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!
​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.
Our Favorite
Pumpkin Recipes
Why You’ll Love This Recipe
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.
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
No, pumpkin pie filling contains sugar and other ingredients. Use pure pumpkin purée for the best pumpkin flavor.
A minimum of 30 minutes chill time is recommended for best results.
Store your cookies in an airtight container to keep them fresh.
You can, but reduct the amount of added salt to avoid salty cookies.
Yes, you can freeze the unbaked cookie dough balls or the baked cookies. Just make sure to store them in an airtight container.
More Fall Recipes
If you loved this pumpkin snickerdoodle cookie recipe, check out these other great recipes.
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The Best Soft and Chewy Pumpkin Snickerdoodles
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.
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
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!!
So yum!! I have not wirds..Looks mouthwatering!