Our improved pumpkin snickerdoodle cookies are soft, chewy, and full of spice. After testing and retesting the original recipe based on your feedback, we’ve perfected these pumpkin cookies that have quickly become a seasonal favorite.
These pumpkin snickerdoodle cookies take the classic snickerdoodle to a cozy fall favorite. Soft, chewy, and packed with pumpkin spice, they’re easy to make and perfect for holiday gatherings, snack time, or sharing with family. After testing and tweaking our original recipe, we’ve perfected these soft pumpkin cookies that have quickly become a seasonal must-bake.
What Makes the Best Pumpkin Snickerdoodles
We really do think these are the best pumpkin snickerdoodle cookies. Here's why:
- They are the easiest cookies, so any home cook can make this recipe with little to no experience.
- The warm spices of fall really shine through without overpowering the pumpkin flavor.
- They are not too puffy like the original recipe. Snickerdoodles shouldn't be that thick and puffy.
- It is the best tasting cookie dough. Sneaking bites of raw cookie dough is not recommended, although suggested.
Pumpkin Snickerdoodle Ingredients
(full printable recipe at end of post)
These cookies include your typical baking essentials. You may have to pick up a can of pumpkin puree and maybe a couple of spices if you don't have them already. Here is a list of what you need to make these easy pumpkin snickerdoodle cookies.
- Unsalted butter: We melt the butter and slightly cool to create a softer cookie.
- Sugars: We use a combination of white sugar (for crispy edges) and brown sugar (to keep the middles soft).
- Pumpkin puree: Be sure to buy the can of pure pumpkin puree and NOT the can of pumpkin pie filling.
- Egg: The egg keeps the cookie stable, but to reduce the moisture and thickness of the cookies we eliminated the egg white and just use the yolk.
- Pure vanilla extract: Opt for the real stuff, not imitation.
- Baking soda: Creates chewy and perfect snickerdoodle texture.
- Spices: We use pumpkin pie flavors like cinnamon, salt, nutmeg, ginger and allspice.
- Cream of tartar: Contributes to the tang and chewiness of the cookies that is unique to snickerdoodles. Find this in the spice aisle.
How to Make Pumpkin Snickerdoodle Cookies
We tested this recipe many times, and came up with the easiest most delicious method. Scroll to the recipe card at the bottom of this post for complete ingredient measurements and instructions. The general steps are as follows:
First, beat the sugars and butter in a large mixing bowl. Add the egg, vanilla and pumpkin.
Next, whisk together the flour, baking soda and spices in a separate medium bowl. Add flour mixture to the wet ingredients.
Then, scoop dough balls onto lined baking sheet. Cover and refrigerate at least 1 hour, and up to 48 hours.
Meanwhile, preheat oven to 350°F and line cookie sheet with parchment paper or silicone liner. In a small bowl, combine sugar with cinnamon, ginger and allspice; set aside.
When ready to bake the cookies, roll dough balls into bowl of cinnamon sugar. Coat each dough ball and place onto baking sheet. Bake for 12 minutes.
Spiced Cinnamon Sugar Coating
Like regular snickerdoodles, these cookies are rolled into a cinnamon sugar mixture before baking. But for this pumpkin version, the sugar coating is stepped up a notch with added pumpkin pie spices.
Best Tips
- Do not overbake these cookies. They may look underdone, even at 12 minutes, but they will continue to cook after removing from oven.
- When removing from oven, bang the hot pan on the stovetop. This will create rippled edges and slightly flatten the cookies.
- Roll dough ball gently in hands before coating in cinnamon sugar. Shake bowl to coat, then place on baking sheet.
Frequently Asked Questions
Should I flatten snickerdoodles before baking?
When we tested flattening the dough before baking, the cookies turned out less soft and chewy, so it is recommend to keep the dough in balls.
How long can I keep the dough in the fridge?
You can chill the cookie dough up to 48 hours. If chilling longer than 8 hours, remove dough from fridge about 30 minutes before so it softens enough to scoop.
Why do snickerdoodles need cream of tartar?
Snickerdoodles need cream of tartar to give them their signature tangy flavor and soft, chewy texture.
How should I store pumpkin snickerdoodle cookies?
Store these pumpkin snickerdoodle cookies in an airtight container at room temperature. They stay soft and fresh for 3–4 days, making them perfect for sharing or enjoying throughout the week.
More Pumpkin Cookie Recipes
Love pumpkin cookies? Try these other favorite recipes:
- Pumpkin Cut-Out Sugar Cookies
- Snickerdoodle Pumpkin Ice Cream Sandwich Cookies
- Soft Pumpkin Chocolate Chip Cookies
- Pumpkin Pie Rice Krispies
Rate this Recipe!
Made it and liked it? Leave a star rating and comment!
Recipe Card
Pumpkin Snickerdoodles
Ingredients
For the cookie dough:
- 1 cup unsalted butter , melted and slightly cooled
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- ½ cup pumpkin puree
- 3 cups flour (make sure to fluff your flour before measuring)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
For the coating:
- ½ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Dash of allspice
Instructions
- With a hand mixer or stand mixer fitted with paddle attachment, beat together the butter with 1 cup granulated sugar and ½ cup brown sugar on medium-high speed until thoroughly combined, about 1 to 2 minutes. Mix in the egg yolk and vanilla, then the pumpkin.
- In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt and spices. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
- Line a baking sheet with wax or parchment paper. Scoop 1 ½ tablespoon sized dough balls onto the baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours.
- When ready to bake the cookies, remove dough from the fridge while preheating the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking liner.
- Combine the sugar coating ingredients in a small bowl. Roll dough balls into the sugar mixture to coat. Place on the cookie sheet, about 2 inches apart.
- Bake 12 cookies at a time for 12 minutes. Do not overbake. Remove pan from oven and bang once on the counter or stovetop. (This will create cracked edges.) Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Notes
- Nutrition information is an estimate only.
- Do not over-bake these cookies. They may look underdone, even at 12 minutes, but they will continue to cook after removing from the oven.
- When removing cookies from the oven, bang the hot pan on the stovetop. This will create rippled edges and slightly flatten the cookies.
- You can chill the cookie dough up to 48 hours.
Nutrition
Loved the cookies? ⭐ Leave a rating and drop a comment below — we’d love to hear how your pumpkin snickerdoodles turned out!
Original Pumpkin Snickerdoodle Recipe
The original pumpkin snickerdoodle cookies recipe had too much flour and not enough pumpkin pie spice. While the cookies were soft and cakey, they lacked the rich pumpkin flavor we love. Over time, we also realized that snickerdoodle cookies shouldn’t be so thick—they should be soft, chewy, and perfectly spiced, not scone-like. (I already have a delicious pumpkin scones recipe!)
If you were one that loved the original cookies, I saved it and posted it on a separate page so you can still make them. Click here for the original recipe.
