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Pumpkin Snickerdoodles are the perfect super soft and chewy cookie, a twist on a classic snickerdoodle recipe with the added flavor of pumpkin. The warm fall spices are so good – a step up from plain old cinnamon!
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Best Pumpkin Snickerdoodle Recipe
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!
- 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, not pumpkin pie mix.
- Egg yolk: Because of the moisture in the pumpkin, we only need the egg yolk. 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.
How to make Pumpkin Snickerdoodles
- Cream butter with both sugars in a large mixing bowl. Add pumpkin puree, 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.
- 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 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.
- Don’t leave out the cream of tartar. It’s a super essential ingredient that adds that “unique” flavor to snickerdoodle 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.
- Cookies are PERFECT for making and storing for later – store in an airtight container. 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.
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.
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?!)
Pumpkin Snickerdoodles Recipe
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!
Last Updated on November 25, 2023