Pumpkin Snickerdoodle Cookies

Snickerdoodles get a festive makeover with these pumpkin-y Pumpkin Snickerdoodle Cookies! Light, crisp on the outside and soft inside, and with plenty of pumpkin flavor, they’re a fun and tasty twist on the original cookie!

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Cookies just don’t get much better than snickerdoodles, and this tasty twist infused the classic cookie with pumpkin and pumpkin spice. Still crispy on the outside and soft inside, these delicious cookies are perfect during pumpkin season or whenever you’re craving a pumpkin spice cookie or just a bite of something sweet.

Pumpkin is folded into the cookie batter, giving it a light, sweet pumpkin-y flavor, and plenty of pumpkin spice is in them too so you can get your spice fix. They’re easy to make, the cookie dough is forgiving and simple to work with, and they bake up perfectly in just about 12 minutes.

Hungry for pumpkin cookies? These Pumpkin Snickerdoodle Cookies are pretty nearly perfect! Grab a can of pumpkin puree and get cooking!

Ingredients

• All-purpose flour – Measure correctly by spooning into the cup and leveling off. Packing flour makes the cookies dense and tough.
• Pumpkin pie spice – Make sure your spices are fresh for the very best flavor!
• Cream of tartar – A necessary ingredient for snickerdoodle cookies.
• Baking soda – Check the expiration date or the cookies won’t rise properly.
• Salt – Kosher or flake salt. If using table salt, use half the amount.
• Butter – I used salted butter; softened.
• Sugar – White granulated sugar.
• Egg – Just 1 egg in this recipe.
• Pumpkin puree – Make sure it’s not pumpkin pie filling. You want pure pumpkin.
• Vanilla extract – Pure or artificial extract is fine.
• Cinnamon sugar – 2 teaspoons cinnamon mixed with 1/4 cup white sugar.

How To Make Pumpkin Snickerdoodle Cookies

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 350°F and lining 2 baking sheets with parchment paper. This helps the cookies bake evenly and keeps cleanup easy.

In a medium mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and salt until well combined.

In the bowl of a stand mixer or using a hand mixer, cream the butter and sugar together until the mixture becomes light and fluffy.

Add the egg and pumpkin puree to the butter mixture and mix until combined. The mixture may look slightly curdled at this stage, which is completely normal.

Add half of the flour mixture to the wet ingredients and mix just until incorporated. Scrape down the sides of the bowl with a silicone spatula, then add the remaining flour mixture and continue mixing until a soft dough forms.

Transfer the cookie dough onto a large sheet of plastic wrap and shape it into a disc. Wrap tightly and refrigerate for about 2 hours so the dough firms up and becomes easier to roll.

Once chilled, scoop the dough into 1-tablespoon portions and roll each piece into a ball. Roll the dough balls in cinnamon sugar, then repeat the coating one more time for an extra flavorful exterior.

Arrange the coated cookie dough balls on the prepared baking sheets, leaving space between each cookie.

Bake for about 12 minutes, or until the tops begin to crack and the centers spring back lightly when gently pressed with a fingertip.

Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack. Enjoy once cooled slightly or completely.

Chef Jenn’s Tips

• Use the freshest pumpkin pie spice for the very best flavor.
• Make sure you’re using pure pumpkin puree, not pumpkin pie filling.
• Kosher salt is what I used in this recipe. If using table salt, cut the amount in half. If you’re using unsalted butter, use the full amount.
• Don’t overmix the cookie dough!
• Chilling the dough helps the cookies bake properly and makes them easier to roll.

Make It A Meal

These cookies want something warm in a mug next to them. I set them out with my Bailey’s Hot Chocolate with Baileys Marshmallows when company’s coming, or a Cider Sangria if it’s that kind of afternoon. The cinnamon-sugar coating sits right on top of either one.

For a fall cookie plate, I put them next to my Salted Caramel Brown Butter Snickerdoodles and a few Pumpkin Blondies. Three different takes on the same flavor family without anything competing.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. A slice of bread in the container keeps them soft. Freeze baked cookies in a zip-top bag for up to 2 months, and thaw at room temperature before serving. You can also freeze portioned dough balls on a sheet pan, then bag them and bake from frozen, adding 1 to 2 minutes to the bake time.