These pumpkin snickerdoodles are a timeless, traditional cookie with a fun and delicious autumn-inspired twist! Pumpkin puree and pumpkin pie spice add so much warm flavor that these may easily become your new favorite cookie. You'll want to enjoy them all season long!
Easy Pumpkin Snickerdoodle Cookies
When my house starts smelling like pumpkins, I know that fall has officially arrived! These pumpkin snickerdoodles may be my favorite fall treat this season, but it is a really close call (this pumpkin streusel bread and apple cider donuts are pretty hard to beat)!
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Check out more of my delicious pumpkin recipes, pumpkin pie spice desserts, and recipes that will use up any leftover pumpkin puree!
🥘 Pumpkin Snickerdoodles Ingredients, Notes, & Substitutions
Of course, you'll want some pumpkin puree and warm spices, but everything else is just typical baking ingredients! If you don't have any, make sure you grab some cream of tartar as well!
Pumpkin Snickerdoodles
- Butter - ½ cup of butter that has been melted and cooled.
- Sugar - ½ cup of white granulated sugar.
- Brown Sugar - ⅓ cup of light brown sugar, packed.
- Pumpkin Puree - ¼ cup of pumpkin puree. I always recommend using Libby's brand because it has a low amount of moisture.
- Egg Yolk - The yolk from 1 large egg.
- Vanilla - ¾ teaspoon of vanilla extract.
- Pumpkin Pie Spice - 1½ teaspoons of pumpkin pie spice. Use my homemade blend or your favorite store-bought brand.
- Baking Soda - ½ teaspoon of baking soda.
- Cream of Tartar - ¼ teaspoon of cream of tartar, or try a substitute.
- Salt - ¼ teaspoon of salt.
- Flour - 1½ cups of all-purpose flour, spooned and leveled.
For Rolling
- Sugar - ¼ cup of sugar.
- Cinnamon - 2 teaspoons of ground cinnamon.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Pumpkin Snickerdoodles
These snickerdoodles are so easy to throw together, that you don't even need an electric mixer! The only things you will need are your measuring cups and spoons, a large mixing bowl, a silicone spatula, and a baking sheet.
This recipe is for 16 cookies, but they freeze really well so you can always make extras!
Make the Dough
Step 1: Combine. In a large mixing bowl, thoroughly combine the melted ½ cup (113.5 grams) of butter, ½ cup (100 grams) of sugar, and ⅓ cup (73 grams) of light brown sugar. Then, stir in ¼ cup (61 grams) of pumpkin puree. Add the ¾ teaspoons (3.7 milliliters) of vanilla extract and 1 large egg yolk (17 grams) and mix well.
Step 2: Mix. Mix in the 1½ teaspoons (3 grams) of pumpkin pie spice, ½ teaspoon (2 grams) of baking soda, ¼ teaspoon (0.75 grams) of cream of tartar, and ¼ teaspoon (1.5 grams) of salt. Stir in 1½ cups (187.5 grams) of all-purpose flour until the dough has formed (don’t overmix it!)
Step 3: Chill. Cover the bowl and transfer it to the fridge to chill for 45 minutes.
Portion & Bake
Step 4: Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and line a baking sheet with parchment paper. Stir together ¼ cup (50 grams) of sugar and 2 teaspoons (4 grams) of cinnamon in a small bowl and set it aside.
Step 5: Portion and roll. Scoop the cookie dough into 1½-tablespoon portions and roll them into smooth balls using your hands. Roll each ball in the cinnamon sugar and then place them onto the prepared baking sheet, leaving some space in between each one.
Step 6: Bake. Bake in the oven for 10-12 minutes, or until the cookies have set.
Step 7: Cool. Remove the cookie sheet from the oven and let your cookies cool on the pan for a couple of minutes before moving them to a wire rack to cool completely.
💭 Angela's Pro Tips & Recipe Notes
- Keep your bowl of cookie dough in the refrigerator while baking them in batches.
- Don’t put the cold dough balls onto a hot cookie sheet. Allow it to cool to room temperature before placing the cookie dough.
- Let your melted butter cool before using it. If you add the sugar while it is still hot, your dough can become overly greasy.
- You only need to chill your dough for 45 minutes, but it can stay in the fridge for up to 3 days if needed. Just make sure it is tightly covered.
🥄 Make Ahead Options
You can prepare your cookie dough up to 3 days in advance. Keep it chilled in the fridge until ready to portion, roll, and bake.
If it is too hard to scoop, let it sit at room temperature for 5-10 minutes.
Freezing Cookie Dough
You can also freeze your dough before baking. Portion it into balls but don’t roll it in cinnamon sugar yet.
Freeze them on a baking sheet until solid and then place them into a storage container. When ready, let them thaw slightly so you can roll them and then bake them.
Freezing Baked Cookies
Additionally, you can freeze your already-baked cookies! After they have cooled completely, place them into an airtight container with parchment paper separating them.
They can be frozen for up to 3 months. When ready, just set them on the counter to thaw.
🥡 Storing
Keep any leftover pumpkin snickerdoodle cookies stored at room temperature in a sealed container for up to 1 week.
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❓ Recipe FAQs
Nope! Pumpkin puree is just pumpkin that has been blended into a smooth consistency. Pumpkin pie filling, on the other hand, has added sugar and spices. For this recipe, you'll only want to use pumpkin puree.
Not only does cream of tartar help to make your cookies perfectly chewy, but it also gives your snickerdoodles their iconic tangy flavor. I have a recipe for snickerdoodles without cream of tartar that you can try, or feel free to experiment with some cream of tartar alternatives if needed.
If your snickerdoodles are overspreading in the oven, it could be for a few reasons. First, make sure you are chilling the dough. Second, do not put your cookie dough balls onto a hot baking sheet. Third, it is important that you properly measure all ingredients. For more advice, take a look at my post on how to keep cookies from spreading.
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📖 Recipe Card
Pumpkin Snickerdoodles
Ingredients
Pumpkin Snickerdoodle Cookies
- ½ cup butter (melted and cooled)
- ½ cup sugar
- ⅓ cup light brown sugar (packed)
- ¼ cup pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 1½ teaspoon pumpkin pie spice (see recipe or use store-bought)
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1½ cups all-purpose flour (spooned and leveled)
For Rolling
- ¼ cup sugar
- 2 teaspoon cinnamon
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make the Dough
- In a large mixing bowl, thoroughly combine the melted ½ cup butter, ½ cup sugar, and ⅓ cup light brown sugar. Then, stir in ¼ cup pumpkin puree. Add the ¾ teaspoon vanilla extract and 1 large egg yolk and mix well.
- Mix in the 1½ teaspoon pumpkin pie spice, ½ teaspoon baking soda, ¼ teaspoon cream of tartar, and ¼ teaspoon salt. Stir in 1½ cups all-purpose flour until the dough has formed (don’t overmix it!)
- Cover the bowl and transfer it to the fridge to chill for 45 minutes.
Portion & Bake
- Preheat your oven to 350°F (175°C/Gas Mark 4) and line a baking sheet with parchment paper. Stir together ¼ cup sugar and 2 teaspoon cinnamon in a small bowl and set it aside.
- Scoop the cookie dough into 1½-tablespoon portions and roll them into smooth balls using your hands. Roll each ball in the cinnamon sugar and then place them onto the prepared baking sheet, leaving some space in between each one.
- Bake in the oven for 10-12 minutes, or until the cookies have set.
- Remove the baking sheet from the oven and let the cookies cool on the pan for a couple of minutes before moving them to a wire rack to cool completely.
Notes
- Keep your bowl of cookie dough in the refrigerator while baking them in batches.
- Don’t put the cold dough balls onto a hot cookie sheet. Allow it to cool to room temperature before placing the cookie dough.
- Let your melted butter cool before using it. If you add the sugar while it is still hot, your dough can become overly greasy.
- You only need to chill your dough for 45 minutes, but it can stay in the fridge for up to 3 days if needed. Just make sure it is tightly covered.
- You can prepare your cookie dough up to 3 days in advance. Keep it chilled in the fridge until ready to portion, roll, and bake. If it is too hard to scoop, let it sit at room temperature for 5-10 minutes.
- You can also freeze your dough before baking. Portion it into balls but don’t roll it in cinnamon sugar yet. Freeze them on a baking sheet until solid and then place them into a storage container. When ready, let them thaw slightly so you can roll them and then bake them.
- Keep any leftover pumpkin snickerdoodle cookies stored at room temperature in a sealed container for up to 1 week.
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