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Pumpkin Snickerdoodle Cookies

posted by Julie Evink on October 7, 2015

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95 reviews

Pumpkin Snickerdoodles

Prep Time 20 minutes Cook Time 12 minutes Serves 36 cookies     adjust servings



    • 1 c. salted butter, at room temperature
    • 1 c. granulated white sugar
    • 1/2 c. light brown sugar
    • 3/4 c. pumpkin puree
    • 1 egg
    • 2 tsp vanilla extract
    • 3 3/4 c. all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp ground cinnamon

    Cinnamon Sugar

    • 1/2 c. granulated white sugar
    • 1 tsp ground cinnamon
    • 1 tsp pumpkin pie spice


    1. Using an electric mix cream butter in a large bowl until fluffy. Add sugars and pumpkin puree and beat well. Add egg and vanilla to mixture and mix until fully incorporated, making sure to scrape the sides of the bowl.
    2. Whisk together flour, baking powder, salt and ground cinnamon in a medium sized mixing bowl. Slowly add dry ingredients to wet ingredients mixing as you go until is just incorporated.
    3. Cover bowl with dough in it with plastic wrap and chill at least one hour.
    4. After the dough has chilled, preheat over to 350 degrees. In a small bowl mix cinnamon sugar ingredients together. Prepare baking sheets by lining with parchment paper or spraying with non-stick cooking spray.
    5. Roll cooking into balls (about 1 1/2 Tbsp of dough). Coat with cinnamon sugar mixture. Place on baking sheet about 2 inches apart.
    6. Baked for 12-14 minutes or until they are slightly firm to the touch. Let cool on baking sheet for 5 minutes then remove to wire rack to finish cooling.


    Nutrition Facts
    Serving Size 1 cookie
    Amount Per ServingAs Served
    Calories 137kcal Calories from fat 48
    % Daily Value
    Total Fat 5g8%
    Saturated Fat 3g15%
    Transfat 0g
    Cholesterol 18mg6%
    Sodium 85mg4%
    Carbohydrate 21g7%
    Dietary Fiber 1g4%
    Sugars 11g
    Protein 2g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

    Post Updated: 10/4/15

    Recipe Slightly Adapted From: Recipe Girl


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    • RecipeGirl

      Glad you enjoyed them. I’m a huge snicker doodle fan, and I don’t think they really taste like snicker doodles all that much, but more like a pumpkin cookie with the typical snicker doodle cinnamon-sugar coating.

    • Anonymous

      These look delicious! But my question is when recipes call for pure pumpkin and they don’t use a whole can what does one do with the rest?

      • Francesca

        I make pumpkin cream sauce for pasta. Sauté garlic in olive oil and add your puree. Cook it for a few minutes and add cream or evaporated milk to form a sauce. Add chilli flakes and Parmesan to the sauce and serve it with your favourite pasta. Pumpkin never goes to waste in our house, it’s like canned gold.

        • Liza Fern

          I love this, thanks for the tip, will try!

    • Julie Evink

      I was wondering the same thing…guess I’ll have to find another recipe for us to make to use up that pumpkin!

    • Avril

      Julie, I have to say your taste in recipes ROCK!!! I love it when I find other food blogs that have just the same eye and taste for recipes that I seem to be attracted to too. So glad I have discovered your blog!

      Happy Weekend!
      ~avril 🙂

    • Dorothy @ Crazy for Crust

      These sound delicious! I am addicted to pumpkin right now. I’d love for you to join my dessert linky party this coming Tuesday. 🙂

    • Krista

      Pumpkin anything is great this time of the year:)Thanks for sharing at Church Supper. Have a great week.

    • Terri @ that's some good cookin'

      I found this recipe link over at Everyday Mom’s Meals linky party and just had to click on over here for the recipe. Oh goodness, I have been on a snickerdoodle craze for the past month or so and am so excited to try this recipe. Thanks for sharing!

    • Carrie's Experimental Kitchen

      I found this on EMM, thanks for sharing this recipe. My kids love snickerdoodles and I would never have thought to add pumpkin to it~sounds yummy!

    • Laura Jeanne

      Best time of the year…. Pumpkin recipes. Love this, thanks so much for sharing and I will have to check out Church Supper this week. I’ve occasionally added my own pieces there.
      Laura @ A Healthy Jalapeño



    • Kelly | Eat Yourself Skinny

      Love, love, LOVE these! I’m actually making (skinny) snickerdoodles tonight but I should throw some pumpkin in them, delish!! 🙂

    • jmvs

      You can freeze leftover pumpkin for next batch….

    • Malinda @ Countryside Cravings

      I love this twist on a classic! Our weekends are getting really busy here too as winter is around the corner!

    • Ashley | The Recipe Rebel

      These are the perfect fall cookies! Recipegirl knows where its at!

    • Kelly - Life Made Sweeter

      Love snickerdoodles and with the addition of pumpkin makes these totally irresistible! They look perfect!

    • Tonia from TheGunnySack

      Snickerdoodles always make me think about my husband’s grandpa because they are his favorite cookies. I wonder if he’s ever tried a pumpkin version!

    • Christin@SpicySouthernKitchen

      I don’t thin you could have found a more perfect cookie for fall. What a great combination for a cookie!

    • Rachel @ Bakerita

      Adore these pumpkin snickerdoodles!! They look so delicious and perfect for fall 🙂

    • Natalie

      These cookies look amazing! Who wouldn’t love the combination of pumpkin and cinnamon? I can’t wait to try them!

    • Meg

      Seemed like they were missing something, can’t help but wonder if they didn’t need a tsp of cream of tartar.

      • Stacey

        I totally agree Meg. I followed the recipe to a T and they just don’t have much flavor at all…a very bland cookie with a hint of cinnamon and sugar thanks to the sugar coating. Disappointed.

        • Elise

          I made these according to the recipe and the cookies tasted quite bland and like they had way too much flour. Comparing this recipes to others it appears that it does have proportionally way more flour than others do. Others seem to like this recipe so maybe it’s a matter of taste, but I regret following these instructions.

    • Courtsyboo

      I did the recipe to the T and my cookies never expanded they just stayed little balls? Did I do something wrong? Please help.

      • Julie Evink

        I’m sorry I’ve never had that happen! You can always use a glass to squish them down like a sugar cookie prior to baking!

    • Mary

      Can’t wait to try these! Going to make them this weekend!

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