Pumpkin Snickerdoodle Cookies
If you’re looking for the perfect fall cookie, these Pumpkin Snickerdoodle Cookies are a delicious twist on classic snickerdoodles. I just can’t get over how soft and fluffy these cookies are, they practically melt in your mouth!
The pumpkin purée makes them super moist, while the cinnamon-sugar coating adds the perfect touch. These are the best cookies, and a perfect fall treat!
Are you looking for more Pumpkin Recipes? Try our Pumpkin Pie with Condensed Milk, Pumpkin Chocolate Chip Bread, or Pumpkin Dip.
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I love trying out different snickerdoodle recipes, so I combined that love with my new favorite pumpkin cookie recipes. The end result is this fluffy snickerdoodle packed with real pumpkin and fall spices.
This recipe is the ultimate cookie for the season! Whether you’re a fan of chewy pumpkin snickerdoodles or prefer a cakey cookie, these pumpkin cookies are sure to become one of your favorites this fall!
Don’t forget to check out my latest Pumpkin Pie Spice Cookie, it’s like pumpkin snickerdoodles but with extra pumpkin pie spice (hence the name!)
What you’ll love about this Pumpkin Snickerdoodle recipe:
Recipe Ingredients:
You’ll need the following ingredients to make these Snickerdoodle Cookies Recipe:
- For the Cookies:
- All-purpose flour
- Cream of tartar
- Baking soda
- Salt
- Pumpkin pie spice
- Unsalted butter, softened
- Granulated sugar
- Egg – room temperature
- Pumpkin puree (make sure to use real pure pumpkin for the best results)
- Vanilla extract
- For Rolling:
- Granulated white sugar
- Ground cinnamon
Ingredient Notes:
- Pumpkin puree: Make sure to use real pumpkin puree, not pumpkin pie filling, for the best pumpkin flavor and texture.
- Melted butter: Using melted butter instead of softened butter can add richness and help create those chewy cookies everyone loves.
- Brown sugar: For a deeper, richer flavor, try replacing some of the granulated sugar with brown sugar.
How to make Pumpkin Snickerdoodle Cookies Step-by-Step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: In a large mixing bowl, whisk together the flour mixture: flour, cream of tartar, baking soda, salt, pumpkin pie spice, and ground nutmeg.
STEP 2: With an electric hand mixer, cream butter and sugar in a large bowl on medium speed until light and fluffy. Or if you prefer to use your Kitchen Aid Mixer: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy.
STEP 3: Add the egg, pumpkin puree, and vanilla extract to the wet ingredients and beat until well combined.
STEP 4: Gradually mix in the flour mixture until just combined.
STEP 5: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes (chill time helps with shaping).
- Preheat oven to 350°F. Line a cookie sheet or prepared baking sheet with parchment paper.
- In a separate bowl, combine the cinnamon-sugar mixture: white sugar and cinnamon.
- Scoop the chilled cookie dough balls using a large cookie scoop, then roll them in the cinnamon sugar mixture.
- Place the cookie dough balls on the lined baking sheet, about 2 inches apart.
- Bake for 9-10 minutes, until the baked cookies are lightly golden at the edges.
- Let cookies cool on the cookie sheet for 3-5 minutes, then transfer to a cooling rack to cool completely.
PRO TIP:
For an extra pumpkin flavor, increase the pumpkin puree to 1 cup and reduce the flour to 2 1/2 cups. This adjustment will give you a stronger pumpkin taste and softer texture.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days. If the cookies feel a bit soft, layer them with paper towels in the container to absorb any excess moisture.
Reheating: When reheating, add a splash of water or broth to loosen if dry. Reheat gently on the stovetop or in the microwave until thoroughly warmed.
Freezing: You can freeze the cookie dough balls in a Ziplock bag for up to 3 months. Simply bake them from frozen, adding an extra minute or two to the baking time.
Additions and Substitutions:
ADDITIONS:
- White chocolate chips: Add 1/2 cup of white chocolate chips for extra sweetness and a fun twist.
- Pecans: Stir in 1/2 cup of finely chopped pecans for a nuttier flavor that complements the pumpkin and spices.
SUBSTITUTIONS:
- Pumpkin puree: If you want even more pumpkin flavor, increase the amount to 1 cup and reduce the flour by 1/4 cup.
FAQs about Pumpkin Cookies Recipes:
Why do I need to chill the dough?
Chilling the dough helps the cookies keep their shape while baking and enhances the flavor, making these perfect cookies.
Can I use both white and brown sugar?
Yes! A mix of brown sugar and white sugar will give the cookies a deeper, richer flavor.
How do I make sure my cookies are chewy?
For chewy pumpkin cookies, adding an extra egg yolk and slightly underbaking the cookies will help maintain that chew texture.
What Can I Serve with Pumpkin Cookies Snickerdoodles?
Serve this snickerdoodle cookie recipe with a cup of hot coffee, hot cocoa, or my favorite, a glass of milk. For a fall-inspired treat, serve them with a pumpkin spice latte or hot apple cider!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Pumpkin Snickerdoodle Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Pumpkin Snickerdoodle Cookies
Equipment
Ingredients
For the cookies:
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup unsalted butter softened
- 1 1/3 cups granulated sugar
- 1 large egg
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla extract
For Rolling:
- 1/4 cup granulated white sugar
- 2 teaspoons ground cinnamon
Instructions
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice.2 3/4 cups all-purpose flour,2 teaspoons cream of tartar,1 teaspoon baking soda,1/2 teaspoon salt,1 teaspoon pumpkin pie spice.
- In a large bowl, cream together butter and 1 1/3 cups sugar until light and fluffy.1 cup unsalted butter,1 1/3 cups granulated sugar.
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.1 large egg.3/4 cup pumpkin puree,2 teaspoons vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a small bowl, mix 1/4 cup sugar and cinnamon for rolling.1/4 cup granulated white sugar,2 teaspoons ground cinnamon.
- Roll chilled dough into 1-inch balls, then roll in the cinnamon-sugar mixture.
- Place on prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Nutrition
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This is the very best pumpkin snickerdoodle cookie we’ve ever tasted! I made it and loved it so much I took it to our women’s bible study. The ladies had a fit over it. Will make again next week it’s that great.