Pumpkin Snickerdoodle Cookies Recipe
These pumpkin snickerdoodle cookies are soft, chewy, warmly spiced, and rolled in cinnamon sugar. They’re an easy fall cookie for pumpkin season.
Ingredients
Pumpkin Snickerdoodle Dough
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup pumpkin puree
1 large egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
Cinnamon Sugar Coating
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
How to Make Pumpkin Snickerdoodles
1. Remove Extra Moisture From the Pumpkin
Place the pumpkin puree between several paper towels. Gently press to remove excess moisture.
This step helps create chewy pumpkin snickerdoodles instead of soft, cakey cookies.
2. Make the Cookie Dough
Beat the softened butter, granulated sugar, and brown sugar until creamy.
Mix in the pumpkin puree, egg yolk, and vanilla until combined.
In another bowl, whisk together flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the pumpkin mixture. Mix just until a soft cookie dough forms.
3. Chill the Dough
Cover the dough and refrigerate for about 30 minutes.
Chilling makes the dough easier to roll and helps prevent the cookies from spreading too much.
4. Make the Cinnamon Sugar
Combine the granulated sugar and cinnamon in a small bowl.
Scoop approximately 1 1/2 tablespoons of dough and roll it into a ball.
Roll each cookie dough ball generously in the cinnamon sugar.
5. Bake
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Arrange the cookie dough balls about 2 inches apart.
Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
6. Cool
Allow the cookies to cool on the baking sheet for about 5 minutes.
Transfer them to a cooling rack. They’ll continue setting as they cool.
How to Keep Pumpkin Snickerdoodles Chewy
Removing excess water from the pumpkin is important. Too much pumpkin moisture can give the cookies a cake-like texture.
Avoid overbaking them. Pull the cookies from the oven while their centers still look slightly underdone.
Can I Use Pumpkin Pie Filling?
No. Use 100% pure pumpkin puree, not pumpkin pie filling.
Pumpkin pie filling contains added sugar and spices that can change the texture and flavor of the cookies.
How to Store Pumpkin Snickerdoodle Cookies
Store cooled cookies in an airtight container at room temperature for up to four days.
You can also freeze the baked cookies for up to two months.
More Fall Cookies to Try
If you love pumpkin snickerdoodle cookies, try other fall favorites like pumpkin chocolate chip cookies, apple pie cookies, or pumpkin oatmeal cream pies.