Pumpkin Snickerdoodles
Updated Dec 06, 2025
These Pumpkin Snickerdoodles are chewy and full of warm Fall spices. They're easy to make and sure to be your new favorite pumpkin recipe!
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
A Twist on Snickerdoodles
I think snickerdoodles are underrated cookies, and these Pumpkin Snickerdoodles are my fall take on this delicious cookie that deserves more attention! They’re packed with pumpkin and pumpkin spice and good enough to eat year-round.
My daughter loves making my classic snickerdoodle cookie, but during the fall, when there’s extra pumpkin puree from other pumpkin recipes, we end up making this version often. There are just as easy and just as good, but with a pumpkin pie spice flavor!
Happy Cooking!
– Yumna
Pumpkin Snickerdoodles Ingredients
- Dry ingredients: All-purpose flour, pumpkin pie spice (homemade or store-bought), cream of tartar to add a little tang do the cookies, baking soda and salt.
- Wet ingredients: Unsalted butter (melt it but let it cool slightly), granulated sugar and light brown sugar, egg, pumpkin puree and vanilla extract.
- Coating: You’ll roll the cookie dough in cinnamon and granulated sugar for that iconic snickerdoodle crunch!
How to Make Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Ingredients
For the cookies
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ⅓ cup pumpkin puree
- 1 teaspoon pure vanilla extract
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
Instructions
- In a medium bowl, whisk together flour, pumpkin pie spice, cream of tartar, baking soda, and salt.
- Combine melted and cooled butter, sugar, and brown sugar in a medium bowl. Whisk in egg, pumpkin puree, and vanilla. Continue mixing until combined. Add the dry ingredients to the butter mixture and fold together until combined and no flour streaks remain. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Remove the cookie dough from the fridge and use a 1.5 tablespoon-size spring-loaded cookie scoop to scoop the dough balls. Roll each into a ball, coat in the cinnamon sugar mixture, and place on the prepared baking sheets, about 2 inches apart. Use your hand or the bottom of a glass to flatten the tops. Bake for 10-12 minutes or until the cookies brown around the edges and the center begins to set.
- Let cool on the sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t skip the chill time. This will make the cookies easier to portion and roll, and also make sure they don’t spread too much in the oven!
- Flatten evenly. Before baking, I squash the cookies with my hand or the bottom of a cup until they’re evenly flat. This helps them spread uniformly!
- Handle the dough with care. The dough is quite soft, so I like to drop the dough balls into the sugar mixture and shake the bowl or use a spoon to coat the dough in the sugar.
- Don’t overbake the cookies. Snickerdoodles should be soft and chewy, so it’s important not to overbake them. They might look a little underdone when you pull them out of the oven, but they’ll continue to cook as they cool.
FAQs
Once cooled, these pumpkin snickerdoodles will last for up to a week in an airtight container in the fridge or on the countertop!
Absolutely! You can freeze the cookie dough for up to 3 months. Roll the dough into balls, toss them in cinnamon sugar, and freeze them on a baking sheet. Freeze, then transfer them to a freezer bag or airtight container. You can bake them directly from frozen!
Comments
I made these for the first time this evening. They are perfect in every way! Subtle pumpkin flavor, a pleasant cinnamon accent, and they make my house smell like fall as they bake. Thank you for this recipe!
Aww, so glad you liked them!! Thank you, Jennifer!
THESE ARE SO GOOD I’ve made these like 20 times and they were perfect every time. Make these!! They won’t let you down, I promise
Yay! Aww, so glad you love them!! Thank you so much!
So light and soft! I followed the recipe exactly, and they came out great. Soft, chewy, and the pumpkin isn’t too overpowering.
Amazing!! So glad you liked them! Thank you, Zaina!
Thank you for the pumpkin snickerdoodle recipe. They are delicious. Glad I now have another recipe to add to my pumpkin recipes for the fall. 🧡
Aww, I’m so happy you liked them! Thank you!!
What temperature do you bake them at??
Sorry about that, the temperature was missing! Bake at 350°F. You should be able to see the full instructions now (including bake temp) in the recipe card at the bottom of the page. Hope that helps!