Pumpkin Snickerdoodles
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Posted: 11/02/22
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Pillowy-soft Pumpkin Snickerdoodles are the perfect fall spin on a classic Snickerdoodle cookie. They are mild and pleasant with a spiced pumpkin flavor that screams fall. Coated with crunchy cinnamon sugar before baking, you’ll love these little gems.
Just when you think you couldn’t beat a classic Snickerdoodle Cookie we enter these Pumpkin Snickerdoodles into the equation. Dare I say they are even better than the original?
Soft, chewy and loaded with just the perfect amount of pumpkin and cinnamon. They are a hit every time I make them with people asking for the recipe.
If you are looking for the perfect pumpkin cookie recipe for fall this is the winner!
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Why You’ll Love These Pumpkin Snickerdoodle Cookies
- A great seasonal cookie. As the weather starts to cool down, comforting pumpkin with spices like cinnamon, nutmeg, and ginger hits the spot.
- They’re easy! Pumpkin Snickerdoodles come together quickly and only take 10-13 minutes to bake.
- Great for making with kids. Depending on how old your little ones are, they can make the dough with you. At the very least, they can help roll the dough balls in cinnamon sugar before baking. And, of course, they’ll love eating them!
Ingredients Needed for Pumpkin Snickerdoodle Cookies
- Pumpkin puree – Creamy pumpkin puree adds mild pumpkin flavor and golden color to these cookies.
- Pumpkin pie spice – This spice blend brings a sweet touch of warmth and the quintessential flavor of fall.
- Unsalted butter – Essential for creaming with sugar, butter adds richness and an unbeatable taste.
- White sugar – White sugar provides sweetness in these cookies and helps retain moisture.
- Brown sugar – This sugar brings even more moisture, softness, and a hint of molasses flavor.
- Eggs – Eggs bind the dough together, provide a bit of natural leavening, and add richness.
- Baking soda – This rising agent also helps the cookie dough to spread a little as it bakes.
- Cream of tartar – This powder has chemical properties that make a puffier cookie.
- Vanilla extract – Like most cookies, these benefit from the aromatic sweetness of pure vanilla extract.
- Cinnamon sugar – Rolling these cookies in cinnamon sugar gives them that classic snickerdoodle crunch.
How to Make Pumpkin Snickerdoodles Cookies
Whisk together the flour, spices, baking soda, cream of tartar, and salt until combined. Set aside.
In a large mixing bowl, cream together the butter and sugars for 1-2 minutes until light and fluffy.
Beat in the eggs and vanilla.
Add the pumpkin puree and mix thoroughly, scraping down the sides of the bowl as needed.
Add the dry ingredients and mix just until combined. The dough will be sticky.
Cover tightly and chill in the refrigerator for at least 30 minutes or up to 48 hours. We recommend the 24-48 hour range for the best flavor.
Line two large baking sheets with parchment paper or silicone baking mats.
Whisk together the white sugar and cinnamon in a small bowl. Set aside.
When the dough is ready, scoop the cookie dough with a 2-tablespoon cookie scoop. Then, use your hands to roll them into balls.
Roll each dough ball in the cinnamon sugar, coating them completely. Place them on the baking sheets with a couple of inches between each.
Bake for 10-13 minutes in a 350°F oven until the cookies are set. Remove from the oven and let cool for a few minutes on the baking sheet. Transfer the cookies to a wire rack to cool.
How do I store Pumpkin Snickerdoodles?
To store these cookies once they’re baked, ensure they’re cool before storing them. Then store at room temperature in an airtight container for up to a week.
Can I make my own pumpkin pie spice?
You can definitely make your own spice blend for these. And I just so happen to have a recipe for pumpkin pie spice ready to go.
Can I freeze Pumpkin Snickerdoodles?
These cookies are great for freezing. Once they’ve been rolled in cinnamon sugar, lay the dough balls out in one layer on a lined cookie sheet. Freeze until solid, then store in the freezer in an airtight container.
How do I bake frozen Pumpkin Snickerdoodles?
To bake them from frozen, you’ll use the same oven temperature and a longer bake time. Keep an eye on them, and expect them to take at least 15 minutes to bake.
Another option is to thaw the dough first, then bake as usual.
Tips and Tricks
- Plan your cookie-making time by factoring in how long the dough will need to chill.
- Save any leftover cinnamon sugar by running it through a sifter or fine sieve. Then store it in an airtight container in your spice cabinet so you’ll always have it on hand.
- Don’t skip the pumpkin spice or the cinnamon sugar coating! Both are essential to the flavor and appearance of these tasty gems.
- If you don’t have a cookie scoop, no worries. You can use a regular tablespoon and estimate 2 tablespoons for each dough ball.
- Make sure you use pumpkin puree and not pumpkin pie filling when making these cookies.
Every time I make these easy Pumpkin Snickerdoodle Cookies they are gone in a flash with rave reviews and my family asking for more of them! Fill up your cookie jar with these easy pumpkin cookies.
More Pumpkin Recipes to try!
- Start your day out right with this melt in your mouth Pumpkin French Toast!
- Need a fall dessert that isn’t pumpkin pie? Try this Earthquake Pumpkin Cake. Its our favorite dessert for fall!
- Mix up your pumpkin pie by making a No Bake Pumpkin Cheesecake!
- Nothing beats a slice of warm Pumpkin Bread in the fall. Perfect with a cup of coffee and pumpkin spice creamer.
- Cinnamon Frosted Pumpkin Cookies are Soft, Chewy Pumpkin Cookies Topped with Light and Fluffy Cinnamon Frosting!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pumpkin Snickerdoodle Cookies
Soft, chewy Pumpkin Snickerdoodles rolled in cinnamon and sugar for the perfect pumpkin cookie recipe!
cookies
Ingredients
Cookies
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated white sugar
- ½ cup light brown sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup pumpkin puree
Cinnamon Sugar
- ¼ cup granulated white sugar
- 1 tsp ground cinnamon
Instructions
- In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
- In a large mixing bowl using an electric mixer or bowl of stand mixer, cream together the butter, granulated sugar, and brown sugar for 1 to 2 minutes or until well combined. Mix in the eggs and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be sticky. Cover tightly and chill in the refrigerator for at least 30 minutes and up to 48 hours. We recommend the 24-48 hour range for the best flavor.
- Meanwhile preheat the oven to 350° Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a small mixing bowl, whisk together the white sugar and ground cinnamon for the coating. Set aside until cookie dough has chilled.
- When the 30 minutes is up, remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough and roll into a ball.
- Then roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets, making sure to leave a little room between them.
- Bake for 10 to 13 minutes or until the cookies are set. Remove from the oven and allow to cool on the baking sheet for a few minutes, then transfer the cookies to a wire rack to cool completely.
Tips
- Plan your cookie-making time by factoring in how long the dough will need to chill.
- Save any leftover cinnamon sugar by running it through a sifter or fine sieve. Then store it in an airtight container in your spice cabinet so you’ll always have it on hand.
- Don’t skip the pumpkin spice or the cinnamon sugar coating! Both are essential to the flavor and appearance of these tasty gems.
- If you don’t have a cookie scoop, no worries. You can use a regular tablespoon and estimate 2 tablespoons for each dough ball.
- Make sure you use pumpkin puree and not pumpkin pie filling when making these cookies.
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Nutrition Information
Serving: 1cookie, Calories: 134kcal (7%), Carbohydrates: 20g (7%), Protein: 2g (4%), Fat: 6g (9%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg (8%), Sodium: 68mg (3%), Potassium: 58mg (2%), Fiber: 0.5g (2%), Sugar: 10g (11%), Vitamin A: 701IU (14%), Vitamin C: 0.2mg, Calcium: 10mg (1%), Iron: 1mg (6%)
Summer says
These were so good. A thin layer of sugary crunch but melt in your mouth soft on the inside!
Courtney says
So good! Definitely a must-make for the fall! Thank you for trying out this recipe & rating it!
Alexa says
Was this recipe updated lately? I remember the recipe being slightly different when I was adding the ingredients to my grocery list.
Julie Evink says
It was! I promise this way is better 🙂
Gina says
Usually one of my favorites, but I wasn’t impressed with this recipe
Julie says
I’m sorry to hear that!
Conrad Keith says
Don’t know what you are talking about, you’re nuts, have been making this recipe for 4 years straight. Best cookie recipe I know of.
Julie says
Thank you! I’m so glad you love it!