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!
It is now Fall, which means I can start bombarding you all with pumpkin dessert recipes again. I know, I know. It’s such a hardship, right? :) Y’all should see me testing all these pumpkin recipes in July, it’s quite the sight!
Anyway, I thought we’d keep it fairly simple today by making my kids’ favorite Pumpkin Snickerdoodle Cookies. 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… And when they’re warm from the oven? Heaven.
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. I’m excited to finally be sharing the recipe with all of you!
So! Halt the pumpkin pie planning just for the time being, and give these cookies a try! I promise you will not walk away disappointed!
What You’ll Need
Alright, let’s talk key snickerdoodle ingredients. Other than pumpkin and cinnamon, what will you need? Here are the answers:
- Flour: I generally use all-purpose flour in these cookies.
- Spices: Use a mix of pumpkin pie spice and ground cinnamon.
- Baking Soda and Baking Powder: To give your cookies a little lift.
- Salt: To enhance the sweetness.
- 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.
- Vanilla Extract: For a little extra sweet flavor.
- Canned Pumpkin: Make sure not to use pumpkin pie filling.
- Cinnamon Sugar Mixture: Simply combine granulated sugar with ground cinnamon.
How to Make Pumpkin Snickerdoodles
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. And it’s super easy prep work, too. See for yourself in the following steps:
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 Purée: Add pumpkin purée, stopping occasionally to scrape down the sides. Once the pumpkin purée 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 350°F. Line baking sheets with parchment paper or a silpat 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 2” 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 the cookies to cool for 5 minutes before moving to a cooling rack. Continue this process for the rest of the dough. Enjoy!
Tips for Success
So, as you can see, everything here is pretty straightforward, but I’ve still got a couple of pumpkin-snickerdoodle-making tips for you:
- 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!
Though I love these pumpkin snickerdoodles as they are, you can definitely make additions to the recipe! Some of the first things that come to mind are: white chocolate chips, regular chocolate chips, dark chocolate chunks, extra cinnamon, etc. Feel free to experiment!
How to Store Leftovers
Store these snickerdoodle cookies in an airtight container at room temperature for 5-6 days. You could also store them in the fridge if you want to, but it’s not necessary.
Can I Freeze These?
Sure! You can freeze these pumpkin cookies in an airtight container for 1-2 months.
You can also freeze the unbaked cookie dough. Simply freeze the cookie dough balls on a baking sheet lined with parchment paper, then transfer them to a freezer-safe Ziploc bag or container. They will keep for up to 3 months.
When you are ready to bake the cookies just place the cookie dough balls on a baking sheet and bake as indicated in the recipe, adding 2-3 minutes to account for the cookie dough being much colder.
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.
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/3 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup canned pumpkin (not pumpkin pie filling)
For the Cinnamon Sugar Mixture:
- 3 tablespoons granulated sugar
- 1 1/2 teaspoon ground cinnamon
- 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 purée, stopping occasionally to scrape down the sides. Once pumpkin purée 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 350°F. 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 2” 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!
Amount Per Serving: Calories: 88Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 99mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 1g
More Pumpkin Baking Recipes
Want to check out some more pumpkin dessert recipes? Try some of these reader favorites:
- Pumpkin Honeybun Cake
- Mountain Dew Apple Dumplings
- Pumpkin Pie Cheesecake
- Pumpkin Flan
- Pumpkin Cream Cheese Bread
- Pumpkin Cheesecake Bars
- Best Pumpkin Bread
This post may contain affiliate links. Read my disclosure policy.
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.
So glad you all enjoy them as much as we do!
Can you freeze the dough and then bake like 2 weeks later?
Yes! Should freeze just fine, I would scoop the cookie dough into balls and freeze. Then bake the cookie dough straight from frozen, should bake in close to the same time, probably just a couple minutes more!
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 wouldn’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
It’s just to help release any air from baking! Helps them flatten and gives them a better texture!
Thank you for sharing great information with us