These pumpkin snickerdoodles are the ultimate fall cookie: soft, chewy, and rolled in cinnamon sugar, with real pumpkin and warm pumpkin spice baked right into the dough. If you love a classic snickerdoodle, this cozy twist is about to become your new favorite, and the dough needs no chilling, so you can have a batch out of the oven in under 30 minutes.
In this Article:
Key Ingredients & Substitutions
The base of this dough is very similar to a traditional snickerdoodle. A generous scoop of pumpkin puree and a trio of warm spices are what turn it into something special.
- Pumpkin puree. Use plain canned pumpkin (Libby's 100% pure pumpkin is a reliable choice), not pumpkin pie filling, which is already sweetened and spiced. The only ingredient on the label should be pumpkin. Homemade puree works too, but let it drain in a fine-mesh strainer first, since fresh puree is usually wetter than canned.
- Butter. Softened unsalted butter gives the best flavor and texture. If you only have salted butter, cut the added salt in half. Leave it on the counter for about an hour, until a finger leaves a dent without sinking straight through.
- Sugar. Granulated sugar sweetens the dough and helps the edges crisp. For a deeper, more caramel-like cookie, swap up to half of it for packed light brown sugar. The cookies will spread a touch less and taste a little richer.
- Eggs and vanilla. Two large eggs bind the dough, and pure vanilla extract rounds out the spices. Room-temperature eggs blend into the creamed butter more smoothly than cold ones.
- All-purpose flour. Spoon it into the measuring cup and level it off rather than scooping straight from the bag, which packs in extra flour and makes dry, cakey cookies. A 1:1 gluten-free baking flour blend can be swapped in cup for cup.
- Cream of tartar. This is what makes a snickerdoodle a snickerdoodle. It adds a subtle tang and helps keep the cookies soft and chewy. You'll find it in the baking aisle (this jar lasts ages). In a pinch, replace both the cream of tartar and the baking soda with 1 ½ teaspoons of baking powder, though the cookies will be a little puffier and lose some of that classic tang.
- Spices. Cinnamon, ground nutmeg, and ground cloves give these their pumpkin spice flavor. No cloves or nutmeg? Use 1 ¾ teaspoons of pumpkin pie spice in place of all three.
- Cinnamon-sugar coating. A simple mix of sugar and cinnamon for rolling. It bakes into that crackly, sparkly snickerdoodle crust, so don't skip it.
Helpful Tips
Measure the flour carefully. Too much flour is the most common reason these turn out dry and bready instead of soft and chewy. Spoon and level each cup, or weigh it if you have a kitchen scale (3 ½ cups is about 440 grams). The dough should be soft and a little tacky, but firm enough to roll.
No chilling needed, unless your kitchen is warm. This dough can be scooped and baked right away, which makes it a great quick cookie recipe. If it feels too sticky to roll on a hot day, pop the bowl in the fridge for 20 to 30 minutes and it will be much easier to handle.
Keep the cookies the same size. Evenly sized dough balls bake evenly, so you won't end up with some cookies overdone while others are still raw in the middle. A large cookie scoop makes this quick. Aim for 2-inch balls, about 3 tablespoons of dough each.
Line your pans. Baking on parchment paper or a silicone baking mat keeps the cinnamon sugar from scorching onto the pan and makes cleanup easy. Give the cookies 2 to 3 inches of space, since they spread as they bake.
Pull them while they're still soft. The cookies are done when the edges are set and lightly golden and the tops look dry and crackled, but the centers still look slightly soft. They'll finish setting as they cool on the baking sheet for 5 minutes. A toothpick inserted in the center should come out clean, without wet dough on it.
Variations
- Pumpkin cream cheese sandwich cookies. Spread a layer of pumpkin cream cheese filling between two cooled cookies for an over-the-top fall treat.
- Chai spice. Add ½ teaspoon ground ginger and ¼ teaspoon ground cardamom to the dry ingredients for a chai-inspired cookie.
- Brown butter. Brown the butter, let it cool until it solidifies to a soft, spreadable texture, then cream it as usual for a nutty, toasty flavor.
- White chocolate chips. Fold in 1 cup of white chocolate chips or chopped toasted pecans after adding the dry ingredients.
- Maple glaze. Whisk 1 cup powdered sugar with 2 tablespoons maple syrup and a splash of milk, then drizzle over the cooled cookies.
- Mini cookies. Roll 1-inch balls instead and bake for 7 to 9 minutes. You'll get about three dozen bite-size cookies, perfect for a cookie tray.
Serving Ideas
Pumpkin snickerdoodles are right at home next to a mug of coffee, a chai latte, or a cold glass of milk. For a cozy fall gathering, serve them with a warm pot of slow cooker mulled apple cider so guests can dunk as they go.
For dessert, serve a warm cookie with a scoop of no-churn vanilla bean ice cream, or use two cookies to build your own spin on our snickerdoodle ice cream sandwiches.
They're also a great make-ahead option for Thanksgiving dessert tables, bake sales, class parties, work events, and holiday cookie exchanges. Because they travel well and aren't messy, they're easy to tuck into lunchboxes or keep in the freezer for an afternoon treat whenever a craving hits.
Storing & Freezing
Let the cookies cool completely before storing them, or the trapped steam will create condensation and make them soggy. Keep them in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. Because of the pumpkin, they soften a bit more each day, so lay a sheet of parchment between layers to keep the cinnamon-sugar tops from sticking together.
To freeze baked cookies, arrange them in a single layer on a sheet pan until firm, then transfer them to a freezer bag or airtight container for up to 3 months. Thaw at room temperature for about 30 minutes, or warm one in the microwave for 10 seconds. You can also freeze the dough balls (without the cinnamon-sugar coating) for up to 3 months. Let them sit at room temperature for 15 minutes, roll them in cinnamon sugar, and bake as directed, adding a minute or two if needed.
More Pumpkin Treats
If you love these pumpkin snickerdoodles, check out more of our favorite pumpkin desserts, including these fall favorites:
- Pumpkin Chocolate Chip Cookies
- Pumpkin Whoopie Pies
- Easy Pumpkin Bars
- Pumpkin Breakfast Protein Cookies
- Easy Pumpkin Dump Cake
- Homemade Pumpkin Donuts
Recipe
Pumpkin Snickerdoodles
Equipment
- stand mixer or hand mixer
Ingredients
- 1 ½ cups sugar granulated
- 1 cup butter unsalted, softened (2 sticks)
- 2 eggs large, at room temperature
- ¾ cup pumpkin puree canned pure pumpkin, not pumpkin pie filling
- 2 teaspoons vanilla extract pure
- 3 ½ cups all-purpose flour spooned and leveled
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat the softened butter and 1 ½ cups sugar with a stand mixer or hand mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, then the vanilla. Add the pumpkin puree and mix until smooth. (The mixture may look slightly curdled at this point; that's okay.)
- In a separate bowl, whisk together the flour, salt, baking soda, cream of tartar, cinnamon, nutmeg, and cloves. Add the dry ingredients to the butter mixture on low speed and mix just until no dry streaks remain. The dough will be soft. If it's too sticky to roll, chill it for 20 to 30 minutes.
- For the topping, stir together 3 tablespoons sugar and 2 teaspoons cinnamon on a plate or in a shallow bowl.
- Scoop the dough into 2-inch balls (about 3 tablespoons each). Roll each ball in the cinnamon sugar until fully coated, then place on the prepared baking sheets about 2 to 3 inches apart. Gently press each ball down with your palm or the bottom of a glass to flatten slightly.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are set and lightly golden and the tops look dry and crackled. The centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Karen says
I never thought to put pumpkin in snicker doodles - sounds so good this will be a must try