Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies are soft, thick cookies that combine a classic snickerdoodle with one of my favorite fall flavors! The pumpkin keeps the centers soft and tender, while the cinnamon-sugar coating gives them that familiar snickerdoodle finish.
If you’re looking for more fall baking ideas, you’ll find all of my pumpkin recipes in my Pumpkin Recipes Collection. Or try our Pumpkin Pie, Pumpkin Chocolate Chip Bread, or Pumpkin Dip.
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These cookies are easy to make with simple ingredients and only need a short chill before baking. They’re a great way to use leftover pumpkin puree and make an easy fall cookie for parties, Thanksgiving, or an afternoon treat!
If you love snickerdoodle cookies, try my Brown Butter Snickerdoodles, or my Fresh Milled Flour Snickerdoodles. Both are so good!
What you’ll love about this Pumpkin Snickerdoodle recipe:
Recipe Ingredients:
You’ll need the following ingredients to make these Pumpkin 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 Sugar
- Ground Cinnamon
Ingredient Notes:
- Pumpkin puree: Use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which will change the cookies.
- Butter: Let the butter soften to room temperature before mixing. It should be soft enough to cream with the sugar, but not melted.
- Pumpkin Pie Spice: You can use store bought pumpkin pie spice or a homemade version.
- Cream of tartar: This is an important ingredient in snickerdoodles and give them their classic flavor and texture. I don’t recommend leaving it out!
How to make Pumpkin Snickerdoodle Cookies
STEP 1: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
STEP 2: In a large mixing bowl, cream the softened butter and sugar with an electric mixer 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 add the dry ingredients to the wet ingredietns and mix just until combined.
STEP 5: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. Chilling makes the soft pumpkin cookie dough easier to shape and helps keep the cookies from spreading too much.
STEP 6: Preheat the oven to 350°F. Line baking sheets with parchment paper.
STEP 7: Combine the granulated sugar and cinnamom in a small bowl. Scoop the chilled dough and roll into balls, then coat each one in the cinnamon-sugar mixture.
STEP 8: Place the cookie dough balls about 2 inches apart on the baking sheet. Bake until the edges are set and lightly golden. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.
Tips for the Best Pumpkin Snickerdoodles
Don’t skip the chill time! Pumpkin makes this dough softer than traditional snickerdoodle dough, so chilling makes it much easier to roll and helps control spreading.
Use pumpkin puree, not pumpkin pie filling! They are NOT interchangeable in this recipe.
Don’t over bake the cookies. The centers should still be soft when they come out of the oven and will continue to set as they cool on the baking sheet.
Let your baking sheets cool between batches. Putting chilled cookie dough on a hot baking sheet can cause the next batch to spread more quickly.
Storage and Reheating:
Storage: Store completely cooled cookies in an airtight container at room temperature for up to 3 days.
Freezing Baked Cookies: Place cooled cookies in a freezer safe container or bag, and freeze for up to 3 months. Thaw at room temp before serving.
Freezing Cookie Dough: Roll the dough into balls and freeze them on a baking sheet until firm. Transfer to a freezer bag or container and freezer up to 3 months. Roll in cinnamon sugar before baking. You may need to add a minute or two to the baking time when baking from frozen.
Additions and Substitutions:
- White chocolate chips: Fold 1/2 cup of white chocolate chips into the cookie dough before chiling.
- Pecans: Stir in 1/2 cup of finely chopped pecans for a little crunch.
FAQs about Pumpkin Cookies Recipes:
Why do I need to chill pumpkin snickerdoodle dough?
Pumpkin adds extra moisture to cookie dough, making it softer and stickier than traditional snickerdoodle dough. Chilling it for at least 30 minutes makes it easier to roll and helps the cookies hold their shape in the oven.
Can I use pumpkin pie filling instead of pumpkin puree?
No! Pumpkin pie filling contains added sugar and spices and can change both the sweetness and texture of the cookies. Use plain canned pumpkin puree.
Why are my pumpkin snickerdoodles cakey?
Pumpkin adds extra moisture to cookie dough, so pumpkin snickerdoodles naturally have a softer, more cake like texture than traditional snickerdoodles. Be sure to measure the flour correctly and avoid over baking them so they stay soft and tender.
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 9-11 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.