pumpkin spice.
These have become a family favorite for the fall and one of my most requested pumpkin cookie recipes, which is saying a lot! They take just 15 minutes of prep time, though they do need to chill for 30 minutes. But that also means you can easily make the dough in advance too!
We adore pumpkin desserts and have made a lot of them Here are some of our most popular… Pumpkin Cookies with Cream Cheese Frosting, Pumpkin Pie Cupcakes, Pumpkin Donut Holes, and Pumpkin Cheesecake Cake. Pumpkin Pie Cookies and Pumpkin Oatmeal Cookies are always a hit too.
Watch How To Make It
Want to see just how easy this pumpkin snickerdoodle recipe is to make? Check out the video below!
Why You’ll Love This Pumpkin Snickerdoodle Recipe
Once you try this recipe, I’m positive these pumpkin snickerdoodles will become one of your go-to fall recipes. Here’s a few reasons why.
- Soft, chewy texture. These cookies have that classic chewy snickerdoodle texture, which is one of the reasons I love them so much.
- Spiced pumpkin flavor. Snickerdoodles are always made with a good amount of cinnamon but these pumpkin snickerdoodles have the added flavor of pumpkin pie spice as well.
- Dough can be made in advance. The cookie dough in this recipe is perfect for making a day or two in advance or even freezing. Full directions below.
What You’ll Need
This pumpkin snickerdoodle recipe uses classic snickerdoodle ingredients, plus a few extras for the pumpkin twist.
- Flour
- Cornstarch
- Cream of tartar – Helps create a chewy texture in the cookies and adds a slight tang as well.
- Baking soda and baking powder – Help the cookies rise.
- Salt
- Spices – Ground cinnamon is used for the classic snickerdoodle flavor, while pumpkin pie spice adds the pumpkin twice.
- Sugar – Both brown sugar and granulated sugar sweeten the cookies.
- Butter – I used unsalted, since I’m adding salt.
- Egg – Helps give the cookies shape.
- Pumpkin puree – I like to use Libby’s brand.
- Vanilla extract
- White sugar & cinnamon – For the cinnamon sugar coating.
How to Make Pumpkin Snickerdoodles
This pumpkin snickerdoodle recipe is super easy to prepare but keep in mind that the dough does need to chill before baking.
- Make the dough. Whisk together the dry ingredients. In a separate bowl, cream the butter and sugars then add in the egg yolk, vanilla, and pumpkin puree. Slowly add in the dry ingredients and mix until combined.
- Chill the dough. Cover the bowl and refrigerate the dough for at least 30 to 40 minutes.
- Form the dough balls. Scoop balls of dough onto the baking sheet, leaving 2 inches between each one.
- Add the cinnamon sugar. Combine the remaining sugar and cinnamon. Roll each dough ball into the cinnamon sugar.
- Bake. Bake for 10 to 13 minutes, until the cookies are set. Cool on the baking sheet for 5 to 10 minutes then transfer to a wire rack.
Tips for Success
While these cookies are quite straightforward to make, there are a few important things to keep in mind.
- Make sure to spoon in the flour when measuring. Also level it off with the back of a knife to get an accurate measurement.
- Be sure to chill the dough. You will want to chill your dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Bake one cookie sheet at a time. Make sure to refrigerate the other batch of cookie dough while the first batch is baking.
Can I Make Pumpkin Snickerdoodle Dough in Advance?
Yes! One reason I love this recipe is that you can prepare the dough in advance. While it needs to chill for a minimum of 30 minutes, you can keep it in the fridge for up to 3 days.
If it’s too hard to scoop, let it sit on the counter for just a few minutes. Be sure not to let it come to room temperature, you just want it soft enough to scoop.
You can also freeze pumpkin snickerdoodle dough. I recommend doing so after you’ll rolled it into balls. Flash freeze on a baking sheet then transfer to an airtight, freezer-safe container. You can bake from frozen, though you’ll need to add an extra minute or two to the bake time.
Proper Storage
- Room temperature. These pumpkin snickerdoodles will stay fresh in an airtight container for up to 4 days.
- Freezer. You can also freeze your pumpkin snickerdoodles once they’ve cooled completely. Freeze in a ziploc bag for up to 3 months. Thaw on the counter and enjoy.
More Pumpkin Desserts
Pumpkin Snickerdoodles
Ingredients
- 3 cups all-purpose flour
- 3 1/2 tsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 cup unsalted butter softened
- 1 large egg yolk
- 3/4 cup canned pumpkin puree
- 2 tsp vanilla extract
Rolling Sugar:
- 1/2 cup white sugar
- 4 teaspoons cinnamon
Instructions
- In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, corn starch, cream of tartar, and salt until well combined. Set aside.
- In a large mixing bowl using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree.
- Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30-40 minutes (until you can roll it without it being sticky).
- Preheat oven to 350°F. Spray or line two large baking sheets (we prefer silicone mats) and set aside.
- Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leaving 2 inches between each one.
- In a small bowl, whisk together the 1/2 cup of sugar and 4 teaspoons ground cinnamon. Roll each ball of cookie dough in the cinnamon sugar mixture and place back on the baking sheets.
- Bake at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.
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9 comments on “Pumpkin Snickerdoodles”
My gluten free friends say they’re the BEST!
I’ve tried 4 different recipes in the last week. This is the one!!!
Awesome pumpkin flavor.
But why the corn starch?
Sounds delicious. What about this version as a cupcake as well? Thanks 🙂
This is divine. The texture was still so fluffy like a traditional snicker doodle. I was worried about the amount of pumpkin pie spice, but it was perfect as is.
My bf added a few chocolate chips and walnuts to his. It was a good combo.
would like to print it and can’t find a place to do that.
Hello Barbara,
Just click on the ‘Print Recipe’ button in the Recipe Box at the bottom of the post.
These are the best! My son said we have to make them for Santa because he needs them!
Really good recipe! It is quite soft (even after refrigerating). I tap the cookie sheet on the counter right after I take them out of the oven. Flattens them a bit which is good before I make pumpkin snickerdoodle ice cream sandwiches. They are so delicious. Making a large batch right now so I have enough for T’giving.
Excellent!!