These pumpkin snickerdoodle cookies are the perfect Fall treat. They combine the flavors of pumpkin and cinnamon for a soft, chewy cookie that will be a hit at any fall festival, game day, Halloween party, or any other event during the cozy Fall season!
I didn’t think that it was possible to make a snickerdoodle better, but this recipe does the trick with the addition of pumpkin! I absolutely LOVE just about anything pumpkin-y, especially during the cooler fall and winter months.These chewy pumpkin snickerdoodle cookies are my go-to when we have friends over to watch football or when we take the kids to a fall festival. They’re so flavorful and everyone always loves them! This is definitely the best pumpkin snickerdoodle cookie recipe. 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 Soft and Chewy Pumpkin Chocolate Cookies.
When I say that this is the best pumpkin snickerdoodle cookie recipe, I don’t say that lightly! Not only are these pumpkin snickerdoodle cookies delicious but they are also easy to make! To make these easy pumpkin snickerdoodle cookies, start by creaming your butter. Once it is creamed, you will add in all of the ingredients except for the egg and the flour. After they are mixed, add in the egg and then slowly mix in the flour. You’re going to want to let your dough chill in the fridge for an hour, until it becomes scoopable. This step will really bring out the pumpkin and cinnamon flavors! The next step is what really sets these pumpkin snickerdoodle cookies apart. After your dough has chilled, scoop the dough out and roll it into individual cookies, and roll each one in a mixture of cinnamon, sugar, and pumpkin pie spice. All that is left to do is bake, then you will have these easy pumpkin snickerdoodle cookies ready to serve!
Why You’ll Love These Chewy Pumpkin Snickerdoodle Cookies
- These cookies are the perfect combination of fall cookies.
- They are thick, chewy, and delicious!
- These easy pumpkin snickerdoodle cookies are great to take to a fall party.
- These pumpkin snickerdoodle cookies are coated in a delicious cinnamon sugar pumpkin coating.
- This is the best pumpkin snickerdoodle recipe – even better than store bought!
Ingredients for the Best Pumpkin Snickerdoodle Cookie Recipe
- Unsalted Butter
- Pumpkin Puree
- Sugar
- Vanilla
- Pumpkin Pie Spice
- Cinnamon
- Salt
- Baking Powder
- Egg
- Flour
How to make soft pumpkin snickerdoodle cookies
This recipe can be made using a stand or hand mixer. I used a hand mixer for this recipe.
This easy pumpkin snickerdoodle cookie recipe can be made using a stand or hand mixer. I used a hand mixer for this recipe.
Step 1: Cream butter: In a large bowl add softened butter and cream with a mixer for one minute.
Step 2: 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.
Step 3: Add egg: Add the egg and mix until just combined
Step 4: Add flour: slowly add the flour and mix until fully combined, scraping the sides of the bowl
Step 5: 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.
Step 6: Scoop dough: Once dough has had a chance to chill, scoop about 2 Tbsp. dough and form it into a ball.
Step 7: Cinnamon sugar mixture: Gently roll the dough balls into the cinnamon sugar, and pumpkin spice mix making sure to coat well.
Step 8: 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 pumpkin snickerdoodle 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 recipe!
Popular Substitutions & Additions
If you like cream cheese icing, these pumpkin snickerdoodle cookies are delicious when sandwiched with cream cheese icing (think of an ice cream sandwich, but with icing instead!).
For a deeper, more molasses flavor, use dark brown sugar instead of light brown sugar in these pumpkin cookies.
If you want to make these cookies extra sweet, try adding in white chocolate chips!
What to Serve with Chewy Pumpkin Snickerdoodle Cookies
These cookies are a delicious, stand-alone dessert! They’re also tasty with cream cheese icing. I usually just enjoy mine with a hot cup of coffee! If you want to serve another pumpkin dessert alongside these cookies, try this pumpkin loaf recipe or, for something a little salty, this sweet and salty pumpkin spice Chex mix.
Storing Leftover Pumpkin Snickerdoodle Cookies
One of the best things about this pumpkin snickerdoodle cookie recipe is that the cookies still taste good a few days later! The flavors really start to sink in and they become extra delicious. These pumpkin snickerdoodle cookies will last in a sealed container for up to 5 days!
Easy Pumpkin Snickerdoodle Cookie Recipe FAQ’s
Why do I have to chill the dough before baking?
Chilling the cookie dough before baking will prevent the cookies from becoming flat while baking, and it also really brings out the flavors of the cookies
Why did my pumpkin snickerdoodle cookies turn out dry?
Dry cookies are the result of overbaking. You want them to stay soft and chewy, so make sure not to overbake. Remember that the cookies will continue cooking on the baking sheet even after they are removed from the oven.
Don’t forget to come back and let us know how your best pumpkin snickerdoodle cookie recipe turned out!
Other Delicious Pumpkin Recipes
- Pumpkin Chocolate Chip Cookies
- Pumpkin Muffins with Crumb Topping
- Pumpkin Bars with Cream Cheese Frosting
Best Pumpkin Snickerdoodle Cookie Recipe (Soft and Chewy!)
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.
Yummy! I always make my sister something “pumpkin” for her birthday..I made these this morning…soooo good! Very soft and great pumpkin flavor! Definitely a “keeper”!
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.
Do you put them in the oven as a ball or should you flatten them? I’ve seen both ideas before on other cookies.
I put them in the oven as a ball. This will keep the cookies nice and fluffy.
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.
This recipe was amazing! Cookies came out perfect and were absolutely delicious! Now my question is, if I wanted to make regular snickerdoodle cookies can I use this recipe and just not add in the pumpkin puree and spice? I can’t find a good recipe that doesn’t need cream of tarter or baking soda.
Here is a great recipe for snickerdoodles. Cream of tartor is what gives snickerdoodles the slight tartness. https://modernmealmakeover.com/soft-snickerdoodle-cookies/
mmm just made these! so good <3
So glad you loved them.
I see that it was posted the dough could be frozen . Can the actual cookies freeze well too ?
Yes, the actual cookies can be frozen too.
We loved this recipe so much, I made a second batch, froze and took it my mother’s to bake. Thanks for sharing.
I’m so glad you all loved the cookies.
The dough is so sticky! Is that normal?
The dough will be sticky until you chill it in the fridge.
These are my husband’s all time favorite!! I have made them for a couple of years but today the dough was super sticky. Right out of the fridge, could it be because I kept the dough in the fridge overnight?
You may have not measured your flower correctly. Try adding a little bit more flour and see if that helps.
Is it okay to refrigerate the dough overnight?
Yes, that works great.
Made these once already and everybody loved them. I had to cook longer 16-18 mins …maybe due to altitude (5500 ft) or my crappy electric oven. Curious to know if you can chill the dough over night.
Yes, Ive chilled the dough over night several times.
Can you freeze the dough?
Yes, you could definitely freeze the dough.
These cookies are awesome! I think they taste just like pumpkin pie. They are soft and chewy. Delicious!
I’m glad you loved them.
Can you freeze the cookies once baked?? Please/thank you
Yes, just pull them out to thaw the night before you are serving them.
These cookies turned out well! They were subtle on pumpkin, but still tasty. Make sure they’re refrigerated and kept cold- they got pretty sticky while I was rolling out the second half
they were amazing the cinnamon and pumpkin spice tasted amazing, and the cookies stayed moist for the most part however mine were flatter than i expected, is there anything i may have done wrong? Thx
Make sure all of your dry ingredients are fresh, use room temperature butter as well.
I appreciate the lack of cream of tartar, as I always have trouble finding it. The dough seemed too sticky so i read the comments and realized I forgot an entire cup of flour 🤦🏻♀️ happens to the best of us! Great autumn recipe.
Made these yesterday. They are so good! The balance of pumpkin and spice is just right! Definitely a “do over!”
I made these this evening for a family gathering and they were a big hit. Everyone loved them, there weren’t many left. Thanks for sharing a great recipe, I will certainly be making again.