close up shot of three pumpkin snickerdoodle cookies with a glass of milk in the background

Soft And Chewy Pumpkin Snickerdoodle Cookies {The Best}

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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!

Close up shot of pumpkin snickerdoodle cookies stacked on top of each other with cookies in the background
Close up shot of pumpkin snickerdoodle cookies stacked on top of each other with cookies in the background

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.

  1. Cream butter: In a large bowl add softened butter and cream with a mixer for one minute.
  2. Add pumpkin: Add pumpkin puree, sugar, vanilla, cinnamon, pumpkin pie spice, baking powder, and salt. Mix ingredients well with a mixer until well combined.
  3. Add egg: Add the egg and mix until just combined
  4. Add flour: slowly add the flour and mix until fully combined, scraping the sides of the bowl
  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.
  6. Scoop dough: Once dough has had a chance to chill, scoop about 2 Tbsp. dough and form it into a ball.
  7. Cinnamon sugar mixture: Gently roll the dough balls into the cinnamon sugar, and pumpkin spice mix making sure to coat well.
  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.
Pumpkin snickerdoodle cookie dough rolled in a ball and coated with cinnamon sugar, and pumpkin pie spice.  Bowl on sugar in the background
Pumpkin snickerdoodle cookie dough rolled in a ball and coated with cinnamon sugar, and pumpkin pie spice. Bowl on sugar in the background

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!

Three Pumpkin snickerdoodle cookies with one cookie having a bite taken out of it.
Three Pumpkin snickerdoodle cookies with one cookie having a bite taken out of it.

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.
close up shot of three pumpkin snickerdoodle cookies with a glass of milk in the background

Pumpkin Snickerdoodle Cookie

Pumpkin Snickerdoodle Cookies are super soft and chewy, packed with pumpkin flavor, and rolled in cinnamon sugar and pumpkin pie spice. This is the perfect pumpkin cookie recipe for Fall!
4.78 from 45 votes
Prep Time 10 mins
Cook Time 11 mins
Chilling time 1 hr
Total Time 1 hr 21 mins
Course Dessert
Cuisine American
Servings 24
Calories 185 kcal

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, 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 Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

Nutrition

Serving: 1cookieCalories: 185kcalCarbohydrates: 26.7gProtein: 1.6gFat: 7.8gSaturated Fat: 4.7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.9gCholesterol: 27.8mgSodium: 51.8mgFiber: 0.6gSugar: 16.8gCalcium: 1.4mgIron: 0.3mg
Keyword Pumpkin Snickerdoodle
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21 Comments

  1. 5 stars
    This looks like something I’ve got to try! Thanks for sharing.

  2. 5 stars
    Can’t believe that it is almost FALL already. This sounds so delicious and an easy recipe to try.

  3. Andrea Metlika

    5 stars
    oh my goodness, these sound marvelous!!

  4. Bintu | Recipes From A Pantry

    5 stars
    These sound like the perfect cookies for Fall – packed full of those delicious autumn flavours! Definitely going to make a batch.

  5. 5 stars
    Looks like the perfect fall cookie, thanks for the recipe!

  6. 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.

  7. 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.

  8. 5 stars
    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!!

  9. The pumpkin was not strong.

  10. What size of the can of pumpkin purée? How many ounces do you use in this recipe?

  11. 5 stars
    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.

  12. Kathie Sullivan

    5 stars
    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!

  13. Nellana f cook

    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.

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