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, 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
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup canned pumpkin puree
- 1 1/2 cups granulated sugar
- 2 tsp. vanilla
- 1/2 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, 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?
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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.