Fall baking just got a whole lot cozier with these pumpkin snickerdoodle cookies. This simple recipe combines classic snickerdoodle tang with rich pumpkin and spice, promising a soft, chewy treat perfect for the season.
These chewy, tender pumpkin snickerdoodle cookies are a must-have fall staple. Blending the tangy sweetness of traditional snickerdoodles with the cozy warmth of pumpkin spice and real pumpkin puree, they’re everything you love about the classic, but with a fall-inspired twist. They use lots of pumpkin – which could make them too cakey – but I did LOTS of testing to ensure that these cookies are soft, chewy, not too dense and not cakey.
Simple to make, this recipe is one you’ll find yourself returning to all season long. The dough comes together easily, and then it’s just a matter of letting it chill for a few hours (having the patience to chill the dough is the hardest part), rolling the cookies in cinnamon-sugar, and baking them to perfection. Badda bing badda boom! Your cookie jar just got a whole lot fuller (and even harder to keep the kids out of).
Bake These Pumpkin Snickerdoodle Cookies on Repeat
Want to know why these pumpkin snickerdoodles are about to become your new cookie jar fave? I’ll tell you:
- Rich pumpkin flavor. With 3/4 cup of pumpkin puree and plenty of spice, these cookies are loaded with pumpkin flavor. Plus, they’ve got that classic snickerdoodle tang to them, which adds a complexity I can’t get enough of.
- Perfect texture. Thanks to a careful balance of ingredients, including cream of tartar, baking powder, and plenty of butter, these cookies have that signature snickerdoodle texture…soft, chewy, and beautifully tender.
- Easy-peasy. The mixing method for these cookies is SO simple. Just combine some wet and dry ingredients, mix them together, and chill the dough. All that’s left to do is roll the dough into balls in cinnamon sugar and bake ’em!
What You’ll Need
You might already have many of these ingredients in your pantry. Do a quick inventory and head to the store and grab the rest (you’ll find precise measurements in the recipe card below):
- All-purpose flour – Be sure to measure it properly so that your cake layer isn’t too dry. I always recommend a food scale, but the spoon and level method will also do.
- Cream of tartar – The cream of tartar helps give these cookies the chewy texture and tangy flavor you love in classic snickerdoodles. I like to use a good bit of it, but you can scale back if you prefer less tang.
- Spices – I used a blend of ground cinnamon, nutmeg, ginger, and cloves. You could also use a store-bought pumpkin spice blend.
- Baking powder – Pumpkin can act as a natural leavening, so adding baking powder had the potential to make these cookies too cakey. However, I wanted to use a little baking powder to help these cookies have a bit more chew. To offset the cakey-ness, I made other adjustments, like using plenty of butter.
- Salt – Salt amplifies the flavors already present. Without it, your cookies would be bland.
- Unsalted butter (melted) – If you must use salted butter, you can. Just leave the additional salt out of the batter.
- Sugar – I used a combination of granulated sugar and light brown sugar. I love the moisture and subtle molasses-y flavor the brown sugar contributes. Be sure to pack it into the measuring cup so you get the right amount.
- Vanilla extract – The vanilla adds some extra warmth and depth to the flavor profile.
- Pumpkin puree – I highly recommend canned pumpkin over homemade to control the moisture in the dough. Homemade puree often contains too much water.
How to Make Pumpkin Snickerdoodle Cookies
Here’s a quick look at how to make these chewy pumpkin cookies. Scroll to the recipe card below for more detailed instructions.
Combine the sugar and cinnamon. Make 1 1/2 tablespoon-sized cookie dough balls and roll them in cinnamon sugar.
Set cookies on the cookie sheet, pressing each cookie down a bit.
Bake in a preheated oven at 350°F for 10-12 minutes.
Remove the cookies from the oven and use a spoon or cookie/biscuit cutter to shape the edges a bit. Cool, then serve.
Tips for Success
- Use a food scale. Too much flour can cause the cookies not to spread enough. I highly recommend using a food scale to ensure the proper amount. Don’t have one? The spoon and level method is a great alternative.
- Thoughts on sugar. Measure your sugar with care. Sugar adds moisture to the dough, and moisture makes cookies spread more. So adding too much sugar can cause the cookies to spread too much.
- Baking pan color. Darker pans heat up more quickly, which can cause the cookies to spread less. I used a lighter pan so they spread a bit more. I like it that way, but if you prefer thicker cookies, you can use a darker pan.
- Don’t over-mix. When combining the wet and dry ingredients, mix just enough for all of the ingredients to come together smoothly, and no more. Mixing past this point can cause the glutens in the flour to overdevelop, resulting in tough, over-dense cookies.
- Don’t skip the chill. This cookie dough really does need to be chilled. You should give it at least 3 hours in the fridge to really firm up. Otherwise, it will be too sticky to work with, and you won’t get the same chewy texture.
- Dough ball size. Bigger balls spread more, so aim for 1 1/2 tablespoons of dough per ball (I like using a cookie scoop) and make sure the dough balls are even-sized. Otherwise, your cookies won’t bake at the same rate.
- Breathing room. Leave ~2 inches of space between the cookies. They’ll spread a bit as they bake, and you don’t want them to bake into each other.
- Press ’em down. Pumpkin snickerdoodles will spread better and more evenly if you press each dough ball down a tad before baking.
How to Store
- Countertop. Once cool, store the cookies in an airtight container with parchment paper separating any layers. They’ll keep at room temperature for up to 5 days.
- Freezer (baked cookies). Arrange the snickerdoodles on a cookie sheet and pop ’em in the freezer for a couple of hours to firm up (this is called flash freezing). Transfer the cookies to an airtight, freezer-safe container and store them in the freezer for up to 3 months. Allow them to thaw at room temperature before serving.
- Freezer (cookie dough). You can also flash freeze the cookie dough balls (sans cinnamon sugar), seal them in a freezer bag, and store them in the freezer for up to 3 months. When you’re ready to enjoy, let the dough balls thaw at room temperature, roll them in cinnamon sugar, and bake as you normally would.
Pumpkin Snickerdoodle Cookies
Fall baking just got cozier with these pumpkin snickerdoodle cookies. This simple recipe combines classic snickerdoodle tang with rich pumpkin spice, promising a soft, chewy treat you just can’t miss.
save this recipe
Enter your email & we’ll send it to your inbox. Plus get new recipes from us every week!
Prevent your screen from going dark
-
Combine the flour, cream of tartar, spices, baking powder and salt in a medium sized bowl and set aside.
-
In large mixing bowl, combine the melted butter, brown sugar, sugar and vanilla extract. Add the pumpkin puree and whisk together to combine.
-
Add the dry ingredients to the pumpkin mixture and stir together until well combined. I use a whisk, but you can also use the paddle attachment on your mixer, or fold it all together with a spatula. Do not over mix.
-
Cover with clear wrap and refrigerate until firm, 3-4 hours or overnight.
-
When ready to bake the cookies, preheat oven to 350°F(176°C). Line a baking sheet with a silicone baking mat or parchment paper. The cookie dough will be firm, but still soft enough to scoop and roll, so no need to let it come to room temperature. Combine the sugar and cinnamon for rolling in a small bowl.
-
Scoop 1 1/2 tablespoon (28g) sized balls (I like to use a cookie scoop). Roll each ball of cookie dough in the cinnamon sugar mixture, then set on the prepared cookie sheet with about 2 inches between them. Press them down slightly to help them spread more evenly.
-
Bake for 10-12 minutes, or until the edges are set and the centers just look done. My oven was 10 minutes, but ovens can vary.
-
Remove from the oven. If you’d like to shape them a bit, as Idid, use a spoon or round cookie or biscuit cutter to press the edges in a bit. Let them cool on the cookie sheet for 5-10 minutes, then remove to a cooling rack to finish cooling.
-
Store cookies in an air-tight container. Separate layers with parchment paper so they don’t stick. Best if eaten within 4-5 days.
- Dough ball size. Bigger balls spread more so aim for 1 1/2 tablespoons of dough per ball.
- Baking pan color. Darker pans will heat quicker and cause cookies to spread less. I used a lighter pan. Keep in mind that if you use a darker pan, your cookies will spread less and be thicker.
Serving: 1cookieCalories: 130kcalCarbohydrates: 16.2gProtein: 1gFat: 7gCholesterol: 18.3mgSodium: 32.2mgSugar: 8.8g
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.