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Pumpkin Snickerdoodle Cookies

5 from 5 votes

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!

pumpkin snickerdoodles stacked on a plate next to milk

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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!

What you’ll love about Pumpkin Snickerdoodle Cookies


  • You can smoke your favorite mashed potato recipe!
  • They don’t take long on the smoker and don’t take up much room!
  • Make them ahead of time and smoke just before serving!

Ingredients

  • All-purpose flour
  • 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
  • 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.

Recommended

How To Make Pumpkin Snickerdoodle Cookies

For a full list of ingredients and instructions, please scroll down to the recipe at the bottom of this page.

  1. Mix the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and salt in a medium-sized bowl.
  2. Cream the butter and sugar together in the bowl of a stand mixer or with a hand mixer.
  3. Add the egg and pumpkin puree to the butter and sugar mixture and mix. It’s ok if it looks curdled.
  4. Add half the flour mixture to the wet mixture and blend until just combined. Scrape the bowl and add the remaining flour, and mix until combined.
  5. Transfer the cookie dough to a large sheet of plastic wrap, form it into a disc, and refrigerate it for about 2 hours.
  6. Roll 1-tablespoon balls of cookie dough then roll them in the cinnamon sugar. Repeat until the dough balls are all formed, then roll the cookies through the sugar one more time.
  7. Bake on a parchment paper-lined baking sheet for about 12 minutes or until the tops start to crack and the center of the cookie bounces back when lightly pressed with a fingertip.
  8. Cool and enjoy!

pumpkin snickerdoodle cookies on a plate

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.

Step By Step Process

pumpkin snickerdoodle cookies on a plate with milk in a glass
Print Pin
5 from 5 votes

Pumpkin Snickerdoodle Cookies

Pumpkin and pumpkin spice infuse these Pumpkin Snickerdoodle Cookies with amazing fall flavors! Easy, delicious, and perfect with a glass of milk or cup of coffee, make a double batch and freeze some for later!
Course Desserts
Cuisine American
Keyword baking, cookies, pumpkin, pumpkin pie spice, snickerdoodle
Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 2 hours
Servings 24 cookies
Calories 113kcal
Author Chef Jenn

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1.5 teaspoons pumpkin pie spice
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 cup butter 1 stick, softened
  • 1 cup white sugar granulated
  • 1 large egg
  • 1/3 cup pumpkin puree
  • 1 teaspoon vanilla extract

For the cinnamon sugar:

  • 2 teaspoons cinnamon
  • 1/4 cup white sugar granulated

Instructions

  • Mix the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and salt in a medium-sized bowl.
  • Cream the butter and sugar together in the bowl of a stand mixer or with a hand mixer.
  • Add the egg and pumpkin puree to the butter and sugar mixture and mix. It's ok if it looks curdled.
  • Add half the flour mixture to the wet mixture and blend until just combined. Scrape the bowl and add the remaining flour, and mix until combined.
  • Transfer the cookie dough to a large sheet of plastic wrap, form it into a disc, and refrigerate it for about 2 hours.
  • Roll 1-tablespoon balls of cookie dough then roll them in the cinnamon sugar. Repeat until the dough balls are all formed, then roll the cookies through the sugar one more time.
  • Bake on a parchment paper-lined baking sheet for about 12 minutes or until the tops start to crack and the center of the cookie bounces back when lightly pressed with a fingertip.
  • Cool for 10 minutes on the baking sheet then transfer to a cooling rack, cool, and enjoy!

To make the cinnamon sugar:

  • Combine the cinnamon and white granulated sugar in a small bowl. Mix well.

Notes

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.

Nutrition

Serving: 1cookie | Calories: 113kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 57mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 660IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn