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Pumpkin Snickerdoodles are the perfect super soft and chewy cookie. When it comes to fall cravings, everyone knows that it’s all pumpkin, all the time!
The warmth of the spices and the taste of the sweetness will have you grabbing snickerdoodle pumpkin cookies for each hand!
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Best Fluffy Pumpkin Snickerdoodles
What really makes the flavor of these pumpkin snickerdoodle cookies stand out is that you’re adding real pumpkin puree into the cookie batter. Real pumpkin flavor, not imitated? Yes, please – that’s the perfect way to make sure that every bite is loaded with awesome pumpkin taste!
Even though it’s totally possible to wait and bake this pumpkin snickerdoodle cookie recipe just a few months out of the year, why not treat yourself and make them all the time? When it comes to a homemade snickerdoodle cookie recipe like this, they’re too good to make a “special” treat.
Just be ready for my one word of warning. There’s NO WAY that you will be able to eat just one of these fluffy pumpkin snickerdoodles. They’re delicious, they’re soft, they’re easy, and they’re going to make pumpkin fans extremely happy.
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!
Ingredients in Pumpkin Snickerdoodle Cookies
Once you’ve gathered up the ingredients, that just leaves making the cookie dough, and then they’re ready to bake!
- Butter: Use unsalted softened butter if possible. 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! (some are actually squash labeled as pumpkin!)
- Granulated sugar: Used in the cookie and the topping.
- Brown sugar: This helps to make the cookies chewy.
- Egg yolk: Don’t toss the egg white. Save it for an omelet!
- Vanilla extract: Just a tad bit for flavor.
- Baking soda: This helps to make the cookies fluffy.
- Salt: Only needed if using unsalted butter.
- Cream of tartar: Helps with making the cookies have a light texture and a unique flavor.
- Ground cinnamon: The perfect spice to add warmth!
- Pumpkin pie spice: This is THE spice to tie it all together.
- All-purpose flour: The flour is what makes the bulk of the cookie dough.
How to make Pumpkin Snickerdoodles
- Cream: Cream butter with both sugars in a large mixing bowl.
- Combine: Add pumpkin, egg yolk and vanilla to the mixture. Mix until combined, using a hand mixer or stand mixer.
- Mix: Add baking soda, salt, cream of tartar, cinnamon, and pumpkin pie spice. Mix until combined.
- Mixin flour until just combined.
- Roll: Grab a small bowl (or large bowl) and stir together sugar and pumpkin pie spice for coating. Scoop 2-tablespoon size balls and roll in the cinnamon sugar coating.
- Bake: Place cookies 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.
Make pumpkin snickerdoodles with cream cheese frosting!
One of the best things about this cookie recipe is that you can change up the toppings. If you want to add frosting, make your own cream cheese frosting, let the cookies cool, and then pile it on!
Once I add frosting, I will also add a chocolate chip or two (or a ton!) on top as well for even more sweetness!
Storing and Freezing Instructions
Cookies are PERFECT for making and storing for later. (or hiding in a good airtight container to keep them fresh for you when no one else wants any)
Let the cookies cool all the way, and then add them to a container with a lid or a sealable bag. You can keep them stored at room temperature for three days or freeze them for up to 3 months.
Don’t leave out the cream of tartar. It’s a super essential ingredient that adds that “unique” flavor to these cookies. It has a purpose, trust me!
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.
No, don’t omit the cream of tartar! It’s important to the flavor of the recipe. If you don’t have cream of tartar, you can use lemon juice or even a bit of baking powder as well.
It’s all about the cream of tartar!!! This provides that one-of-a-kind flavor and also the perfect chew.
These cookies should end up being puffier than normal snickerdoodles because the pumpkin pairing with the cream of tartar creates a puffy effect. (Who knew you’d learn a bit of chemistry from this recipe?!)
Have You Made This Recipe?
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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
- 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.
Pumpkin Snickerdoodles are an easy pumpkin cookie recipe perfect for fall! They’re soft cookies coated in pumpkin spice and they freeze well!