These Pumpkin Snickerdoodles combine the classic snickerdoodle with pumpkin spice for a fall-flavored treat that’s perfect for the autumn. Making these chewy pumpkin cookies is easy to do and well worth the small effort it takes to make them. Let’s get started!
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Snickerdoodles are a pure delight. They are easily among the top three best kinds of cookies, beloved by all! We love our take on this classic recipe made with pumpkin puree, pumpkin spice, and a bit of cinnamon.
If you love these fall cookies, you’ve got to try our pumpkin pie cookies and pumpkin sugar cookies too!
Why You Will Love This Pumpkin Snickerdoodle Cookie Recipe
- Inexpensive Cookie Recipe. The ingredients are inexpensive and you probably already have most of them, so you won’t need to write a big shopping list or spend extra money to make a batch of these delicious cookies.
- Great Flavor. The little bit of heat from the spice and the sweetness of the pumpkin puree (plus all the sugar) makes these cookies a perfect companion to a morning cup of coffee.
Ingredients
- All purpose flour: Key to the structure of the cookies.
- Baking powder: Gives our cookies just enough lift!
- Salt: For flavor! It balances all the flavors and enhances them perfectly.
- Butter: The fat for the cookies that’s beaten with the sugar at the start of mixing. This process incorporates air as well for a lighter cookie.
- Sugar: We use a combination of brown sugar and granulated sugar. The brown sugar has molasses added which adds moisture and a more complex flavor to the sugar. The brown sugar contribute to a softer cookie texture and better flavor.
- Large egg + 1 yolk: Needed for structure. The extra yolk helps make a chewier texture than using the whole egg.
- Pumpkin pie spice: Pumpkin pie spice is common and usually found in the spice aisle. It’s also an incredibly easy to make with your own spices at home.
- Canned pumpkin: Pumpkin puree NOT pumpkin pie filling! Use the leftover pie filling to try some other pumpkin desserts like these pumpkin spice pancakes or pumpkin spice monkey bread.
- Cinnamon: For more warming spices.
Variations
- Cut Into Shapes: Up the fall factor by using a cookie cutter to make pumpkin or leaf shapes.
- Gluten-Free: Swap the regular all-purpose flour for a 1-to-1 gluten-free flour blend.
How To Make Pumpkin Snickerdoodles
These soft and chewy pumpkin snickerdoodle cookies are super easy to make. If you love soft, chewy cookies, these definitely delicious and
- Step 1: Prep. Gather all your ingredients, preheat oven to 400° F, and the line baking sheet(s) with parchment paper.
- Step 2: Combine the Dry Ingredients. Whisk the flour, baking powder, salt, and pumpkin pie spice together in a medium bowl.
- Step 3: Cream the Butter and Sugar. Use an electric hand mixer or stand mixer to beat the butter, brown sugar, and sugar together until creamy.
- Step 4: Finish Mixing the Cookies. Mix in the pumpkin and then add the egg and yolk. Beat until it’s all combined. Last, add the dry ingredients into wet ingredients and beat until combined.
- Step 5: Rolling the Cookies. Use a 1-inch cookie scoop and shape the dough into a a ball. Roll the cookie dough balls in a cinnamon sugar mixture covering them completely.
- Step 6: Baking the Cookies. Place the cookies on the prepared baking sheets and gently press down slightly on each cookie. Bake for 9-10 minutes or just until the edges start to set. Remove from oven and let sit for 5 minutes before placing on a wire rack to finish cooling.
Expert Tips
- Cook Fully and Adjust Dough. The pumpkin puree adds more moisture to the cookies than normal so you need to cook them all the way through so they don’t fall apart. If you’re having trouble shaping into balls because the dough is too loose, thicken it up with more flour.
- Don’t Transfer to a Rack Immediately. Let them cool on the baking sheet first before transferring them to the rack. Transferring to quickly may cause grill marks and misshapen cookies. Let them firm up a bit before you transfer them to get the best results.
- Cracked or Flattened. Snickerdoodles have a very recognizable cracked appearance on top. To achieve that signature characteristic, you want to be gentle when you press down on your dough balls. For a smoother look, like the cookies I have pictured, you will want to flatten them before baking.
- Storage: Place cookies in an airtight container and store at room temperature for up to a week. You can also freeze baked cookies for up to two months.
Recipe FAQs
Sure thing! All you need are cinnamon, nutmeg, cloves, ginger, and allspice. You can throw roughly two teaspoons of each, although you’ll want an additional teaspoon for the cinnamon and half a teaspoon less of cloves and allspice if you are going off of Betty Crocker.
Yes! Place the shaped dough balls on a lined baking tray and place in the freezer for an hour or until frozen. Then you can transfer them to a container and store for up to two months. Remove desired amount from the freezer, roll in cinnamon sugar, and bake as directed from frozen. You wil need to add a couple minutes since they are frozen.
More Delicious Fall Dessert Recipes
And here are some Glazed Pumpkin Cake Mix Cookies from Kitchen Divas you might enjoy!
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Pumpkin Snickerdoodles
Ingredients
For the Snickerdoodles
- 2¾ cups flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup butter
- ½ cup brown sugar
- 1 cup sugar
- 1 large egg + 1 yolk
- 1 tsp pumpkin pie spice
- ¼ cup canned pumpkin puree
Instructions
- Preheat oven to 400° and line a cookie sheet with parchment paper. Set aside.
For the Snickerdoodles
- In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large bowl, beat together butter, brown sugar, and sugar until creamy. Add in pumpkin and mix well.
- Add in egg and yolk and beat until combined.
- Slowly add flour mixture into sugar mixture and beat well after adding in sugar mixture.
For the Coating
- Roll 1 inch balls in cinnamon sugar mixture to fully coat, press down slightly on the cookie, and then place on prepared baking sheet.
- Bake for 9-10 minutes.
- Remove from oven and let sit for 5 minutes before placing on a cooling rack.
Notes
- Cook Fully and Adjust Dough. The pumpkin puree adds more moisture to the cookies than normal so you need to cook them all the way through so they don’t fall apart. If you’re having trouble shaping into balls because the dough is too loose, thicken it up with more flour.
- Don’t Transfer to a Rack Immediately. Let them cool on the baking sheet first before transferring them to the rack. Transferring to quickly may cause grill marks and misshapen cookies. Let them firm up a bit before you transfer them to get the best results.
- Cracked or Flattened. Snickerdoodles have a very recognizable cracked appearance on top. To achieve that signature characteristic, you want to be gentle when you press down on your dough balls. For a smoother look, like the cookies I have pictured, you will want to flatten them before baking.
- Storage: Place cookies in an airtight container and store at room temperature for up to a week. You can also freeze baked cookies for up to two months.
