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This pumpkin snickerdoodles recipe puts a cozy fall twist on the classic Snickerdoodle cookie. Soft, spiced, and full of pumpkin flavor, they’re the perfect treat for potlucks, family gatherings, or an after-school snack.
Sometimes it makes me nervous to mess with an American classic. Classic snickerdoodles have been around a long time. The hallmark of true chewy Snickerdoodles is the cinnamon and sugar coating on the outside. So even though these cookies have a mild pumpkin flavor, they are the real deal! Each ball of dough is dropped in the sweet yet savory coating, and the end result is amazing.
Why This Recipe Works
These little pumpkin cookies are the perfect fall treat…for after school, in lunch boxes, or with a cup of coffee. They would also be a big hit on Thanksgiving Day. They stay fresh in an airtight container for several days, so they are an easy make-ahead dessert. This would be a great kitchen project to do with kids. I know my grandchildren would love rolling the dough balls in the cinnamon sugar mixture! The rolling step is a little bit messy, but it’s totally worth it when these tasty little cookies come out of the oven.
Ingredient Notes + Variations
- It’s fine to use salted butter or unsalted butter. (I know most bakers swear by unsalted butter, but I have always used the salted version, and my baked goods have always turned out great!)
- Canned pumpkin puree or homemade real pumpkin puree can be used. Do not use pumpkin pie filling or pumpkin pie mix.
- The cream of tartar is an important ingredient. It gives the cookies their distinctive tangy flavor, and helps them rise.
- Semi-sweet chocolate chips, or white chocolate chips can be added for extra flavor and texture.
- This snickerdoodle cookie recipe can be easily doubled.
How To Make
- In a large bowl or bowl of a stand mixer, combine the room temperature butter, white granulated sugar, brown sugar, pumpkin, egg, and vanilla extract.
- Beat for 1 minute. (If you don’t have a stand mixer, a hand mixer will work fine.)
- In a separate bowl whisk together the all purpose flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cream of tartar.
- Slowly add dry ingredients to pumpkin mixture.
- Mix until combined but do not over mix. Make sure to scrape the sides of the bowl with a rubber spatula.
- Cover the bowl with plastic wrap and refrigerate 1 hour.
- Preheat oven to 350 degrees F.
- Combine 1/2 c. sugar and 1 t. cinnamon in a small bowl.
- Using a small cookie scoop, scoop the cookie dough and roll into balls.
- Drop the balls in the cinnamon-sugar mixture, and roll around until the ball is covered.
- Place the cookie dough balls on an ungreased baking sheet.
- Once the cookie dough balls are on the cookie sheet, lightly flatten each one with the bottom of a small glass.
- Bake time is 10 minutes. Cookies are done when you see crispy edges and cracks.
- Cool the baked cookies completely on a parchment paper covered cooling rack.
- Can be stored in an airtight container for several days.
Tips For Perfect Pumpkin Snickerdoodles
- For best results, don’t skip the chill time. This makes the dough easier to work with, and helps prevent the cookies from spreading too much during baking.
- Store leftover cookies in an airtight container at room temperature.
- These pumpkin snickerdoodle cookies freeze beautifully. Just put them in a resealable freezer bag, and place them in the freezer for up to 3 months.
- Make sure to use plenty of cinnamon sugar for rolling the snickerdoodle dough. This gives them that classic snickerdoodle coating and adds sweetness and flavor.
- Be careful not to overbake the cookies. They should be slightly puffed and have a soft center. Overbaking can make them dry.
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Baking pumpkin snickerdoodles is a lovely way to embrace the flavors of fall, and satisfy your sweet tooth. These cookies combine the warmth of pumpkin spice with the old fashioned charm of classic snickerdoodles. Remember to use quality ingredients, chill the dough, and roll your cookies in that irresistible cinnamon-sugar coating. Pay attention to baking time and temperature, as slightly underbaking ensures a softer texture.
Whether you’re baking for a special occasion or simply want to spend a cozy afternoon in the kitchen, these cookies are a perfect choice. So, gather your ingredients, preheat your oven, and let the aroma of pumpkin and spice fill your kitchen. Pumpkin snickerdoodles are not just cookies; they’re a taste of the season, and a warm embrace on a crisp fall day.
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More Snickerdoodle Recipes
- Snickerdoodle Bars
- Pumpkin Snickerdoodle Cupcakes
- Snickerdoodle Bread
- Pumpkin Snickerdoodle Skillet Cake
The Best Soft + Chewy Pumpkin Snickerdoodles Recipe
Ingredients
- 1/2 cup butter (softened)
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cream of tartar
Rolling Mix:
- 1/2 cup white sugar
- 1 teaspoon cinnamon
Instructions
- In a large bowl or bowl of a stand mixer, combine the butter, white and brown sugars, pumpkin, egg, and vanilla.
- Beat for 1 minute.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cream of tartar.
- Slowly add dry ingredients to pumpkin mixture.
- Mix until combined but do not over mix. Make sure to scrape the sides of the bowl.
- Cover and refrigerate 1 hour.
- Preheat oven to 350 degrees F.
- Combine 1/2 c. sugar and 1 t. cinnamon in a small bowl.
- Scoop the cookie dough and roll into balls.
- Drop the balls in the sugar/cinnamon mix and roll around until the ball is covered.
- Place the cookie dough balls on a ungreased cookie sheet.
- Once the balls are all on the cookie sheet, flatten each one with the bottom of a small glass.
- Bake 10 minutes.
- Cool completely.
- Can be stored in an airtight container for several days.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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I found this recipe here a few years ago. Made the cookies and sent them to my college kids. They loved them so much and so did their friends! Now every fall I make them for all “my kids”!
When I was in high school, 62 years ago, the grandmother of my friend made what she called Snickerdoodles. It was like a blonde brownie with chocolate chips. My family loves these. Many years later I learned about your recipe for Snickerdoodles.
Thank you for this recipe! I am definitely going to make these.
Ann, You are an amazing person! I love everything you post:) I enjoy and look forward to reading your blog. Thanks for being so real.
Nancy…thank you for taking the time to leave such a lovely comment. I appreciate it more than you can know!
Made the cookies today and they are amazing!!! The house smells so good. Thank you for the recipe!
These sound so good. I will be making these today for my family. Thanks for another great recipe.