Pumpkin Snickerdoodles
Updated September 08, 2024
Quick Summary
Pumpkin Snickerdoodles-soft and chewy snickerdoodles packed with pumpkin flavor and fall spices. Everyone’s favorite snickerdoodle cookie for fall!
Best Pumpkin Snickerdoodles
Snickerdoodle cookies are my FAVORITE! I love a classic snickerdoodle cookies, but I also love mixing things up. Have you tried my brown butter salted caramel snickerdoodles? Or how about my chocolate snickerdoodles? They are all amazing!
Today, I am introducing you to the perfect fall snickerdoodle cookie recipe, pumpkin snickerdoodles. Oh yes, you heard me correctly, PUMPKIN snickerdoodles! Pumpkin and snickerdoodles combined?? Pretty much the best fall cookie ever!
Table of Contents
Cookie Ingredients
- All-Purpose Flour-a good all-around flour for baking. I prefer unbleached all-purpose flour.
- Cream of Tartar-cream of tartar is the key ingredient in snickerdoodle cookies. It helps activate the baking soda and adds tanginess and chew to the cookies.
- Baking Soda-baking soda is a leavening agent and helps the cookies rise.
- Salt-I prefer to use a coarse salt when baking cookies, like kosher or sea salt.
- Spices-these pumpkin snickerdoodles are loaded with spices: cinnamon, ginger, nutmeg, and allspice. The spices give the cookies lots of flavor!
- Butter-for this snickerdoodle recipe, use unsalted butter and room temperature butter.
- Brown Sugar-pack the brown sugar in the measuring cup. The molasses in the brown sugar adds moisture and produces a chewier cookie.
- Granulated Sugar-I like to use a mix of granulated sugar and brown sugar.
- Pumpkin-use canned pumpkin puree. Libby’s is my favorite brand. Do not use pumpkin pie filling.
- Egg-binds the cookies together and keeps them moist.
- Vanilla Extract-use pure vanilla extract, it’s the best and worth the extra money!
- Cinnamon & Sugar-before the cookies go into the oven, roll them in cinnamon and sugar. A snickerdoodle staple!
How to Make Pumpkin Snickerdoodles
- In a large bowl, whisk together the dry ingredients.
- Using a stand mixer or hand mixer, cream together the butter and sugars until smooth, scraping down the sides of the bowl with a spatula as necessary. Add the pumpkin and mix until well combined. Add the egg and vanilla extract and beat until combined.
- Add the dry ingredients and mix until just combined. Don’t over mix.
- Wrap the cookie dough in plastic wrap or put in a container. Chill the dough for at least 30 to 60 minutes. I prefer to chill the dough for 24 to 48 hours.
- When ready to bake, preheat the oven to 350 degrees Line large baking sheets with Silpat baking mats or parchment paper.
- In a small bowl, whisk together granulated sugar and cinnamon.
- Shape the cookie dough into round balls, about 1 tablespoon per cookie. Roll the cookie dough balls in cinnamon sugar mixture until generously coated. Place on prepared baking sheets, about 2-inches apart.
- Bake cookies for 10 to 12 minutes or until cookies are set around the edges but still soft in the center.
- Remove from the oven and immediately bang the baking sheet on the counter a few times. This will help remove some air pockets and create ripples around the edges. Let the cookies cool on the baking sheet for 5 minutes.
- Transfer snickerdoodles to a cooling rack and cool completely.
Recipe Tips
Don’t pack your flour! When measuring flour, don’t pack it in the cup. Fluff the flour, spoon it in the cup and then level it off with a knife. If you pack your flour the cookies will be too puffy and dry.
Check expiration dates! Make sure your cream of tartar and baking soda are good. They do expire!
Whisk the dry ingredients! Make sure you whisk together the dry ingredients so all of the spices get incorporated.
Cream the butter, sugars, and pumpkin! Use a stand mixer with the beater blade or a hand mixer, to beat the butter, sugars, and pumpkin together. You want the mixture to be creamy and smooth.
Don’t over mix! When you add the dry ingredients, mix on low until JUST combined.
Chill the dough! This is a MUST! I know it is annoying, but SO worth it! Chilling the dough prevents the cookies from spreading AND it brings out the flavors. I like to chill the dough for 24-48 hours so the flavors can chill out! I swear it makes the cookies even better. If you are in a rush, you can chill the dough for 30-60 minutes, but I highly recommend 24-48 hours, especially if you want a chewy cookie. The snickerdoodles are chewier the longer the dough chills out in the fridge. Chilling also makes the cookies easier to roll into balls.
Roll! Roll the cookies generously in the cinnamon and sugar mixture. Make sure the cookies are well coated!
Don’t over bake! You want the snickerdoodles to stay soft and chewy, so don’t over bake! They will finish baking on the baking sheets as they cool.
Bang! I always bang the pans on the counter a couple of times right when they come out of the oven. This releases air pockets and creates slightly rippled edges and a chewier cookie.
Set up! Let the snickerdoodles cool and set up on the baking sheet for about 5 minutes. Then transfer to a cooling rack to cool completely.
How to Store & Freeze
- After the pumpkin snickerdoodles are completely cooled, you can store them in an airtight container for up to 4 days on the counter. To keep the cookies super soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay extra soft!
- You can also freeze pumpkin snickerdoodles for up to 2 months in a freezer container or bag. Defrost before enjoying…or you can eat them frozen. I am always up for a frozen cookie.
More Snickerdoodle Recipes:
- Classic Snickerdoodle Cookies
- Toffeedoodle Cookies
- Chocolate Snickerdoodles
- Brown Butter Salted Caramel Snickerdoodles
- White Chocolate Snickerdoodles
Pumpkin Snickerdoodles
Ingredients
For the Cookies:
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup pumpkin
- 1 large egg
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Topping:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
- Using a stand mixer or hand mixer, cream together the butter and sugars until smooth, scraping down the sides of the bowl with a spatula as necessary. Add the pumpkin and mix until well combined. Add the egg and vanilla extract and beat until combined.
- Add the dry ingredients and mix until just combined. Don't over mix.
- Wrap the cookie dough in plastic wrap or put in a container. Chill the dough for at least 30 to 60 minutes. I prefer to chill the dough for 24 to 48 hours.
- When ready to bake, preheat the oven to 350 degrees Line large baking sheets with Silpat baking mats or parchment paper.
- In a small bowl, whisk together granulated sugar and cinnamon.
- Shape the cookie dough into round balls, about 1 tablespoon per cookie. Roll the cookie dough balls in cinnamon sugar mixture until generously coated. Place on prepared baking sheets, about 2-inches apart.
- Bake cookies for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. Remove from the oven and immediately bang the baking sheet on the counter a few times. This will help remove some air pockets and create ripples around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer snickerdoodles to a cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
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These look yummy but I want to make a smaller batch. After looking over the recipe, I can pretty much easy half everything…except the egg. I could half that by weight but I am thinking it would just be easier to eliminate the white and use only the yolk.
I would appreciate any advice you might have.
Thanks, Maria!
You can half the recipe, use an egg yolk instead of a full egg! Enjoy!
Saw a similar recipe for it with half the amount of ingredients- it used just the yolk.
Currently making this and you’re missing the step of adding the flour!
Step #3
These cookies are delicious, however, I used 2 teaspoons of batter per cookie not two tablespoons…is this a typo?
2 teaspoons or a tablespoon is fine! You can make them big or small:)
Wow! We tried them out and they were delicious!
Glad you loved the cookies!
Made these for a neighborhood gathering and they were a huge hit! Just spicy enough.
Made these today for the 49rs game tonight…sooo yummy!! My first time making these and have sent the link to family & friends. Thanks Maria!
I’m going to make these for church. Has anyone tried pumpkin pie spice ans sugar instead of cinnamon and sugar?
These are absolutely delicious!! not quite as “dense” as a regular snickerdoodle but twice as delicious!
What type of pumpkin is best to use?
I used canned pumpkin puree, Libby’s is a popular brand.
Are you suppose to flatten cookies before baking? I didn’t so mine are quite thicker.
I don’t flatten them. Did you pack your flour? I scoop and level when I measure. If you measured your flour correctly, you can flatten them a little bit before baking. Pumpkin cookies tend to be a little puffier because of the pumpkin, if that makes sense:)
I’m going to make these for church. Has anyone tried pumpkin pie spice ans sugar instead of cinnamon and sugar?
I put my dough in refrigerator for a week, is it still ok to bake?
24-72 hours is my recommendation. I have never let it sit for a week. Let me know how they turn out.
Mine came out all spongy and not at all chewy or flat. Did I do something wrong? I did use Nutelex instead of butter as I’m lactose intolerant but I’ve had no problems subbing it in the past in biscuits. Lovely flavour though! I’ll persist with this recipe.
I have never used that product but I am guessing that is why the cookies were spongy because they normally aren’t.
Mine came out like cake cookies. Still good but not flat and chewy. I followed everything in the recipe. And I let the dough sit in the fridge overnight. Any reason this would happen? I used regular butter too.
I made these on Halloween this year and they turned out perfectly! Even better than classic snickerdoodles, the perfect fall cookie!
Maria these are a hit!! Delicious, thank you for another wonderful recipe.
You are welcome!
I made these cookies with my sister and they turned out AMAZING! Hands down the best cookie I’ve ever had and made. They have the perfect ratio of pumpkin and spices and were so soft and moist. I took some to work the next day and my coworkers lost their minds over them. If I double the batch will they turn out the same? Or would it be better to make two separate batches?
I am thrilled you loved the cookies so much! You can double the batch, just make sure you double all of the ingredients and you should be just fine:) Happy baking!
This recipe is a keeper! They are delicious.
Glad you love the cookies!
So yummy!!!
I’ve seen so many receipts with these exact ingredients except for the amount of pumpkin. Ive seen 3/4 cup, 1/3 cup and 1/2 cup? But all other ingredients are the same. I like more pumpkin flavor in my cookies.is there a specific reason for this?
I made these cookies and LOVED them! These were soft, sweet cookies but we’re not too sweet. I doubled the batch and it was not that many. The original recipe made about 20 medium size cookies. I also used vinegar instead of cream of tartar and it worked just the same. I also used pumpkin pie spice instead of ginger, nutmeg and allspice which did not change the recipe. I also like to add white chocolate chips to this recipe, to add more flavor. I would definitely recommend these cookies to anyone that wants a yummy, fun, Halloween/Thanksgiving cookies!
Haven’t made this recipe yet but wish I had instead of using a different recipe found online! Should’ve listened to my gut… I’ve found some excellent recipes on this site. Franky, I don’t think it’s possible that anyone followed the other recipe correctly & had good results. 3 3/4 cup flour?!? I weighed my ingredients so I know I was accurate…not so sure whoever wrote it accurately measured their flour! The flour taste overpowered EVERYTHING else – yuck! I’ll be making these next & I’m sure the results will be much better (couldn’t possibly be worse, that’s for sure!)
Mmmmm so good! I followed the recipe exactly, incl. chilling the dough for 48 hrs. I have eaten 3 already and about to eat a 4th – they are addictive. The texture is like little pumpkin pillows – so good!
Can you omit allspice if you don’t have it? Or is there a substitute option?
You can leave it out.
I tired this recipe once and my cookies didn’t turn out flat. I did pack the flour so maybe that’s why. Can you please convert the cups to grams? I know all measuring cups are different. I think measuring them by weight would be more accurate. Thanks
I didn’t “pack” the flour and they still didn’t come out flat. My family doesn’t care if they are flat or not… these are spectacular cookies!!
But I agree, weights for ingredients is always nice!
I made these the other day and they were fantastic! They were gone so fast I didn’t have the opportunity to trial freezing them. With the cinnamon sugar coating are they sticky when they thaw?
Delicious cookie! I just made them today, exactly as recipe is written. I chilled the dough for about an hour and a half before trying to work with it. It was sticky and soft but once to start to roll it in sugar, you’re good. I can see why you would chill it for 24-48 hrs. I cooked mine for 10 minutes, tapped the cookie sheet a few times as recipe states, then let them sit on the sheet for 5 minutes. Absolutely perfect.
Yahoo! Glad you loved them!
Hi Maria! Can you add up all the spices & sub pumpkin pie spice instead?
Sure!
Hi Maria, Can I sub in 2.75 tsp. Your recipe pumpkin pie spice for all the spices in the cookie recipe?
Yes, you can use pumpkin pie spice.
Do you recommend straining the pumpkin first?
I don’t, but you can if you want a less cakey cookie.
Love these cookies! I make these on regular basis because my husband is a cookie monster. Thank you!
My husband is a firefighter, I made these last thanksgiving for his crew. It has now been requested that every year these make a return for their working thanksgiving team.
So nice!
I’m pretty disappointed in how these came out. Followed your instructions to the letter. Let them sit in fridge for over 40 hours. They came out cakey and I was hoping they’d be chewy. The flavor is good though. Just wish I could get the texture to my liking!
Pumpkin makes cookies more cakey.
Perfection!
Hi! Do I press pumpkin purée with paper towel before adding to cookie mix?
I don’t for this recipe.
My colleague used this recipe and brought the snickerdoodles to work to shared them with the team. They were absolutely delicious! I was so amazed with the taste and texture I had learn how to bake them myself. She kindly sent me this page this morning.
Thank you so much! I forward to eating them again soon!
I am so glad you loved the cookies.
Have you tried some pumpkin pie spice in the cinnamon and sugar mixture you roll them in? I think that would add extra deliciousness
If you like pumpkin pie spice, you can add a little.
I saw this recipe and had to make them.
I’m not a big baker but I made this recipe twice in a week they were such a hit!
probably the best cookie I’ve ever made!!
YAY! This makes me so happy!
I made these for a Christmas party and similar to what others said, mine were like cake balls and did not flatten at all. They taste ok but the texture is all wrong, seems too much flour for liquid ingredients, bummer.