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Pumpkin Snickerdoodles are the perfect super soft and chewy pumpkin cookies, a twist on a classic snickerdoodle recipe with the added flavor of pumpkin. Using pumpkin spice and fresh pumpkin puree levels up classic snickerdoodles and makes them perfect for fall.
What really makes the flavor of these pumpkin snickerdoodle cookies stand out is that you’re adding real pumpkin puree into the cookie batter. The pumpkin flavor is accentuated by all the fall spices are the perfect addition to my classic snickerdoodle cookies recipe. They’re soft with a chewy texture – the best pumpkin snickerdoodles!
You might as well go ahead and plan on making a double batch! These may be the perfect fall treat, but I say that they’re a year-round cookie! Plus you can make them ahead and freeze the cookies for later – perfect for the busy holidays. If you love my pumpkin chocolate chip cookies you’ll love these!
How to make Pumpkin Snickerdoodles
- Butter: Use unsalted butter that’s been softened. If you have to use salted butter, don’t add in the extra salt listed below.
- Pumpkin puree: Make sure that you’re checking the labels and buying real pumpkin, not pumpkin pie mix or pumpkin pie filling.
- Egg yolk: Because of the moisture in the pumpkin, we only need the egg yolk, not the whole egg. The yolk adds fat for softness and chewiness in the cookie.
- Cream of tartar: This is a classic snickerdoodle ingredient – it wouldn’t be snickerdoodles without cream of tartar!
- Pumpkin pie spice: Use a combination of spices (nutmeg, allspice, cloves, ginger) or a mix. Instead of a plain old cinnamon sugar mixture, we’ll be rolling the cookies in this as well as adding it into the cookie dough instead of using basic cinnamon-sugar topping.
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Dorothy’s Expert Tips
- Don’t leave out the cream of tartar. For best results, it’s a super essential ingredient that adds that “unique” flavor to snickerdoodle cookies. It has a purpose, trust me! If you want chewy pumpkin snickerdoodles you must add the cream of tartar!
- Make sure that you’re not overmixing your cookie dough. This can make the cookie dough tough and cause the texture of the cookies to be a bit funky.
- These cookies should end up being puffier than normal snickerdoodles because the pumpkin pairing with the cream of tartar creates a puffy effect.
- You can use dark brown sugar in place of light brown sugar.
Pumpkin Snickerdoodles Recipe
Recipe Video
Ingredients
For the cookies:
- ½ cup (113g) unsalted butter, softened
- ⅓ cup (81g ) pumpkin puree
- ½ cup (100g ) granulated sugar
- ¼ cup (50g ) packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cream of tartar
- 2 teaspoons ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 ⅔ cups (206g) all-purpose flour
For the coating:
- ¼ cup (50g) granulated sugar
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350°F. Line 2 cookies sheets with parchment paper or silicon baking mats.
- Add butter, pumpkin, granulated sugar and brown sugar to a large bowl. Mix until creamed, using a hand mixer or stand mixer.
- Add egg yolk, vanilla, baking soda, salt, cream of tartar, cinnamon and pumpkin pie spice. Mix until combined then mix in flour until just mixed.
- Stir together sugar and pumpkin pie spice for coating. Scoop 2-tablespoon size balls and roll in spiced sugar.
- Place cookies onto cookies sheets, 2-inches apart. Bake 12-15 minutes, or until puffy and slightly cracked and no longer glossy on top. Cool before removing from pan.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
Recipe Nutrition
Pumpkin Snickerdoodle Recipe Step by Step Photos
- Cream butter with brown sugar and white sugar in a large mixing bowl. Add pumpkin purée, egg yolk and vanilla extract to the mixture. Mix until combined, using a hand mixer or stand mixer fitted with the paddle attachment.
- Add baking soda, salt, cream of tartar, cinnamon, and pumpkin pie spice. Mix until combined. You can also whisk the dry ingredients first and then add them to the wet ingredients after the egg is added.
- Mix in flour until just combined.
- Grab a small bowl (or large bowl) and stir together sugar and pumpkin pie spice for coating. Scoop 2-tablespoon size dough balls with a cookie scoop and roll in the cinnamon-sugar coating. You do not need to chill the dough.
- Place cookie dough balls on cookie sheets, 2-inches apart. (Be sure to line the baking sheets with parchment paper.) Bake for 12-15 minutes, or until puffy and slightly cracked and no longer glossy on top. Cool before removing from the pan.
Pumpkin Snickerdoodles are an easy pumpkin cookie recipe perfect for fall! They’re soft cookies coated in pumpkin spice and they freeze well!
I made these for a Bake Sale over the weekend and they all sold out very quickly. They are so good. I think I could have baked them a few minutes longer maybe, but they were still very good.
These are delicious! The flavor gets better the next day.
Glad you like them, thanks Sharron!
So delishish and freeze perfectly Make them!!!
Very good texture and consistency! I found that 9 minutes was perfect to keep them soft and fluffy. I added a bit more salt and vanilla than the recipe called for, and I think the pumpkin pie spice could be reduced just a bit, but they were overall VERY good.
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