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These Pumpkin Snickerdoodles are soft, chewy, and loaded with the best flavors of fall! Made with real pumpkin, cinnamon, and pumpkin pie spice, then rolled in cinnamon sugar, they’re a delicious pumpkin twist on classic snickerdoodle cookies.
If you love classic snickerdoodles and pumpkin cookies, this recipe gives you the best of both! The pumpkin keeps the cookies soft while cinnamon and pumpkin pie spice add plenty of warm fall flavor. Each cookie is rolled in cinnamon sugar before baking for that classic sweet, slightly crisp coating that makes snickerdoodles so good.
These are one of my favorite cookies to make once pumpkin season arrives, and they’re perfect for Halloween, Thanksgiving, cookie trays, or just enjoying with a cup of coffee.
Featured Comment
Excellent!!
Why You’ll Love These Pumpkin Snickerdoodles
- Soft and chewy. The centers stay wonderfully soft with that classic snickerdoodle chewy melt-in-your-mouth texture.
- Made with real pumpkin. Pumpkin puree adds flavor, moisture, and a beautiful fall color.
- Lots of fall spice. Cinnamon and pumpkin pie spice give these cookies plenty of cozy flavor.
- Cinnamon-sugar coating. Every cookie gets generously rolled in cinnamon sugar before baking.
- Freezer-friendly. Freeze the dough balls or baked cookies so you can enjoy them whenever a craving hits.
Recipe Ingredients
These easy Pumpkin Snickerdoodles are made with basic baking ingredients plus pumpkin and plenty of warm spices. Scroll down to the recipe card for exact measurements.
- All-purpose flour. Measure the flour carefully so the cookies stay soft instead of becoming dry or cakey.
- Cornstarch. Helps create a soft and tender cookie.
- Cream of tartar. An important ingredient in classic snickerdoodles. It gives the cookies their signature subtle tang and contributes to their chewy texture.
- Baking soda and baking powder. The combination gives the cookies the right amount of lift.
- Cinnamon. Adds the classic snickerdoodle flavor to the dough and used for the coating.
- Pumpkin pie spice. Adds even more warm fall spice.
- Sugars. Granulated sugar is used in the dough and cinnamon coating. Brown sugar adds moisture and a deeper caramel-like sweetness.
- Butter. Use softened unsalted butter so it creams easily with the sugars.
- Egg yolk. Adds richness and helps bind the dough without adding too much extra moisture.
- Pumpkin puree. Use 100% pure pumpkin, not pumpkin pie filling. Make our homemade pumpkin puree or use canned from the store.
- Vanilla. Enhances the pumpkin and warm spices.
How to Make Pumpkin Snickerdoodles
These Pumpkin Snickerdoodle Cookies are easy to make, but remember to allow about 30–40 minutes for the dough to chill.
- 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 Soft And Chewy Pumpkin Snickerdoodles
While these cookies are quite straightforward to make, there are a few important things to keep in mind.
- Measure the flour correctly. Spoon the flour into your measuring cup and level the top instead of scooping directly from the bag.
- Use pumpkin puree. Don’t substitute pumpkin pie filling, which already contains sugar and spices.
Don’t skip the cream of tartar. It’s part of what gives snickerdoodles their signature flavor and texture. - Chill the dough. Give it the full 30–40 minutes so the cookies don’t spread too much.
Keep the dough cold between batches. Return the bowl to the refrigerator while each cookie sheet bakes. - Don’t overmix. Once the dry ingredients are added, mix only until everything comes together.
- Don’t overbake. Remove the cookies once they’re set. They’ll continue to firm up as they cool on the baking sheet.
Use a cookie scoop. Keeping the cookies the same size helps them bake evenly.
Variations
These Pumpkin Snickerdoodle Cookies have plenty of flavor as-is, but there are a few easy ways to switch them up.
- Add chocolate chips. White chocolate, chocolate or even cinnamon chips work great in this recipe.
- Mix in some nuts. Chopped pecans or walnuts add a little crunch.
- Use extra pumpkin pie spice. Add a little to the cinnamon-sugar coating for an even stronger pumpkin spice flavor.
- Adjust the size. Use a smaller or larger cookie scoop and adjust the baking time accordingly.
Make Ahead and Proper Storage
- Make ahead: Prepare the dough as directed, cover it tightly, and keep it refrigerated for up to 3 days. When you’re ready to bake, the dough may be too firm to scoop straight from the refrigerator. Let it sit at room temperature for just a few minutes until it’s soft enough to work with, but don’t let it become completely warm. Roll the dough balls in cinnamon sugar just before baking.
- Store at room temperature: Store the cooled cookies in an airtight container at room temperature for up to 4 days.
- How to freeze: Place completely cooled Pumpkin Snickerdoodles in a freezer-safe bag or container and freeze for up to 3 months. Let frozen cookies thaw at room temperature before serving.
Pumpkin Snickerdoodles
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 bonus of pumpkin puree and pumpkin spice.
Servings: 34 cookies
Ingredients
- 3 cups all-purpose flour
- 3 1/2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 cup unsalted butter softened
- 1 large egg yolk
- 3/4 cup pumpkin puree (canned or homemade)
- 2 teaspoon 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.
Last Step:
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Notes
Store the cooled cookies in an airtight container at room temperature for up to 4 days.
Nutrition
Calories: 146kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 108mg | Potassium: 52mg | Sugar: 13g | Vitamin A: 1015IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.7mg
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13 comments on “Pumpkin Snickerdoodles”
Absolutely delicious!! I had a hard time controlling myself around these cookies. You definitely can’t have just one!
Ha! Thanks Heidi!
Cookies were super tasty – I did have a bit of a problem with getting the cookies to bake done, the first batch did fine, but the rest needed to be baked longer. Yes, I did keep the dough refrigerated while baking a sheet of them. My oven must be the problem.
Thank you Sandy!
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!!