Pumpkin Snickerdoodles are soft and chewy cookies. Enjoy all that you love about a snickerdoodle recipe with pumpkin flavor topped with cinnamon sugar mixture.
These delicious chewy pumpkin flavored Snickerdoodles are amazing. They combine classic snickerdoodles with pumpkin pie spice, pumpkin puree and more for the best cookie.
You might also like Pumpkin Bread Recipe, Pumpkin Snickerdoodles and Pumpkin cake pops. The kids love to help make Pumpkin Spice Popcorn for more Easy Fall desserts. Also try No Bake Thanksgiving Desserts and 97 Easy Fall Desserts.
The kids will also love 51 Easy Thanksgiving Cupcakes, Pumpkin Cheesecake Cupcakes and Pumpkin Bread Pudding.
Table of contents
Why We Love This Recipe
The entire recipe is easy to make without much fuss and turns out perfectly. Each bite of spiced snickerdoodles is soft and wonderful.
These are the best cookies and so easy to make. If you love pumpkin and Fall flavors, this is a must try recipe. It will satisfy your sweet tooth for sure! I also make Pumpkin Mug Cake.
We also make Gluten Free Pumpkin Bread for a tasty gluten free option.
Ingredients
Cookies
- Unsalted Butter (softened)
- Granulated Sugar
- Light Brown Sugar
- Pumpkin Purée
- Large Egg Yolk
- Vanilla Extract
- all-purpose flour
- baking soda
- cream of tartar
- salt
- Pumpkin Pie Spice
Topping
- white sugar
- ground cinnamon
Scroll to the bottom for the complete ingredient list.
Variations
- Chocolate Chips. This recipe is delicious plain. However, try adding white chocolate chips or milk chocolate chips to the recipe. it is amazing!
- Adjust the cinnamon and sugar mixture. If you really love cinnamon, feel free to increase the mixture accordingly.
- Cream Cheese Frosting. Top the cookies with cream cheese frosting for an extra special treat. You can use storebought or homemade frosting.
How to Make Pumpkin Snickerdoodle Cookies
Step 1. Cream butter and sugar. In a medium bowl, cream together the butter, sugar and brown sugar until the mixture is creamy. You can use a stand mixer and paddle attachment if desired.
Step 2. Next, mix in the pumpkin puree. Add in the pumpkin purée and stir until combined. Stir in the egg yolk and vanilla extract.
Step 3. Mix together the dry ingredients. Combine the flour, baking soda, cream of tartar, salt and pumpkin pie spice in a different bowl.
Step 4. Gradually add the dry ingredients into the wet ingredients until well combined. Cover and refrigerate the pumpkin snickerdoodle dough for at least 45 minutes.
Step 5. Combine the sugar and cinnamon in a small bowl.
Step 6. Form the dough balls with a cookie scoop and roll in the cinnamon-sugar.
Step 7. Place the cookie dough balls on the prepared baking sheets lined with parchment paper or silicone mat. Bake for 10-12 minutes until the edges should be slightly brown. The center of the cookies will still appear soft.
Step 8. Allow to rest on the baking sheet for 10 minutes. Then move to a wire rack to cool completely.
Storage
Store the cookies in an airtight container or bag at room temperature for up to 1 week. This will keep the cookies soft and delicious.
You can also put a piece of bread in the container and the cookies will stay so soft. This is a tip that works amazing to keep cookies perfectly soft.
How to Freeze
The cookies freeze very well. You can freeze the dough balls unbaked. Form the dough balls and place on a baking sheet.
Flash freeze for 1 to 2 hours. Then store the cookies without sticking for easy access. When ready to bake, cook as normal but add a few extra minutes if frozen.
Also, wait to roll in the cinnamon and sugar mixture until right before baking.
You can also freeze Baked cookies. Place inside a freezer container separated by wax paper. Freeze up to 3 months and thaw at room temperature before serving.
Pro Tips
- Refrigerate the dough. It is important to chill the dough before forming the cookies. This step will prevent the cookies from spreading too much.
- Allow to cool on a wire rack. The cookies need ample time to cool on the wire rack before moving. You don’t want your cookies to lose its shape.
- Measure the flour precisely. Excess flour will make the cookies have a cakey texture. Spoon the flour into the measuring cup. This is more accurate than scooping the flour, so it isn’t packed in.
- Unsalted butter is best. The salt content in salted butter can vary by brands making it hard to control the final product.
- Don’t use Pumpkin Pie Filling. This recipe calls for pumpkin puree which does not have any spices. Pumpkin pie filling already has the spices in it.
- Don’t overbake the cookies. The texture is best when soft and chewy. They will continue to cook on the baking sheet once you remove them from the oven.
- Thoroughly coat the cookies. Roll the cookies in the cinnamon and sugar mixture. Cover every inch in the coating.
- Don’t overmix the dough. This can result in tough cookies and change the texture.
Frequently Asked Questions
The cream of tarter helps to give the cookies the perfect flavor once baked. Do not omit this ingredient as it gives it a unique flavor.
You can substitute it with baking powder or lemon juice if needed.
The pumpkin puree and cream of tarter make the cookies puffier than a classic snickerdoodle.
This can be an oven issue if your cookies turn out too thin with each cookie recipe regardless of variety. There is a good chance that your oven is too hot.
This in turn causes the butter to melt too fast before the other ingredients have fully cooked. Then your cookies spread out.
More Pumpkin Recipes
- Pumpkin Whoopie Pies
- Pumpkin Truffles Recipe
- Pumpkin Bread Recipe
- Pumpkin Cookies with Cake Mix
- Pumpkin Cheesecake
- Pumpkin No Bake Cookies
Try this pumpkin snickerdoodle recipe today. Then come back and leave a comment and star recipe rating.
Pumpkin Snickerdoodles
Ingredients
For the Cookies:
- 1/2 cup Unsalted Butter softened
- 1/2 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1/4 cup Pumpkin Purée
- 1 Egg Yolk
- 1 teaspoon Vanilla Extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon Pumpkin Pie Spice
For the Topping:
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- In a medium bowl, cream together the butter, sugar and brown sugar until the mixture is creamy. Add in the pumpkin purée and stir until combined.
- Stir in the egg yolk and vanilla extract.
- Combine the flour, baking soda, cream of tartar, salt and pumpkin pie spice in a different bowl.
- Gradually add the dry ingredients into the butter mixture until well combined.
- Cover and refrigerate for at least 45 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon.
- Roll dough into 1 ½ tablespoon sized balls, then roll the balls in the cinnamon-sugar.
- Place them onto a cookie sheet and bake for 10-12 minutes until the edges should be slightly brown. The center of the cookies will still appear soft.
- Let the cookies rest on the baking sheet for 10 minutes. Then move to a wire rack to cool completely.
- Then the cookies are ready to serve and enjoy!
