Pumpkin Snickerdoodle Cookies are a soft and delicious treat that makes the perfect fall cookie! This simple recipe is made with canned pumpkin puree, pumpkin pie spice, and is rolled in cinnamon sugar before baking.
If you love snickerdoodles, then you need to give this recipe for chewy Pumpkin Snickerdoodles a try. It’s a simple to make treat that’s full of pumpkin flavor and great for the season.
For more pumpkin cookies, be sure to try these classic Pumpkin Spice Oatmeal Cookies, Pumpkin Whoopie Pies, or the super soft Pumpkin Ricotta Cookies! If you love biscotti, be sure to give my classic Pumpkin Biscotti a try! Cinnamon lovers don’t miss this delicious recipe for Oatmeal Cinnamon Chip Cookies!
What are Pumpkin Snickerdoodle Cookies?
Pumpkin snickerdoodles are a seasonal twist on the classic snickerdoodles. They combine the soft, chewy texture of snickerdoodles with the warm flavors of pumpkin and spices like cinnamon, nutmeg, and cloves.
These cookies are made with pumpkin puree, which adds moisture and a subtle pumpkin flavor. They are rolled in a cinnamon-sugar mixture before baking, giving them the signature snickerdoodle flavor with a pumpkin-spiced kick.
You’ll Love this Recipe!
My simple and delicious recipe for Pumpkin Snickerdoodle Cookies is sure to be one of your favorite cookies to make whenever there is a chill in the air. They are full of warming spices and perfect if you love chewy cookies.
This is a fun take on a classic snickerdoodle recipe and uses canned pureed pumpkin and pumpkin spice. They are great to make ahead and stay fresh for days.
I love to make these cookies whenever I have a bit of leftover canned pumpkin. They come together fast and are great to satisfy your pumpkin cookie cravings.
You’ll love that these cookies are both super soft and chewy, and have the perfect amount of pumpkin flavor!
So, if you love fall-flavored treats, be sure to give this pumpkin snickerdoodle recipe a try. You’re going to love it!
Recipe Ingredients
Butter: use unsalted room temperature butter. You can use salted butter, just omit any additional salt in the recipe.
Sugar: granulated sugar is used for both the cookie dough and the sugar mixture you roll the cookie in before baking.
Brown Sugar: use light brown sugar.
Pumpkin: make sure you are using canned pumpkin purée and not canned pumpkin pie filling.
Vanilla: a bit of vanilla extract adds great flavor.
Pumpkin Spice: use pumpkin pie spice if you have it. Otherwise, you can substitute cinnamon with a pinch of nutmeg and cloves.
Salt: kosher salt is best for baking.
Baking Powder: make sure you are using baking powder and not baking soda.
Egg: you will need to use one whole egg.
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Flour: use regular all purpose flour. For best results, weigh and sift the flour before using.
Chocolate Chip Variation
You can change up the flavor of these cookies by adding in different chips. Add in half a cup white chocolate chips or semi-sweet chocolate chips to make pumpkin chocolate chip cookies.
How to Make Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodles are a simple and delicious chewy pumpkin cookie that’s the perfect fall treat. This recipe will need about an hour to chill before baking, so be sure to plan accordingly.
Step 1: mix the wet ingredients
In a large bowl or stand mixer fitted with paddle attachment, combine the softened butter, sugar, and brown sugar. Use an electric mixer to mix the ingredients until fluffy and light; about one minute.
To the mixture add in the canned pumpkin puree, egg, and vanilla. Mix until well combined.
Step 2: mix in the dry ingredients and chill the dough
In a separate bowl, whisk together the flour, 1 ½ teaspoons pumpkin pie spice, baking powder, and salt. Pour the flour mixture into the wet ingredients and mix, on low speed, until just combined.
Cover the bowl and place the dough in the refrigerator to chill for at least an hour. (Chilling the dough ensures that the cookies will be round and fluffy and keeps them from going flat.)
Once the dough has chilled, preheat oven to 350 degrees and line baking sheet with parchment paper; set aside.
Step 3: make the cinnamon sugar mixture
In a small bowl, mix together ¼ cup of granulated sugar and ½ teaspoon pumpkin pie spice.
Step 4: roll into cookie dough balls and bake
Use a cookie scoop to scoop out dough. Roll into balls, toss them in the sugar mixture, and place on prepared baking sheet leaving about two inches between each cookie (you should be able to fit a dozen cookies per baking sheet).
Bake on center rack in preheated oven for about 12 minutes or until the edges of the cookie are just set. Remove from oven and let cool on cookie sheet for a couple of minutes, then move to wire rack to cool completely.
Recipe Tips
- Spices: if you don’t have pumpkin pie spice, make your own using 2 teaspoons ground cinnamon and a ¼ teaspoon each ground nutmeg and cloves.
- Pumpkin Puree: if your pumpkin puree seems wet, you can blot it dry using paper towels before using to remove any excess moisture.
- Chill: be sure to chill the dough before baking so that your cookies end up tall and chewy rather than flat.
- Storage: store leftover cookies in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.
More Pumpkin Recipes
Pumpkin Snickerdoodle Cookies
Equipment
- baking sheet
Ingredients
- 1 cup unsalted butter, softened (two sticks)
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup canned pumpkin puree (not pie filling)
- 1 large egg
- 2 teaspoons vanilla
- 2 ¾ cups all purpose flour (350 grams)
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
Topping
- ¼ cup granulated sugar
- ½ teaspoon pumpkin pie spice
Instructions
- In a large bowl or stand up mixer fitted with paddle attachment, combine the softened butter, sugar, and brown sugar. Use an electric mixer to mix the ingredients until fluffy and light; about one minute.
- To the mixture add in the canned pumpkin puree, egg, and vanilla. Mix until well combined.
- In a separate bowl, whisk together the flour, 1 ½ teaspoons pumpkin pie spice, baking powder, and salt. Pour the dry mixture into the wet and mix, on low speed, until just combined.
- Cover the bowl and place the dough in the refrigerator to chill for at least an hour. (Chilling the dough ensures that the cookies will be round and fluffy and keeps them from going flat and spreading.)
- Once the dough has chilled, preheat oven to 350 degrees and line baking sheet with parchment paper; set aside.
- In a small bowl, mix together ¼ cup of granulated sugar and ½ teaspoon pumpkin pie spice.
- Use a cookie scoop to scoop out dough. Roll into balls, toss them in the sugar mixture, and place on prepared baking sheet leaving about two inches between each cookie (you should be able to fit a dozen cookies per baking sheet).
- Bake on center rack in preheated oven for about 12 minutes or until the edges of the cookie are just set. Remove from oven and let cool on pan for a couple of minutes, then move to wire rack to cool completely.
Notes
- Spices: if you don’t have pumpkin pie spice, make your own using 2 teaspoons ground cinnamon and a ¼ teaspoon each nutmeg and cloves.
- Pumpkin Puree: if your pumpkin puree seems wet, you can blot it dry using paper towels before using to remove any excess moisture.
- Chill: be sure to chill the dough before baking so that your cookies end up tall and chewy rather than flat.
- Storage: store leftover cookies in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.
