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!
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.
- 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 and enjoy!
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
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
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.
