These pumpkin snickerdoodle cookies are thick, soft, perfectly chewy, and full of warm autumn spices. They are everything you love about a classic snickerdoodle, but with a seasonal pumpkin twist!
This pumpkin snickerdoodle recipe is as simple as it gets - no mixers and no complicated steps. I even skipped cream of tartar in the dough and still got the best texture! Made with homemade pumpkin puree and pumpkin pie spices, these comforting snickerdoodles taste like fall in every bite!
For more autumnal baking, try my luscious pumpkin Basque cheesecake, soft and pillowy pumpkin cinnamon rolls, moist pumpkin sheet cake, and pumpkin oats madeleines! I'm sure you'll love these!
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Why You'll Love This Recipe
✨ With cinnamon, pumpkin, and pumpkin pie spices, these pumpkin snickerdoodles bring together all the cozy flavors of autumn!
✨ Easy recipe with simple steps! You won't need a mixer or even a beater. 2 bowls, a whisk, and a spatula will do the job.
✨ Even without the usual cream of tartar, these cookies have the texture of a classic snickerdoodle - buttery, soft, thick, and chewy with a slightly crispy, crackly top!
✨Whether you use homemade pumpkin puree or canned, either will work beautifully here.
✨ The soft cookie dough comes together very quickly and needs to be chilled. It can be refrigerated for up to 2 days, making it a perfect make-ahead recipe!
✨ You'll want to make a double batch - these cookies go SO fast!
Recipe Ingredients
Flour: For a tender cookie, all-purpose flour works the best.
Pumpkin: You can use homemade pumpkin puree, like I did for my easy pumpkin bread, or canned puree. Please make sure the canned puree you are using is pure pumpkin and not pumpkin pie filling. Do check the label.
Melted butter: I used salted butter. If you're using unsalted butter, add 1/4 tsp salt to the dry ingredients.
Sugar: We are using a mix of white and brown sugars here. Brown sugar adds a touch of caramel flavor and also keeps the cookies soft.
Leavening agents: We have both baking soda and baking powder in this snickerdoodle recipe. Baking powder creates a lighter texture, while baking soda makes the cookies puffy and gives a lovely golden color.
Spices: Cinnamon powder and pumpkin pie spice make these cookies so flavorful! You can use store-bought pumpkin pie spice or make your own, as I did for my pumpkin spiced almonds.
Vanilla extract: Use store-bought or homemade vanilla extract to round up the flavors.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Pumpkin Snickerdoodle Cookies
Step 1: In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, and baking soda.
Step 2: In another bowl, mix the melted butter, granulated sugar, and brown sugar. Whisk in the pumpkin puree and vanilla extract.
Step 3: Pour the wet ingredients over the dry ingredients and mix well.
Step 4: Cover and refrigerate this cookie dough for a least 1 hour.
Step 5: Make cinnamon sugar: Combine granulated sugar and cinnamon powder in a small bowl.
Step 6: Scoop out 1.5 tablespoons of dough into balls. Roll in the cinnamon sugar.
Step 7: Place on the prepared baking sheet and flatten lightly.
Step 8: Bake at 180C /350F for 10-11 minutes, until the edges are set and the center is soft.
Let the cookies cool on the tray for about 15 minutes. Serve and enjoy!
Top Tips
- This cookie dough needs to be chilled for at least 1 hour, as it is very soft. Chilling the dough also prevents the cookies from spreading too much while baking.
- You can refrigerate the dough for up to 2 days.
- If using store-bought pumpkin puree, make sure the label says 100% pumpkin.
- Don't overbake the cookies!
- The pumpkin snickerdoodles are very soft when they come out of the oven. Allow them to cool for at least 15 minutes on the baking tray before transferring them to a cooling rack.
How To Store
Cool the pumpkin spice snickerdoodles completely and transfer to an airtight container. They will stay well for up to 1 week. Honestly, though, in my house, they disappear within 2 days!
You can also freeze the cookie dough or baked cookies.
For freezing cookie dough: Freeze the dough balls on a cookie tray. Once frozen, transfer to a freezer-friendly bag and store for up to 1 month. Bake frozen, add a few more minutes to your baking time.
For freezing baked cookies: Freeze the cookies on a tray until frozen. Transfer to an airtight container or a freezer bag with sheets of parchment paper between the layers. Thaw the cookies at room temperature before eating.
Recipe FAQs
Snickerdoodles are cookies similar to sugar cookies, but with a soft and chewy texture. They are also rolled in cinnamon sugar before baking and are usually made with cream of tartar, which gives these cookies a slight tang.
This cookie dough is very soft and needs to be chilled well to get to a scoopable consistency. Chilling also prevents the cookies from spreading out too much while baking.
Traditionally, cream of tartar is used to give snickerdoodles their signature tang and chewy texture. This version skips it. But yet the cookies turn out delightfully thick and chewy, all thanks to pumpkin, baking powder, and baking soda!
📖 Recipe
Pumpkin Snickerdoodle Cookies
Ingredients
- 1.5 cups All-purpose flour
- 1 tsp Pumpkin pie spice
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 cup Butter, melted
- 1/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 1/3 cup Pumpkin puree
- 1 tsp Vanilla extract
Cinnamon Sugar
- 1/4 cup Granulated sugar
- 1 tsp Cinnamon powder
Instructions
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, and baking soda.1.5 cups (190g) All-purpose flour, 1 tsp Pumpkin pie spice, 1/2 tsp Baking powder, 1/2 tsp Baking soda
- In another bowl, mix the melted butter, granulated sugar, and brown sugar.1/2 cup (115g) Butter, melted, 1/4 cup (50g) Granulated sugar, 1/4 cup (55g) Brown sugar
- Whisk in the pumpkin puree and vanilla extract. 1/3 cup (80g) Pumpkin puree, 1 tsp Vanilla extract
- Pour the wet ingredients over the dry ingredients and mix well. This is a soft dough.
- Cover and refrigerate this cookie dough for a least 1 hour. This is an important step as chilling helps firm up the dough and also makes the cookies more flavorful.
- When you're ready to bake, preheat the oven to 180 C/350 F. Line a baking tray with parchment paper.
- Make cinnamon sugar: Combine granulated sugar and cinnamon powder in a small bowl.1/4 cup (50g) Granulated sugar, 1 tsp Cinnamon powder
- Scoop out 1.5 tablespoons of dough into balls. Roll in the cinnamon sugar.
- Place on the prepared baking sheet and flatten lightly.
- Bake at 180C /350F for 10-11 minutes, until the edges are set and the center is soft.
- Let the cookies cool on the tray for about 15 minutes. Serve and enjoy!
Video
Notes
- This cookie dough needs to be chilled for at least 1 hour, as it is very soft. Chilling the dough also prevents the cookies from spreading too much while baking.
- You can refrigerate the dough for up to 2 days.
- If using store-bought pumpkin puree, make sure the label says 100% pumpkin.
- Don't overbake the cookies!
- The pumpkin snickerdoodles are very soft when they come out of the oven. Allow them to cool for at least 15 minutes on the baking tray before transferring them to a cooling rack.
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