Pumpkin Snickerdoodles

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes
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These soft and chewy Pumpkin Snickerdoodles are coated in sweet cinnamon sugar to create the perfect cookie recipe for fall! These easy pumpkin cookies are so addicting, I promise you won’t be able to just eat one!

Stack of sugary pumpkin snickerdoodles next to a glass of milk.

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Why You’ll Love This Pumpkin Snickerdoodles Recipe

Snickerdoodles are one of my favorite cookies ever. It also just so happens that pumpkin is my favorite flavor ever (fall is my favorite time of year)! So, it should come as no surprise that these pumpkin snickerdoodle cookies might just be my all-time favorite cookies. I know that’s a pretty bold statement… but once you try this cinnamon-sugar-pumpkin-chewy goodness, you’ll understand. Here’s why I’m so obsessed:

  • Family favorite. These pumpkin snickerdoodles are actually my kids’ favorite cookies. They ask for them nearly every single week during the fall!
  • Classic snickerdoodles + pumpkin = perfection. Homemade snickerdoodles are such a comfort cookie. They’ve got that sprinkle of cinnamon that makes them super homey, they’re perfectly soft on the outside and chewy on the inside…But when you throw in some rich canned pumpkin, they somehow become even BETTER. I’m completely serious. These pumpkin cookies are game-changers, and they are a must make for us every fall.
  • Soft and chewy. These pumpkin snickerdoodles have that classic soft and chewy texture, unlike my regular pumpkin cookies which are more cake-like. So good!

Loving this recipe? Be sure to check out this easy recipe for mapledoodles!

The ingredients for pumpkin snickerdoodles recipe in order from top to bottom: pumpkin puree, all-purpose flour, egg yolk, light brown sugar, granulated sugar, butter, pumpkin pie spice, baking powder, baking soda, salt, cinnamon, granulated sugar, vanilla extract.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for pumpkin snickerdoodle cookies.ย Scroll down to the recipe card below for the full ingredient list and exact amounts!

  • Flour: When measuring your flour, spoon it into the measuring cup rather than dunking the cup straight into the bag. That way, you won’t end up with packed flour!
  • Spices: Use a mix of pumpkin pie spice and ground cinnamon to add the best autumnal warmth to the cookies.
  • Baking Soda and Baking Powder: To give your cookies a little lift and create the perfect texture, double check your labels and make sure that neither of these ingredients are expired.
  • Unsalted Butter: Make sure to soften it before you start baking.
  • Sugar: This recipe uses both granulated sugar and packed light brown sugar.
  • Egg Yolk: Let this come to room temperature before starting.
  • Canned Pumpkin: Make sure not to use pumpkin pie filling as it’s pre-sweetened and spiced.
Pumpkin snickerdoodle with a bite taken out of it.

How to Make this Pumpkin Snickerdoodle Cookie Recipe

While these pumpkin snickerdoodles do take a little over 2 hours to make in total, most of that time is chilling time. So, technically, they only require 10 minutes of real prep work. Below is a quick recipe overview, but pleaseย scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

  • Mix the dry ingredients: In a large bowl, combine flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt. Whisk and set aside.
  • Combine the wet ingredients: Next, using a stand mixer or hand mixer, add the softened butter, granulated and brown sugars to the bowl. Beat on medium speed for about 2 minutes for the mixture to fully incorporate. Then, reduce the speed to low (stir) and add the room temperature egg yolk and vanilla extract to the butter mixture.
  • Mix in the pumpkin purรฉe: Add pumpkin purรฉe, stopping occasionally to scrape down the sides. Once the pumpkin purรฉe is fully combined, slowly add the flour mixture. And mix until everything is just combined, and no more dry flour is visible.
  • Chill the dough: Next, lay out a piece of plastic wrap and scoop the dough onto the plastic. Tightly wrap the dough and place it into the refrigerator for at least two hours – and up to 24 hours.
  • Preheat the oven: Once the dough has chilled, preheat the oven to 350ยฐF. Line baking sheets with parchment paper or a siplat and set aside.
  • Make the cinnamon sugar: In a shallow bowl, combine the granulated sugar and ground cinnamon.
  • Coat the dough in sugar: Using a two tablespoon cookie scoop, scoop the dough into balls. Roll each scoop into the cinnamon sugar mixture until fully coated on all sides. Place each scoop on lined baking sheets ensuring at least 2โ€ distance for all cookies for spreading.
  • Bake: Bake the cookies for 10-12 minutes then immediately tap the cookie sheet against the counter top several times. Allow the cookies to cool for 5 minutes before moving to a cooling rack. Continue this process for the rest of the dough. Enjoy!

Chef’s Tips & Variations

  • Storage Note for Chilling the Dough: A large bowl can also be used to store the snickerdoodle dough in the fridge. Make sure to place plastic wrap against the dough to prevent too much air from getting in (that would dry the dough out).
  • Let the Dough Chill: Two hours is great, but 24 hours is even better. The longer the dough is in the fridge, the more the flavors will develop!
  • Make Sure the Baking Soda isn’t Expired: Expired baking soda/baking powder means that your cookies won’t rise/lift as much.
  • Can I Make the Dough Ahead? Sure! If you want to prep the dough and make the cookies later (as in more than 24 hours later), you definitely can. Just keep the dough covered in the fridge and you’re good to go!
Pumpkin snickerdoodle cookies with cinnamon sugar.
Stack of pumpkin cookies next to a glass of milk.
4.5 from 38 votes
Print Pin Recipe
Yield: 25 cookies (using a 2 tbsp cookie scoop)

Pumpkin Snickerdoodles

Add a bit of Fall flavor to your favorite Snickerdoodle cookies! Packed with pumpkin and a touch of cinnamon, these Pumpkin Snickerdoodles are sure to be a hit this Holiday season.
Prep Time10 minutes
Cook Time10 minutes
Additional Time2 hours
Total Time2 hours 20 minutes

Ingredients

For the Cookies:

  • 2 ยผ cups all-purpose flour
  • 1 ยฝ teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ยพ teaspoon baking soda
  • 1 ยฝ teaspoon baking powder
  • โ…“ teaspoon salt
  • ยพ cup (1 1/2 sticks) unsalted butter, softened
  • ยพ cup granulated sugar
  • โ…“ cup packed light brown sugar
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • โ…“ cup pumpkin puree, not pumpkin pie filling

For the Cinnamon Sugar Mixture:

  • 3 tablespoons granulated sugar
  • 1 ยฝ teaspoon ground cinnamon

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Instructions 

  • In a large bowl, combine flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt. Whisk and set aside.
  • Next, using a stand mixer or hand mixer, add softened butter, granulated and brown sugars to the bowl. Beat on medium speed for about 2 minutes for mixture to fully incorporate. Then, reduce speed to low (stir) and add the room temperature egg yolk and vanilla extract to the butter mixture.
  • Add pumpkin purรฉe, stopping occasionally to scrape down the sides. Once pumpkin purรฉe is fully combined, slowly add the flour mixture. And mix until just combined and no more dry flour is visible.
  • Next, lay out a piece of plastic wrap and scoop dough onto plastic. Tightly wrap the dough and place it into the refrigerator for at least two hours – and up to 24 hours. The longer the dough is in the fridge, the more the flavors will develop!
  • Once the dough has chilled, preheat the oven to 350ยฐF. Line baking sheets with parchment paper or a silpat and set aside.
  • In a shallow bowl, combine the granulated sugar and ground cinnamon.
  • Using a two tablespoon cookie scoop, scoop the dough into balls. Roll each scoop into the cinnamon sugar mixture until fully coated on all sides. Place on lined baking sheets ensuring at least 2โ€ distance for all cookies for spreading.
  • Bake for 10-12 minutes. Once out of the oven, immediately tap the cookie sheet against the counter top several times. Allow cookies to cool for 5 minutes before moving to a cooling rack. Continue this process for the rest of the dough. Enjoy!

Video

Notes

  • Storage Note for Chilling the Dough: A large bowl can also be used to store the snickerdoodle dough in the fridge. Make sure to place plastic wrap against the dough to prevent too much air from getting in (that would dry the dough out).
  • Let the Dough Chill: Two hours is great, but 24 hours is even better. The longer the dough is in the fridge, the more the flavors will develop!
  • Make Sure the Baking Soda isn’t Expired: Expired baking soda/baking powder means that your cookies won’t rise/lift as much.
  • Can I Make the Dough Ahead? Sure! If you want to prep the dough and make the cookies later (as in more than 24 hours later), you definitely can. Just keep the dough covered in the fridge and you’re good to go!
  • Storage: Store these snickerdoodle cookies in an airtight container at room temperature for 5-6 days.
  • Nutrition

    Serving: 1 cookie, Calories: 137kcal, Carbohydrates: 20g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 92mg, Potassium: 27mg, Fiber: 1g, Sugar: 10g, Vitamin A: 697IU, Vitamin C: 0.2mg, Calcium: 25mg, Iron: 1mg

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    9 Comments
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    This is my 3rdtime making these since Thanksgiving! My granddaughter loves them and requests them each time she heads back to college. So glad we found this recipe.

    5 stars
    We love these and I made another batch for my grandson who has dairy allergies by using vegan butter sticks, an extra spoonful of pumpkin and omitted the egg and they were also delicious! The dough was a bit sticky but the end result was perfect.

    Can you freeze the dough and then bake like 2 weeks later?

    These are excellent cookies. Made as directed. I used a number 50 scoop and baked mine at 12 minutes. I did not wait 24 hours. I started rolling when the dough was really chilled so they wouldnโ€™t flatten.
    I did keep the dough in the refrigerator In between rolling and baking!

    why do you tap the cookie sheet on the counter after the cookies are baked?

    the cookies are cooling – the dough tastes wonderful

    Hello Folks,

    Thank you for sharing great information with us

    Thank You For Being Here!

    Jessica
    For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.