This is the best Pumpkin Snickerdoodle Cookies recipe. They’re super soft and chewy cookies, and they’re full of pumpkin spice flavor that’s perfect for the cozy fall season.
I love fall and everything pumpkin. So I love to make special treats for the family. Like my Rice Krispie Treats for Halloween and my Pumpkin Pie Milkshake. They just make the season more fun.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Pumpkin Snickerdoodles Recipe is a Keeper
This recipe for pumpkin snickerdoodles cookies checks all the boxes; it’s simple, satisfying, and easily customizable.
- Cozy Fall Flavor in Every Bite: Pumpkin puree and pumpkin pie spice infuse the dough with warm, nostalgic autumn vibes.
- Perfect Texture Balance: Melted butter and brown sugar create a soft, chewy center.
- Simple, Straightforward Steps: No mixer required, just stir, chill, scoop, and bake.
- Small Batch Friendly: With just one egg yolk and modest quantities, it’s ideal for cozy baking without overwhelming leftovers.
Why is My Snickerdoodle Dough Too Sticky?
If your dough is too sticky, you may want to add some more flour. Add just a little at a time until you get the right texture.
Pro Tip
For extra spice, add a pinch of nutmeg or clove to the sugar coating.
Get 200 easy and delicious dinner recipes, so you'll never have to worry about what to make for dinner again.
Ingredient Notes for My Snickerdoodle Cookie
This easy recipe uses only a few simple ingredients you probably already have, or can grab in one quick trip to the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pumpkin Purée: Be sure to use 100% pure pumpkin to make these pumpkin flavor fall cookies.
- Pumpkin Pie Spice: Make your own homemade Pumpkin Pie Spice to have on hand throughout the pumpkin season.
- Cream of Tartar: This is to help get the perfect chewy texture you want in a pumpkin cookie.
Variations and Substitutions for this Snickerdoodle Recipe
This chewy snickerdoodle recipe is super flexible. Switch it up to make it work for your tastes.
- Sweeteners: Use dark brown sugar for a deeper molasses flavor.
- Spices: Add a pinch of ground ginger or cloves to the cinnamon-sugar rolling mixture for a spicier crust. If you don’t have pumpkin pie spice, substitute with 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.
- Texture/Mix-ins: Fold in 1/2 cup of chopped pecans or walnuts after mixing the dry ingredients. You could also make them into pumpkin chocolate chip cookies. Substitute some of the all-purpose flour (1/4 cup) with whole wheat pastry flour for a slightly nuttier flavor.
- Fat: Use brown butter instead of melted butter (cool completely!) for a deep, nutty complexity. Swap the unsalted butter for salted butter and omit the added 1/2 teaspoon of salt.
Special Equipment Needed for Pumpkin Snickerdoodle
While most of this recipe uses everyday kitchen tools, a few items make it even easier. These cookies are soft and are easy to bake.
- Parchment Paper or Silicone Baking Mats: Essential for preventing sticking and ensuring even browning.
- Cookie Scoop (1.5-Tablespoon size/Size #30): This is key for uniform cookies that bake evenly.
- Wire Cooling Rack: Necessary for proper air circulation to stop the baking process and prevent soggy bottoms.
How to Make Pumpkin Snickerdoodles
This recipe for pumpkin spice snickerdoodle cookies comes together in just 5 quick and easy steps. These Pumpkin Snickerdoodle cookies are so good, it’s a great recipe to have on deck during the holidays.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Line Pans: Preheat the oven and line two large baking sheets with parchment paper.
- Mix the Wet Ingredients: In a large bowl, beat the butter, granulated sugar and brown sugar until light and fluffy. Then, mix in the pumpkin puree, vanilla and egg yolk.
- Add Dry Ingredients: In another bowl, mix together the flour, pumpkin spice, baking soda, salt and cream of tartar. Slowing add the dry ingredients into the pumpkin mixture. Let chill for 1 hour.
- Roll and Coat Dough Balls: In a small bowl, mix together the remaining sugar and cinnamon. Scoop the cookie dough and roll into balls. Then, coat each dough ball in the cinnamon sugar mixture.
- Bake and Let Cool: Place the dough balls 2 inches apart on the baking sheets. Bake for 10 minutes. When done, let them rest on the baking sheet for 5 minutes before transferring to a wire rack.
Prep Ahead Suggestions for this Fall Recipe
To streamline your baking process, here are some ways you can prep the best pumpkin snickerdoodles in advance:
- Make Dough Ahead: The dough can be prepared entirely (up to the rolling stage) and refrigerated for up to 3 days. Just let it sit on the counter for 10-15 minutes before rolling if it is rock hard.
- Freeze Dough Balls: Scoop and roll the dough balls in the cinnamon-sugar mixture, then freeze them on a parchment-lined tray until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
- Bake from Frozen: Make the cookies and place frozen dough balls on a baking sheet and add 2–4 minutes to the baking time.
Alternate Cooking Methods for Chewy Cinnamon Cookies
Make this recipe another way by using your air fryer or convection oven.
- Air Fryer: Preheat the air fryer to 325°F. Place rolled dough balls in the basket, leaving space. Cook for 6−9 minutes. Check often, as air fryers vary wildly.
- Convection Oven: Reduce the oven temperature to 325°F and bake for 9−11 minutes. Convection helps ensure very even color and baking.
Store, Reheat and Use Leftover Pumpkin Snickerdoodle Cookies
- Store: Store cooled cookies in an airtight container at room temperature for up to 4-5 days. For extra freshness, place a slice of plain white bread in the container; the cookies will absorb its moisture, keeping them soft.
- Reheat: Pop a cookie into the microwave for 5−10 seconds, or place in a 300∘F oven for 2−3 minutes to bring back that just-baked warmth and chewiness.
- Use Leftovers: Crumble cookies over vanilla or coffee ice cream or layer them with whipped cream and pudding to make a cookie trifle or parfait.
Questions About The Best Pumpkin Snickerdoodle Recipe
If your cookies fell flat it could be due to many reasons. Some of the most common reasons include overbeating the butter and sugar, not enough flour or not chilling the dough.
No, pure pumpkin puree is needed for this recipe. Pumpkin pie filling always has other ingredients besides just pumpkin.
Expert Recipe Tips to Love This Recipe
- Don’t Overbake: These Pumpkin Snickerdoodle Cookies should still look slightly underdone and soft in the center when you pull them out. The residual heat on the baking sheet will finish cooking them, ensuring they stay moist and chewy.
- Measure Flour Correctly: Use the spoon and level method: lightly spoon the flour into your measuring cup, then level off the excess with a straight edge. Do not scoop the flour directly from the bag, as this compacts it and you’ll end up with too much, leading to dry cookies.
- Perfect Cinnamon Roll: When rolling the dough, make sure the ball is fully coated in the sugar mixture. Before placing it on the sheet, gently flatten it slightly with the palm of your hand. This helps them spread into the classic crackled snickerdoodle shape.
- Serve With: Serve chewy pumpkin cakey cookies with M&M Pumpkin Pretzels, Pumpkin Rice Krispie Treats or a Pumpkin Milkshake.
More Recipes You Might Like
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Chewy Pumpkin Snickerdoodle Cookies
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- ½ cup Unsalted butter, melted and cooled
- ½ cup Sugar
- ⅓ cup Brown sugar, packed
- ⅓ cup Pumpkin puree
- 1 large Egg yolk
- 1 teaspoon Vanilla
- 1 ½ cups All-purpose flour
- 1 ½ teaspoons Pumpkin pie spice
- ½ teaspoon Baking soda
- ¼ teaspoon Cream of tartar
- ½ teaspoon Salt
- ⅓ cup Granulated sugar, for rolling
- 1 teaspoon Ground cinnamon, for rolling
Instructions
- Preheat the oven to 350℉ and line two baking trays with parchment paper and set aside.
- Combine butter, sugar and brown sugar and mix until light and fluffy.
- Mix in pumpkin until completely combined.
- Stir in the egg yolk and vanilla.
- In a separate bowl, combine the flour, pumpkin pie spice, baking soda, cream of tartar and salt and whisk until completely combined.
- Slowly add the dry ingredients to the butter mixture while mixing.
- Refrigerate the mixture for at least 1 hour.
- Combine remaining sugar and cinnamon in a small bowl.
- Scoop chilled dough into 1 ½ Tablespoon sized balls and roll in cinnamon and sugar mixture.
- Place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes. Allow to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Christina’s Notes
- Weigh Your Ingredients (Especially Flour): This is the most important tip for accuracy. Using a kitchen scale to measure ingredients (especially flour) by weight (grams or ounces) instead of by volume (cups) prevents adding too much flour, which can result in dry, cakey, or flat cookies.
- Use the Correct Butter Temperature: Your butter should be at “room temperature,” which means it should be soft enough to easily press an indent into with your finger, like clay, but still feel cool to the touch—not greasy or melted.
- Room Temperature Eggs: Use room temperature eggs, as they combine better with the creamed butter and sugar, which helps incorporate more air into the dough for a better rise.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.