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Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodles blend the chewy texture of classic snickerdoodles with the warmth of pumpkin spice. Made with real pumpkin purée, unsalted butter, and both granulated and brown sugar, these easy to make cookies are rolled in a cinnamon-sugar mix for extra flavor. They are the perfect fall treat!

pumpkin snickerdoodles on a wire rack

​If you’re looking for the perfect fall cookie, look no further! Pumpkin Snickerdoodle Cookies are what you’ve been waiting for. With the classic cinnamon sugar of traditional snickerdoodles and the cozy warmth of pumpkin spice, these cookies are the best of both worlds. This recipe is easy to follow and perfect for bakers of all levels.

Why You’ll Love This Recipe


  • Chewy Texture: Unlike cakey pumpkin cookies, these chewy pumpkin snickerdoodles have the perfect texture.
  • Pumpkin Flavor: Made with real pumpkin purée, the pumpkin flavor is the star of the show!
  • Plenty of Cinnamon Sugar: A generous coating of cinnamon sugar mixture makes these cookies irresistibly good.
  • Easy to Make: With this recipe, anyone can easily whip up these delicious cookies.
  • Long-lasting: Store these cookies in an airtight container and and freeze!
  • Perfect for Fall: With plenty of pumpkin pie spice and fall flavors, these are the best fall cookies.
stack of pumpkin snickerdoodles on a wire rack

Ingredient Notes

  • Butter: Use unsalted butter that is melted and slightly cooled for best results.
  • Sugars: You’ll need both granulated (white) sugar and light brown sugar. Brown sugar adds a rich, deep flavor.
  • Egg Yolk: Make sure the egg yolk is at room temperature.
  • Pumpkin Puree: Use pure pumpkin purée, not pumpkin pie filling.
  • Vanilla Extract: This adds a nice depth of flavor.
  • Dry Ingredients: All-purpose flour, cream of tartar, baking soda, and baking powder should be fresh for best results.
  • Spices: You’ll need cinnamon, ginger, and ground cloves to make your own pumpkin spice.

Step by Step Instructions

Be sure to check out the full recipe and ingredient list below

  • Prepare Your Cookie Sheet: Start by lining your cookie sheet with parchment paper.
  • Mix Wet Ingredients: In a large bowl, combine your melted butter, granulated sugar, and light brown sugar. Stir in the egg yolk, pumpkin puree, and vanilla extract.
  • Combine Dry Ingredients: In another bowl, whisk together all the dry ingredients: all-purpose flour, cream of tartar, baking soda, baking powder, salt, and spices (cinnamon, ginger, and ground cloves).
  • Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet ingredients and mix until a cookie batter forms.
  • Prepare Topping: Prepare the cinnamon-sugar mixture by combining granulated sugar and cinnamon in a small bowl.
  • Form Cookie Dough Balls: Use a cookie scoop to form cookie dough balls. Roll them in the cinnamon sugar mixture.
  • Bake: Place the cookie dough balls on your prepared baking sheet. Bake for 9-11 minutes or until the edges are golden.
  • Cool: Transfer your baked cookies to a wire rack or cooling rack to cool completely.
pumpkin snickerdoodle cookies on a wire rack

expert Tips

  • For the chewiest texture, make sure to not over-bake the cookies.
  • Using room temperature egg yolk ensures a better cookie dough.
  • Allow the melted butter to cool slightly to avoid cooking the egg yolk.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains sugar and other ingredients. Use pure pumpkin purée for the best pumpkin flavor.

How long should I chill the cookie dough?

A minimum of 30 minutes chill time is recommended for best results.

How do I store the cookies?

Store your cookies in an airtight container to keep them fresh.

Can I use salted butter instead of unsalted butter?

You can, but reduct the amount of added salt to avoid salty cookies.

Can I freeze these cookies?

Yes, you can freeze the unbaked cookie dough balls or the baked cookies. Just make sure to store them in an airtight container.

inside of a chewy pumpkin snickerdoodle cookie

More Fall Recipes

If you loved this pumpkin snickerdoodle cookie recipe, check out these other great recipes.

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pumpkin snickerdoodles on a wire rack

The Best Soft and Chewy Pumpkin Snickerdoodles

Angelina Papanikolaou
Pumpkin Snickerdoodles are soft, chewy, and full of cozy fall flavors!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Cookies
Cuisine American
Servings 24 cookies
Calories 191 kcal

Ingredients 

  • 1 cup butter melted and slightly cooled
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg yolk
  • 1/3 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 3/4 cups all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp ground cloves

Topping

  • 1/2 cup granulated sugar
  • 1 tsp cinnamon

Instructions 

  • Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar together. Whisk in the egg yolk, pumpkin, and vanilla extract until smooth.
  • In another bowl, whisk together all the dry ingredients: all-purpose flour, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, and ground cloves.
  • Add the dry ingredients to the butter/sugar mixture. Mix together with a rubber spatula or wooden smooth until a dough forms.
  • Use a medium cookie scoop to scoop out 2 tbsp of dough and roll into balls.
  • Mix together the remaining 1/2 cup of granulated sugar and 1 teaspoon of cinnamon for the topping. Roll each of the cookie dough balls in the cinnamon-sugar mixture and arrange onto the prepared baking sheets, about 2 inches apart.
  • Bake for 9-11 minutes or until the edges appear set and the centers are still soft.
  • Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • Store cookies in an air tight container at room temperature for up to 1 week.

Video

Notes

Make Ahead: You can make the cookie dough and chill it covered in the refrigerator for up to 3 days. When you are ready to bake allow the dough to come to room temperature, then continue with step 4.
Freezing Instructions: You can freeze the cookie dough balls (without the cinnamon sugar topping) for up to 3 months. When you are ready to bake, remove the dough balls from the freezer and let sit at room temperature for 30 minutes. Roll in the cinnamon sugar topping and bake.

Nutrition

Serving: 1cookieCalories: 191kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 137mgPotassium: 74mgFiber: 1gSugar: 17gVitamin A: 777IUVitamin C: 0.2mgCalcium: 14mgIron: 1mg
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5 Comments

  1. May I ask you a question .. the grams of flour you recommend is 343 grams if I am using King Arthur Flour would it be the same .. I was thinking it would be 330 grams ? Thank you .. I would love to make these but don’t want to use too much or too little flour

    1. Hi Pam! I would stick to using 343g of flour although you won’t notice much of a difference if you use 330 as the difference is less than 2 tbsp. Enjoy!!

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