Pumpkin Snickerdoodles {with VIDEO}
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Soft and fluffy Pumpkin Snickerdoodles are an easy snickerdoodle recipe with just the right dose of real pumpkin and warm spices. A classic cookie, with a fun fall twist.
If you are big fans of pumpkin cookies like we are, make sure you check out our Pumpkin Spice Cinnamon Roll Cookies, Pumpkin Whoopie Pies, and Pumpkin Spice Cookies with Chocolate Chips.
Table of Contents
Pumpkin Snickerdoodles
When it comes to cookies, snickerdoodles are one of those timeless classics we all love. Those soft and chewy cinnamon and sugar-coated cookies just can’t be resisted. While snickerdoodles are great any time of the year, I thought it was time we took this classic recipe and gave it a little taste of fall.
These pumpkin snickerdoodles take everything you love about the original recipe and make it even better with a little real pumpkin and spice. They are perfect in their simplicity and will have your mouth watering as soon as you smell them baking in the oven. You will love these perfectly plump and puffy cookies that look like they came straight out of a bakery case.
What’s In Pumpkin Snickerdoodles
I mean it when I say this recipe doesn’t throw the beloved snickerdoodle ingredient list out the window. I still wanted to create that infamous flavor combo with just a little bit of a season fall twist that everyone will love.
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Butter
- Granulated sugar
- Brown sugar
- Solid pumpkin – Pure pumpkin, NOT pumpkin pie mix
- Egg – room temp
- Vanilla extract
- All-purpose flour – be sure to measure properly.
- Pumpkin pie spice
- Cream of tartar
- Baking soda – make sure it’s fresh
- Salt
How To Measure Flour Properly
Did you know THE WAY you measure flour matters? The most precise way to measure your flour is by weight using a digital kitchen scale. 1 cup of flour weighs 120 to 130 grams. If you don’t have a scale measure your flour by scooping flour with a spoon into the cup. Don’t use your measuring cup as a scoop, as it packs the flour down and gives a different measure.
What is Cream of Tartar?
Wait what is cream of tartar and why do I need it for this recipe? Cream of tartar is super important for these pumpkin snickerdoodles, and it’s vital that you don’t skip over this ingredient.
It’s commonly used as a stabilizer and to add volume when making meringue, and is also a component of baking powder. In this recipe, the cream of tartar helps activate the baking soda in a way that provides a distinctive texture to the cookies. I would not try substituting.
You can find cream of tartar in the spice section of your grocery store.
Can I Make My Own Pumpkin Pie Spice?
Yes! Pumpkin pie spice is actually super simple to make! Making your own pumpkin pie spice mix is easy and lets you customize the perfect blend of cinnamon, nutmeg, ginger, and cloves for all your fall recipes.
Simple Pumpkin Snickerdoodle Cookie Directions
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
These Pumpkin Snickerdoodles are as easy to make as they are delicious, with warm pumpkin spice flavors that will leave you craving more. You won’t believe how simple and satisfying this recipe is!
- First, cream together your butter, and sugars. Then, add in the pumpkin, egg, and vanilla, whisking just until combined. Whisk the dry ingredients into the wet ingredients. After mixing, chill the dough for about an hour.
- To prepare the cookies for baking, roll cookie dough into balls, then into a tall log shape(see photo above). Roll in sugar and spice and place on prepared pan. Bake until the cookies are slightly puffy but set around the edges. Allow cookies to cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely.
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Do I Have To Make These Snickerdoodles With Pumpkin?
If you want that amazing fall flavor, you should definitely still include the pumpkin! It’s not too strong and adds just the right amount of extra flavor, to the overall taste of the cookie.
If you really aren’t a fan of pumpkin, you can always make our favorite snickerdoodle recipe.
Tips For Making The Best Pumpkin Snickerdoodles
- Be sure you are using solid pumpkin NOT pumpkin pie filling. The pumpkin pie filling will be too runny and sweet. You need just pure pumpkin for this recipe. Either canned or fresh will work.
- Use the combo of brown sugar and granulated sugar. The mixture of the two really helps with the consistency and taste of the cookies.
- Don’t forget to chill dough at least 45 min – 1 hour to be able to handle the dough. Without chilling, the dough will be too sticky.
- For an extra seasonal flavor, roll the dough in a pumpkin pie spice and sugar mixture instead of a cinnamon and sugar mixture.
How Do I Store Pumpkin Snickerdoodles?
Snickerdoodles don’t need to be kept in the refrigerator, so you can simply store them in an air-tight container and leave them on the counter. They will last at room temperature for up to 7 days.
You can also freeze your pumpkin snickerdoodles for up to three months. For all the info on the freezing cookies, check out this post on how to freeze cookies that will guide you through the process.
What to Pair with Pumpkin Snickerdoodles
When the chilly fall weather rolls in I love to end the days with a good snack, a hot drink, and a scary movie. It makes for the absolute perfect night!
Lately my go-to has been to cozy up on the couch with a couple of pumpkin snickerdoodles and either Pumpkin Spice Hot Chocolate, German Mulled Wine, or Cranberry Mulled Ale. Tonight’s movie of choice will be Hocus Pocus! What’s your favorite Halloween Movie?
Like This Recipe? Then You’ll Love These Cookies!
Toffee Chocolate Chip Shortbread Cookies – The buttery melt-in-your-mouth shortbread is studded with caramelized toffee bits and mini chocolate chips in every bite. They are sure to win a spot on your favorite cookie list.
Easy Holiday Rum Balls – A tender, pecan-filled truffle-like treat that is for adults only. Made with dark rum, they are a delicious way to spread holiday cheer.
Peanut Butter Blowout Cookies – This is not your ordinary peanut butter cookie. This peanut butter cup cookie is packed full of peanut butter, chocolate chips, Reese’s Peanut Butter Cup Minis, and honey roasted peanuts.
Pumpkin Snickerdoodles bring together the cozy flavors of fall with the soft, chewy texture of a classic cookie. They’re the perfect treat to satisfy your seasonal cravings and are so easy to make, you’ll want to bake them again and again!
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Tools used to make these pumpkin snickerdoodles
This post may contain affiliate links. Please read my disclosure policy here.
This is my favorite sheet pan to use. I have about 4 I use in my kitchen pretty much every time I bake cookies. They are the perfect cookie baking sheet!
The pre-cut parchment sheets are a lifesaver, and they fit perfectly in the above-mentioned sheet pan. You never have to mess with measuring and cutting out parchment paper from the roll again with these.
This is one of these kitchen tools I never knew I needed until I finally got one! It makes it so easy to ensure you are always getting the correct measurements when baking or cooking.
originally posted September 2019
Pumpkin Snickerdoodles
Soft and fluffy Pumpkin Snickerdoodles are an easy snickerdoodle recipe with just the right dose of real pumpkin and warm spices. A classic cookie, with a fun fall twist.
Ingredients
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup solid pumpkin
- 1 egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 tea teaspoon salt
Topping
- 2 tablespoons granulated sugar
- 2 tablespoons pumpkin pie spice
Instructions
- In a large bowl cream together butter, 3/4 cup granulated sugar and brown sugar until fluffy and well combined. Add in pumpkin, egg, and vanilla. Whisk just until combined.
- Using another bowl mix flour, pumpkin pie spice, cream of tartar, baking soda and salt. Whisk to combine then blend into wet ingredients. Don't overmix. Cover tightly and place in the fridge for 45 minutes to 1 hour.
- Preheat oven to 325° F. Line a cookie sheet with parchment or Silpat. In a small bowl combine granulated sugar and pumpkin pie spice. Set aside for rolling
- For cookies with a chewy center and crisp edge, roll 1.5 ounces of cookie dough into a ball, then into a tall log shape (about 1 inch around and 2 inches tall). Roll each dough "log" in sugar and spice topping and place on prepared pan about 3 inches apart. Bake 17-19 minutes. Do not over bake. The cookies should be slightly puffy when you get them out but set around the edges. Allow cookies to cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.
- Store in an air-tight container for up to 7 days.
Notes
If you'd rather make smaller cookies, roll chilled cookie dough into 1-inch balls and bake for 11-13 minutes.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 248mgCarbohydrates: 29gFiber: 1gSugar: 13gProtein: 2g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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Do you have the nutritional info for the pumpkin snickerdoodles? Thank you.
These look amazing, but I question whether or not 2 tablespoons of pumpkin pie spice is the correct amount. Seems like a lot!
thanks for catching that! It should be 2 teaspoons in the cookie dough — 2 tablespoons for the sugar and spice topping.I corrected the recipe 😉
I love a freshly baked chewy snickerdoodle! This is a great idea for the fall, it’d be perfect with milk or coffee.
What is solid pumpkin? Is it the canned pumpkin purée?
It’s the pure pumpkin (NOT pie filling) — they used to say “solid pumpkin” on the can, but it looks like now most of them say “pure pumpkin”
These are so delicious! Love the flavor!
These easy cookies are divine! A total winner in my book!
Salted or unsalted butter?!
Bake 17-19 minutes??? That seems like a long time for a cookie. Is that correct? I will note that every other snickerdoodle recipe I’ve ever seen says to set the oven at 375 degrees. Why do you bake so low at 325???
yes that’s correct 😉 They are a bigger cookie and the pumpkin makes them more moist, so they require a little more baking time