Pumpkin Snickerdoodle Cookies
These Pumpkin Snickerdoodle Cookies are soft, chewy, and perfectly spiced for a delicious fall twist on a classic cookie that will be the hit of any afternoon or gathering.
I love a classic snickerdoodle cookie, and adding a little pumpkin makes this family favorite perfect for fall. These Pumpkin Snickerdoodle Cookies combine everything we love about traditional snickerdoodles with cozy pumpkin flavor and warm fall spices. They’re a fun twist on a classic and great for fall baking, holiday entertaining, or just an afternoon treat.
Made with pumpkin puree and rolled in a sweet cinnamon sugar coating, these Pumpkin Snickerdoodle cookies have a delicious balance of warm spice, subtle pumpkin flavor, and that signature snickerdoodle tang. Unlike pumpkin chocolate chip cookies, the cinnamon sugar coating really takes center stage, while the pumpkin creates a soft, tender bite. These are a delicious way to bring a few favorite flavors together in one irresistible fall treat.
If you’re a pumpkin lover like us, be sure to try these other fall treats. We love these Pumpkin Blondies and these Cake Mix Pumpkin Cookies are super easy and beyond delicious.
Why You’ll Love These Cookies
- Cozy fall flavor twist on a classic cookie. The snickerdoodle is a familiar classic loved by all, and this recipe is a fun, seasonal twist on the traditional cookie.
- Cinnamon-sugar coating adds texture and aroma. Sweet, warmly spiced and just the right amount of crunchy, the cinnamon-sugar coating makes these cookies simply irresistible.
- Great for fall cookie boxes, gifting, and bake sales. Simple to make and always a crowd-pleaser, these cookies are ideal for any occasion and always well received.
- Dough may be prepared ahead and stored in the fridge if you want before!
Ingredients
- Butter: For richness. Soften this ahead of time.
- Sugar: Adds just the right amount of sweetness.
- Light Brown Sugar: Brings even more sweetness with a note of caramel.
- Egg Yolk: Save the white for a future use.
- Vanilla Extract: Adds a depth of flavor and enhances all of the other ingredients.
- All-Purpose Flour: For a soft, fluffy base. Use your favorite brand.
- Pumpkin Pie Spice: Adds that signature warm spiced flavor for the cozy, seasonal spin.
- Baking Soda & Cream of Tartar: So the cookies rise.
- Salt: Just a pinch to balance the sweetness.
For The Topping:
- Sugar: White, granulated sugar works perfectly.
- Ground Cinnamon: Warm and spiced.
How to Make Pumpkin Snickerdoodle Cookies
1. Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.
2. Stir in egg yolk and vanilla extract.
3. In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
4. Gradually add dry ingredients to wet until ingredients are well-combined.
5. Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
6. One dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together sugar and cinnamon in a small bowl.
7. Remove dough from refrigerator and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2″ apart.
8. Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
9. Allow baked cookies to cool completely on cookie sheet before enjoying.
Expert Tips
- Use pumpkin puree. This ingredient is essential — get the can that says puree, not pumpkin pie filling. Puree is rich and concentrated in pumpkin flavor while pumpkin pie filling has already been spiced, sweetened and flavored with other spices. The flavor of the two is very different.
- Avoid over-mixing. Once you add the flour, don’t over-mix the dough. This can lead to a dense, tough cookie. Just stir until combined.
- Use a cookie scoop. So they’re all the same size. This will form evenly sized cookies that bake at the same rate.
- Do not over-bake. Once the cookies are set and the edges start to brown, they’re done — don’t continue baking them. The cookies can continue to cook on the hot pan, so you don’t want them to end up too hard.
Variations & Substitutions
- Add maple extract. Just a dash added to the dough will give it a warm, maple flavor for another fall flavor twist.
- Use brown sugar in the coating. Add some light brown sugar to the granulated sugar for a caramel note.
- Add white chocolate chips. For extra sweetness, more flavor and texture.
- Make smaller cookies. Form mini cookies to add to a festive fall cookie tray.
Storage
Store leftover cookies between layers of parchment paper in an airtight container at room temperature for 3-4 days, and in the fridge for up to a week.
You can freeze leftover baked cookies or cookie dough for up to 3 months. Bring baked cookies to room temperature before serving again, and thaw unbaked dough in the fridge overnight before baking as instructed.
Prep the dough in advance to save time. Make the dough ahead of time and store in the fridge for up to 2 days before forming into cookies and baking. Serve warm!
Frequently Asked Questions
If you use too much flour, the snickerdoodles can come out more cakey than chewy. Be sure to measure your ingredients carefully.
If the pumpkin puree was very wet and not drained before adding it, or the dough wasn’t given enough time to chill before baking, this could cause the cookies to spread.
Avoid overbaking them, don’t skip the cream of tartar, and be sure to store them in an airtight container once cooled.
More Fall Dessert Recipes
Pumpkin Snickerdoodle Cookies
Ingredients
- ½ cup 113 g unsalted butter, melted and cooled for at least 10 minutes
- ½ cup 100 g sugar
- ⅓ cup 70 g light brown sugar, tightly packed
- ¼ cup 73 g pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 1 ½ cups 190 all purpose (plain) flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
Topping
- ¼ cup 50 g sugar
- 2 teaspoons ground cinnamon
Instructions
- Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.
- Stir in egg yolk and vanilla extract.
- In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
- Gradually add dry ingredients to wet until ingredients are well-combined.
- Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
- One dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together sugar and cinnamon in a small bowl.
- Remove dough from refrigerator and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2″ apart.
- Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
- Allow baked cookies to cool completely on cookie sheet before enjoying.
Notes
- Store leftover cookies between layers of parchment paper in an airtight container at room temperature for 3-4 days, and in the fridge for up to a week.
- Freeze leftover baked cookies or cookie dough for up to 3 months. Bring baked cookies to room temperature before serving again, and thaw unbaked dough in the fridge overnight before baking as instructed.
- Prep the dough in advance to save time. Make the dough ahead of time and store in the fridge for up to 2 days before forming into cookies and baking.
