Pumpkin Snickerdoodles
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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!
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
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.
ronda says
what temp do you bake them at?
Julie says
350 degrees
Simranpal Kaur says
Hi tried this recipe today , tastes amazing! Was wondering can I keep the batter in the fridge for a few days? Will it still be as good ..
Appreciate any advise u have
Thanks
Julie says
I haven’t tested it but I think it would be okay since the dough needs to be chilled anyway.
JP says
I made the recipe as written. Tastes like flour– and, yes, I know how to measure flour correctly. After tasting the first batch I went back to the remaining dough and added a 1/4 c of the pumpkin, about the same of brown sugar, then added more cinnamon, nutmeg, and a little ginger. I added more spice to the rolling sugar, too. It helped a lot!! The basic recipe ratios are off.
Chet says
I made these and they tasted amazing! I ran into the same problem as everyone else with the cookies staying in balls. I flattened them with a fork and they came out good. I feel like they could be a little pumpkiny though.👍
Julie says
Glad you enjoyed them!
Peggy Miller says
Horrible. Did not flatten as they cooked, have no taste. I made 30 cookies and would not give them to my neighbor. The dog didn’t even like them. I’m so disappointed.
Julie says
Sorry they didn’t work out for you, Peggy!
Cathy says
Don’t these use cream of tartar,Every Snickerdoodles hat I have made use cream of tartar?
Julie says
Not for this recipe 😊
Adriana says
Made these for a friendsgiving! They were so yuuumm!! Thanks so much!
Julie Evink says
So glad you enjoyed them!
Victoria says
I just made these and am really disappointed. They taste really bland and didn’t expand. They stayed in little balls and seem almost raw int he middle despite the fact that I cooked them for 4 extra minutes.
Mary says
Can’t wait to try these! Going to make them this weekend!
Julie Evink says
Enjoy!
Courtsyboo says
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 says
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!
Meg says
Seemed like they were missing something, can’t help but wonder if they didn’t need a tsp of cream of tartar.
Stacey says
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 says
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.
Natalie says
These cookies look amazing! Who wouldn’t love the combination of pumpkin and cinnamon? I can’t wait to try them!
Julie Evink says
Thanks Natalie!
Rachel @ Bakerita says
Adore these pumpkin snickerdoodles!! They look so delicious and perfect for fall 🙂
Christin@SpicySouthernKitchen says
I don’t thin you could have found a more perfect cookie for fall. What a great combination for a cookie!
Tonia from TheGunnySack says
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!