Pumpkin Snickerdoodle Cookies
Pumpkin snickerdoodle cookies are everything you love about the classic, with a fall twist—pumpkin puree and cozy spices baked into the dough!
Snickerdoodles aren’t a fall cookie per se, but that cozy cinnamon sugar coating definitely skews toward sweater weather. Now, if you really want to take the classic snickerdoodle cookie into fall territory, these pumpkin snickerdoodle cookies are IT.
They’ve got the chewy texture and cinnamon sugar coating that makes the exterior ever-so-delightfully crisp. But then—but then!—we add pumpkin puree to the dough, along with those signature pumpkin spices.
The result is a cookie that’s warm, cozy, and perfect for anyone who spends the whole year looking forward to pumpkin spice latte and pumpkin pie season. (And the good news is, there’s nothing stopping you from baking these little bites of pumpkin deliciousness all year long!)
Ingredients for Pumpkin Snickerdoodle Cookies
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- All-Purpose Flour – Lightly spoon this into the measuring cups—don’t scoop! Scooping compacts the flour and you’ll use more than you need.
- Cream of Tartar – For that chewy snickerdoodle texture.
- Baking Soda – To make the dough rise so the cookies bake up puffy.
- Kosher Salt – A flavor enhancer in baking.
- Unsalted Butter – Since we’re adding our own salt, we don’t need salted butter as well.
- Sugar – You’ll need some sugar for the dough and some for the cinnamon sugar coating.
- Pumpkin Puree – Homemade pumpkin puree or store-bought.
- Egg – Let this come to room temperature.
- Half-and-Half – Adds richness to our pumpkin snickerdoodles.
- Vanilla Extract – Use pure vanilla extract, not imitation, for the best flavor.
- Pumpkin Pie Seasoning – Here’s my pumpkin pie spice recipe.
- Ground Cinnamon – For the cinnamon sugar.
How to Make Pumpkin Snickerdoodle Cookies
For a printable version of these instructions, see the recipe card at the bottom of the page.
- Mix the dry ingredients. Whisk together the flour, cream of tartar, baking soda and kosher salt.
- Mix the wet ingredients. Use an electric mixer to cream the butter and sugar, then beat in the pumpkin and egg, followed by the half-and-half and vanilla.
- Finish the dough. Add the dry ingredients to the wet ingredients.
- Chill. Refrigerate the dough for up to 2 hours.
- Make the cinnamon sugar. Whisk the cinnamon and sugar together in a small bowl.
- Form the cookies. Drop rounded teaspoons of dough on a parchment-lined baking sheet and sprinkle with cinnamon sugar.
- Bake. Bake in a 350ºF oven for 12 to 13 minutes, or until the edges are golden brown.
- Finish. Cool on the baking sheets for 2 minutes, then finish cooling on a wire rack.
Tips for Making Pumpkin Snickerdoodle Cookies
These cookies are a breeze to make, but some simple tips will help you make sure they turn out perfect.
- Let the butter soften. Don’t forget to let the butter soften to room temperature before beginning the recipe. This will help the ingredients mix more evenly and keep the butter from sticking to the beaters, as it tends to do when the butter is cold and hard!
- Chill the dough. Chilling the dough for 1-2 hours is a critical step in this recipe. It allows the flavors to meld together, but more importantly, it helps limit their spreading on the pan. (They’ll still spread a little, but a manageable amount!)
- Use pumpkin puree, not pumpkin pie filling. Be sure to use plain pumpkin puree, not canned pumpkin pie filling, which has added sugar and spices.
- Generously coat with cinnamon sugar. For that classic snickerdoodle crunch, be generous when coating the cookies with the cinnamon sugar mixture before baking.
How to Store
Once your pumpkin snickerdoodle cookies have cooled completely, place them in an airtight container and store at room temperature for up to 5 days.
You can also freeze these cookies in a freezer-safe container or zip-top freezer bag for up to 3 months. Let them thaw at room temperature or warm them in the microwave.
Freezing Snickerdoodle Dough
To freeze this pumpkin snickerdoodle dough, follow the recipe steps up to the point before the dough is chilled. Instead of chilling it, scoop the dough into individual cookie portions on a baking sheet lined with parchment paper. Place the sheet in the freezer until the dough balls are firm, which usually takes about an hour. Once firm, transfer the dough to a freezer-safe bag or container. You can store the dough in the freezer for up to 3 months.
When you’re ready to bake, preheat your oven, place the frozen dough onto a lined baking sheet, and sprinkle with the cinnamon sugar mixture. Make sure to adjust the baking time slightly, adding a few more minutes.
More Cookie Recipes
- Chocolate Chip M&M Cookies
- Double Chocolate Chip Cookies
- Lemon Cookies
- Cream Cheese Sugar Cookies
- Peanut Butter Cookies
- Molasses Cookies
- The Best Oatmeal Raisin Cookies
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Get the Recipe: Pumpkin Snickerdoodle Cookies
Ingredients
- 2 ½ cups All Purpose Flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 ½ cups sugar
- ¼ cup pumpkin puree
- 1 large egg, at room temperature
- 2 tablespoons half and half
- 1 teaspoon vanilla extract
- 4 tablespoons pumpkin pie seasoning
- 1 tablespoon ground cinnamon
- 2 teaspoons granulated sugar
Equipment
- 1 baking sheet
- 1 hand mixer
Instructions
- In a small bowl, whisk together the flour, cream of tartar, baking soda and kosher salt. Set aside.
- In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Add the pumpkin puree and egg to the sugar mixture one at a time, incorporating after each addition. Add the half and half and vanilla, beat well. Slowly add the dry ingredients and mix thoroughly. Remove from the mixer and cover. Chill for 1-2 hours.
- Whisk together the cinnamon and remaining sugar, set aside.
- Preheat the oven to 350 degrees. Drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper leaving about 2 inches in between each. (They spread like mad.) Sprinkle VERY generously with the sugar mixture. Bake for 12-13 minutes or until the edges are golden brown.
- Cool the cookies on the sheet for 2 minutes and then transfer to a wire rack to cool completely.