Pumpkin Snickerdoodle Cookies are packed with pumpkin flavor, and rolled in cinnamon sugar and pumpkin pie spice. This snickerdoodle cookie is super soft, thick, and chewy, and is the perfect pumpkin cookie for Fall!
We love snickerdoodle cookies in our house, so it’s no surprise that these Pumpkin Snickerdoodle Cookies are requested this time of the year. I love a classic snickerdoodle recipe, but adding pumpkin flavor took the classic snickerdoodles to the next level. If you love thick and chewy cookies, you will also love our Cowboy Cookie Recipe and our Best Chocolate Chip Cookies .
Ingredients for Pumpkin Snickerdoodle Cookie
- Unsalted Butter
- Pumpkin Puree
- Sugar
- Vanilla
- Pumpkin Pie Spice
- Cinnamon
- Salt
- Baking Powder
- Egg
- Flour
How to make the softest pumpkin snickerdoodle cookies
This recipe can be made using a stand or hand mixer. I used a hand mixer for this recipe.
- Cream butter: In a large bowl add softened butter and cream with a mixer for one minute.
- Add pumpkin: Add pumpkin puree, granulated sugar, brown sugar, vanilla, cinnamon, pumpkin pie spice, baking powder, and salt. Mix ingredients well with a mixer until well combined.
- Add egg: Add the egg and mix until just combined
- Add flour: slowly add the flour and mix until fully combined, scraping the sides of the bowl
- Refrigerate: Place cookie dough in the fridge for at least 1 hour to chill and become scoopable. DON’T SKIP THIS STEP. It is very important to chill the dough to prevent the dough from going flat and it brings out the flavors the longer you chill the dough.
- Scoop dough: Once dough has had a chance to chill, scoop about 2 Tbsp. dough and form it into a ball.
- Cinnamon sugar mixture: Gently roll the dough balls into the cinnamon sugar, and pumpkin spice mix making sure to coat well.
- Bake: Place on a baking sheet lined with parchment paper and bake in a 350F preheated oven for 11-13 minutes or until cookies are set on the edges and soft in the center. Remove cookies from the oven and allow them to cool for a few minutes on the baking sheet.
Transfer cookies to a wired cooking rack and continue cooling for at least 15 minutes. The cookies will continue to bake on the inside as they cool.
There you have it, the best cinnamon sugar pumpkin cookie!
Tips for making the best pumpkin snickerdoodles
- Make sure you chill the dough for at least 1 hour before baking. This will allow the cookies from becoming flat while baking and it brings out the flavors in the cookie.
- Don’t over bake your cookies. You want your cookies to stay soft and chewy, so make sure not to over bake. The cookies will continue cooking on the baking sheet when removed from the oven.
- To keep your cookies soft, keep them in an airtight container for 3-4 days on the counter.
Pumpkin Snickerdoodle Cookie
Equipment
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp. vanilla
- 1 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 egg
- 2 2/3 cup all-purpose flour
Sugar Rolling
- 1/2 cup granulated sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
Instructions
- In a large mixing bowl add softened butter. Using a hand mixer or a stand mixer cream butter until smooth.
- Add pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, salt, and baking powder. Mix ingredients with mixer until fully combined.
- Add egg and mix well.
- Add flour slowly and mix well to combine.
- Place cookie dough in the fridge for at least 1 hour to chill and become scoopable. DON’T SKIP THIS STEP. It is very important to chill the dough to prevent the dough from going flat and it brings out the flavors the longer you chill the dough.
- Once dough has had a chance to chill, scoop about 2 Tbsp. dough and form it into a ball.
- Gently roll the dough balls into the cinnamon sugar, and pumpkin spice mix making sure to coat well.
- Place on a baking sheet lined with parchment paper and bake in a 350F preheated oven for 11-13 minutes or until cookies are set on the edges and soft in the center. Remove cookies from the oven and allow them to cool for a few minutes on the baking sheet.
Notes
Nutrition
Have you tried this recipe?
RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!
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This looks like something I’ve got to try! Thanks for sharing.
Can’t believe that it is almost FALL already. This sounds so delicious and an easy recipe to try.
oh my goodness, these sound marvelous!!
These sound like the perfect cookies for Fall – packed full of those delicious autumn flavours! Definitely going to make a batch.
Looks like the perfect fall cookie, thanks for the recipe!
What is the oven temp and how long do you bake them????
It is not in the recipe.
Cookies are baked in a 350F oven for 11-13 minutes. Allow them to cool for 5 minutes before transferring them to a wired rack to cool completely.
Where is the cream of tartar??
Hi Sheila,
There is no cream of tartar in this recipe. I prefer to use baking powder instead to eliminate the tangy aftertaste you get from using cream of tartar.
I made these for my niece, my grand daughter helped they were so easy and smelled so good! Waiting for them to get out of the oven!!
Don’t you love the smell of pumpkin in the Fall? Thanks for sharing.
The pumpkin was not strong.
You can add more pumpkin spice to bring out more pumpkin flavor.
These are really good!! Baking a second batch today. Question – can the dough be frozen for baking later?
So glad you love the cookies. They are our favorite this time of year. Yes, you can freeze the dough in an air tight container or in a zip lock bag. Let cookie dough thaw before baking.
What size of the can of pumpkin purée? How many ounces do you use in this recipe?
Hi Crystal, the recipe call for 1/2 cup of pumpkin puree.
Just made these as a late night treat and they are soooo delicious and fluffy 🤤 my first time making snickerdoodles too and they turned out perfectly thanks to your great instructions.
So glad you enjoyed them, perfect late night snack.
I just made these and absolutely love them. I used the small Pampered Chef scoop and baked for 8 minutes @ 350° convection. They were almost cake-like, light pumpkin spice flavor and a perfectly delicious fall cookie. Thank you for the great recipe!
I’m so glad you liked them. They are some of our favorite cookies.
If I was going to make this with a 1TB scoop, how long would I need to bake them in a regular oven. I tried to make them and they are really crunchy and flat. I even chilled for over an hour and a half.
Here are a few tips, make sure your baking powder is not expired, you chill the dough, and place cookies on parchment paper or a baking mat. You can reduce baking time if you find they are getting done sooner than the recommended baking time.
I just made these! They are amazing!! Thank you for the recipe!!!
I’m so glad you liked them, they are some of our favorite cookies.
Wonderful cookies! Perfect for fall!
So glad you enjoyed them!
These taste great! The only complaint I have is that the instructions were not very clear & wasn’t sure if I was supposed to add both types of sugar to the cookie dough so I ended up having to take it out of my fridge from chilling just to mix in the brown sugar because I did not know I was to add the brown sugar along with the granulated sugar
Thank you for letting me know this was confusing for you. I updated the recipe to be more clear on the sugar. Thank you.