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30 Minutes or Less / Cookies / Desserts / Vegetarian

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles: Packed with pumpkin and cinnamon sugar flavors, these soft and chewy cookies are the perfect addition to your holiday treat rotation!

Looking for more Fall treats? Try this Pumpkin Caramel Dump Cake or these Sweet and Salty Kettle Corn Cookies!

Fall is almost upon us. For me, the rare native Floridian, I crave Fall and everything about it. The humidity starts to dissipate and air has a slight chill. I cannot wait. So to help me along in my quest to will Fall a little quicker, I made these Pumpkin Snickerdoodles! Rick has dubbed them “the best cookie I ever had.” That is a pretty big statement from the World’s Foremost Cookie Expert. I’ve honestly never seen him devour cookies so fast!

Don’t miss out these delicious dessert recipes: Oreo Mug Cake, Banana Chocolate Chip Bars, Fluffernutter Cookie Bars

Ingredients

  • All-purpose flour
  • Cream of tartar
  • Baking soda
  • Salt
  • Pumpkin pie spice
  • Cinnamon
  • Vanilla extract
  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Pumpkin purée – not Pumpkin Pie filling
  • Egg

How to make Pumpkin Snickerdoodle Cookies

Whisk together dry ingredients and set aside – this allows for a more even distribution of spices into the cookie dough

Cream together butter and sugars until light and fluffy. Add purée and mix until all the pumpkin is thoroughly incorporated.

Add egg. Once egg is mixed into cookie dough, add vanilla and mix well.

Next, gradually add dry ingredients to pumpkin mixture and mix until just combined.

Then (and this is a VERY important step!), chill the dough for at least 30 minutes before baking. I typically let the dough rest in the fridge for a minimum of 4 hours and up to 48 hours depending on the time I have. This serves a few purposes. It keeps the Pumpkin Snickerdoodle dough cold and prevents excessive spread while baking, it gives time for the spices to meld together, and finally the longer you have (think up to 2 days) the chewier your cookie. If you plan far enough in advance and can stand opening your fridge to the best cinnamon-y smell, I really suggest letting the dough rest for a couple of days. They’re the best! I wrap mine up in plastic wrap to allow the dough to be more compact and have less air infiltrate the process (as shown below).

Once the dough has chilled, combine the cinnamon and sugar in a bowl or on a plate. Using a tablespoon or cookie scoop, roll the dough into a ball and toss in the cinnamon sugar mixture.

Bake at 350*F for 10 minutes. Once the cookies are done baking, bang the cookie sheet on the counter a few time to help release any excess air pockets and create those trademark Snickerdoodle ripples!

Pumpkin Snickerdoodle Tips & Tricks

  • Make sure that you are using Pumpkin Purée and not pumpkin pie filling
  • You can add up to another two teaspoons of pumpkin pie spice to the dough for a more intense pumpkin flavor – you can also add 1/2 to 1 teaspoon of pumpkin pie spice to the Cinnamon Sugar mixture before you bake – YUM
  • I really cannot stress the importance of chilling the Pumpkin Snickerdoodle dough. I know it’s a huge bummer to have to wait hours or even a couple days to make these insanely delicious cookies, but, I promise it makes the cookies that much better!
  • If you prefer to not use the egg or have an egg allergy, you can eliminate it, as the pumpkin purée will act like the egg in this recipe – it will create a thinner cookie, but just as tasty.
  • When measuring flour, I suggest the scoop and sweep method. This means using a spoon to fill the measuring cup and using the back of a knife or other handle to sweep off the excess flour.
  • Remember to tamp down the baking sheet on the counter after baking to release excess air pocket and create those ripples we all love so much.

Can I freeze these cookies?

Yes you can! You can freeze the dough for up to 3 months – just make sure it is tightly packed and wrapped in plastic wrap and stored in an air tight container or freezer bag with all the air squeezed out of it.

These Pumpkin Snickerdoodle Cookies can be stored in an air tight container on the countertop for up to 5 days. The baked cookies can be frozen for up to a month!

Recipe Variations

There are a couple of great additions to this recipe!

If you are looking to add a little bit of chocolate, feel free to add 1 cup of white chocolate chips to the dough before chilling

You can also add a cup of cinnamon baking chips to the dough for an extra bit of spice

Caramel baking bits are also a fun addition to these Pumpkin Snickerdoodles!

Cookie Sheet full of Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Yield: 26 cookies

Pumpkin Snickerdoodles: Packed with pumpkin and cinnamon sugar flavors, these soft and chewy cookies are the perfect addition to your holiday treat rotation!

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 3/4 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 teaspoon vanilla extract
  • 3/4 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup pumpkin
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat oven to 350*F and lightly grease with spray or parchment paper/silpat
  2. Whisk together dry ingredients and set aside
  3. Cream together butter and sugars until light and fluffy
  4. Add purée and mix until all the pumpkin is thoroughly incorporated
  5. Add egg
  6. Once egg is mixed into cookie dough, add vanilla and mix well
  7. Next, gradually add dry ingredients to pumpkin mixture and mix until just combined
  8. Then (and this is a VERY important step!), chill the dough for at least 30 minutes before baking **see note below**
  9. Once the dough has chilled remove from fridge and allow to rest enough to be scoopable
  10. Combine the cinnamon and sugar in a bowl or on a plate
  11. Using a tablespoon or cookie scoop, roll the dough into a ball and toss in the cinnamon sugar mixture
  12. Bake at 350*F for 10-12 minutes
  13. Once the cookies are done baking, bang the cookie sheet on the counter a few time to help release any excess air pockets and create those trademark Snickerdoodle ripples! 

Notes

I typically let the dough rest in the fridge for a minimum of 4 hours and up to 48 hours depending on the time I have. This serves a few purposes. It keeps the Pumpkin Snickerdoodle dough cold and prevents excessive spread while baking, it gives time for the spices to meld together, and finally the longer you have (think up to 2 days) the chewier your cookie.

If you plan far enough in advance and can stand opening your fridge to the best cinnamon-y smell, I really suggest letting the dough rest for a couple of days. They're the best! I wrap mine up in plastic wrap to allow the dough to be more compact and have less air infiltrate the process.

Nutrition Information:
Yield: 26 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 68mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 1g

The nutritional values above are auto calculated by a nutrition program and can vary based on brands of ingredients used.

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20 Comments

  • Ashley
    August 24, 2020 at 3:31 pm

    So fun to make and the perfect hint of fall in the air!!

    Reply
    • Kerri
      August 24, 2020 at 3:40 pm

      yes! totally! we actually felt a slight chill the other day!

      Reply
  • Irina
    August 24, 2020 at 3:35 pm

    Oh, I have never heard about snickerdoodle cookies, but your sounds amazingly delicious, and yes, they are worth trying. I cannot wait to surprise my family with this new treat:)

    Reply
    • Kerri
      August 24, 2020 at 3:40 pm

      i hope everyone enjoys!

      Reply
  • Alyssa
    August 24, 2020 at 3:42 pm

    I love this spin on snickerdoodles. I am really ready for pumpkin EVERYTHING and this is a recipe I definitely will add to my “to make” list.

    Reply
    • Kerri
      August 24, 2020 at 3:54 pm

      fall cannot come soon enough! 😉

      Reply
  • Shadi Hasanzadenemati
    August 24, 2020 at 3:50 pm

    This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family

    Reply
    • Kerri
      August 24, 2020 at 3:54 pm

      thank you! i’m so glad!

      Reply
  • Allyson Zea
    August 24, 2020 at 4:21 pm

    This feels like such a treat every time I make it! I love the flavor combination!

    Reply
  • beth sachs
    August 24, 2020 at 5:03 pm

    A real taste of Fall. I love anything pumpkin. and these were a hit with my kids.

    Reply
  • Erin | Dinners,Dishes and Dessert
    August 24, 2020 at 8:51 pm

    This Pumpkin Snickerdoodles looks totally awesome!

    Reply
  • Dorothy Reinhold
    August 24, 2020 at 9:03 pm

    This is a snicker-doodle that you dipped into fall flavors and I am totally on board! I am going to need one or twelve right now!

    Reply
  • Toni Dash
    August 25, 2020 at 2:02 pm

    My kids couldn’t stop eating these!! So good!

    Reply
  • Sara Welch
    August 25, 2020 at 5:50 pm

    I love pumpkin season for recipes just like this one! So delicious; exactly what I needed to cure my sweet tooth!

    Reply
  • Cathy
    August 27, 2020 at 12:37 pm

    The perfect fall cookie!

    Reply
  • LindaSonia
    August 27, 2020 at 4:31 pm

    where are the direction?

    Reply
    • Kerri
      August 27, 2020 at 8:14 pm

      Linda – thank you for letting me know! They should be there now – there was an unrealized error in our recipe card. My sincerest apologies for the inconvenience.

      Reply
  • Amanda Marie Boyle
    September 14, 2020 at 6:51 am

    Looks so yummy. My toddler loves pumpkin, I bet he will gobble these up.

    Reply
  • Sarah James
    September 15, 2020 at 9:30 am

    I love the idea of the cinnamon sugar coating., a perfect pairing for pumpkin.

    Reply
  • Chef Dennis
    September 15, 2020 at 8:55 pm

    What a delicious cookie for the season! I will be making these cookies next week!

    Reply

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