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
- Pumpkin Pie Spice
- Baking Powder
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!)
- 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
- 1/2 cup granulated sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 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.
Have you tried this recipe?
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