Easy Pumpkin Snickerdoodle Cookies are a pumpkin twist on a fall classic! They’re easy-to-make, delightfully chewy, and they're perfect for the holidays or any fall occasion!
There’s nothing better than the sweet, spiced aroma of baking fall cookies in the kitchen on a cold day.
When the leaves start turning and the air gets crisp, it’s a signal for all pumpkin lovers: it’s time to bring out your favorite fall recipes!
This easy Pumpkin Snickerdoodle Cookie recipe combines the best of both worlds: the chewiness of a Classic Snickerdoodle Recipe and the comforting autumnal taste of pumpkin.
By using both pumpkin pie spice and a hint of pumpkin puree, these snickerdoodle cookies are a fall essential for good reason!
I have no doubt these delicious cookies will become one of your favorite pumpkin recipes.
Whether you’re hosting a Halloween party, preparing for Thanksgiving, or simply enjoying a cozy night at home, these cookies are the perfect fall treat.
They are versatile, universally loved, and add a festive touch to any occasion.
For more amazing fall pumpkin and spiced cookies, check out my Pumpkin Pie Sugar Cookies, Pumpkin Chocolate Chip Cookies, Halloween Pumpkin Sugar Cookies, Cinnamon Chip Snickerdoodle Cookies, and these Oatmeal Scotchies!
Halloween Treats Week
HAPPY HALLOWEEN!!!
Welcome to 2023’s #HalloweenTreatsWeek event!
If you're new here, Welcome! If you're a returning haunt, welcome back!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You'll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!
For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!
Make Sure to check out all of the fun Halloween recipes that we're sharing this week!
Today's Halloween Offerings:
- Jack Skellington Hot Chocolate Bombs from Big Bear's Wife
- Spider Web Brownies from Semi Homemade Recipes
- Butterbeer Mousse from The Spiffy Cookie
- Halloween Witch Hats from Our Good Life
- Chocolate Bat Cereal Treats from Sweet ReciPEAs
- Pumpkin S'mores Cupcakes from It’s Shanaka
- Oreo Mummy Bark from An Affair from the Heart
- Fruity Halloween Rice Cereal Treats from Palatable Pastime
- Pumpkin Snickerdoodle Cookies from Best Cookie Recipes
- Frostbite Fingers (Chocolate Tamales) from A Kitchen Hoor's Adventures
- Cinnamon & Sugar Crescent Roll Witch Hats from Savory Moments
- Spooky Red Cider Sangria from The Redhead Baker
- Mini Candy Corn Cheesecakes from Best Dessert Recipes
- Ghost Brownies from Savory Experiments
- Witches Brew from Jen Around the World
- Severed Hand Pies from Hezzi-D's Recipe Box
- Kiss From A Vampire Cookies from Jolene's Recipe Journal
Ingredients for Pumpkin Snickerdoodle Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg, Pumpkin Puree
Dry Ingredients. All Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Pumpkin Pie Spice, Cream of Tartar, Salt
How to Make Chewy Pumpkin Snickerdoodles
- Preheat the oven to 350F degrees, line 2 baking sheets with parchment paper, and set them aside. In a large mixing bowl or using a stand mixer with a paddle attachment, cream the softened Butter with Granulated Sugar. Cream until light and fluffy.
- Add Egg and Vanilla Extract, and continue to cream together. Scrape down the sides of the bowl as needed to ensure you're including all the ingredients. Mix in the Pumpkin Puree and Powdered Sugar, and cream the mixture together.
- Gradually add the remaining dry ingredients of All Purpose Flour, Baking Soda, Cream of Tartar, and Pumpkin Pie Spices to the butter mixture. Mix until combined.
- Using a #24 cookie scoop, place the cookie dough balls in the Pumpkin Spice and Sugar mixture one at a time.
- Roll the balls in the mixture until fully coated.
- Place the cookie dough balls on a prepared baking sheet, allowing 2 inches of space between each one.
- Bake in the preheated oven for 8-10 minutes or until edges are set. Allow the cookies to cool on a cookie sheet for 2-3 minutes before moving them to a wire cooling rack to cool completely.
FAQs
Yes, homemade pumpkin puree can be used for a fresher, more authentic pumpkin flavor, so use it if you can! Just ensure it’s well-drained to remove excess moisture before adding it to the cookie dough.
Yes, the combination of baking soda and cream of tartar will give the cookies their characteristic chewy texture and tangy flavor. If you don’t have one or the other, the cookies will still taste fine, but they will be a bit denser.
Storage & Freezing
Storage: Store cooled cookies in an airtight container or Ziploc bag. Cookies are best enjoyed within 2-4 days but will last up to 7 days if stored properly.
Freezing: Freezing cookies is a great way to make them well in advance of your event! Keep these cookies in a single layer for up to 3 months. Place parchment paper between layers when freezing to prevent sticking together. Thaw them at room temperature to enjoy them again.
Substitutions & Variations
- Try these add-ins. Experiment by adding in some white chocolate chips or chopped nuts for added texture and flavor.
- Butter. Salted butter is best to enhance the flavors. If you only have
- Pumpkin Puree. Ensure to use pure pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree can be substituted for an authentic flavor.
- Change the Extract. Use almond extract instead of vanilla for a different flavor.
- Pumpkin Pie Spice. Make your own blend using ½ teaspoon Cinnamon + ¼ teaspoon Ground Nutmeg, and ¼ teaspoon Ground Ginger OR Ground Cloves.
- Cinnamon Sugar. You can use a simple cinnamon sugar mixture instead of the pumpkin spice sugar mixture for similar fall flavors if you prefer.
MORE Snickerdoodle Cookie Recipes
If you're a fan of the delightful combination of cinnamon and sugar coating on cookies, you won't want to miss these Snickerdoodle Cookies with a delightful twist!
- Caramel Snickerdoodle
- Eggnog Snickerdoodle Cookies
- Chocolate Snickerdoodle Cookies
- Cinnamon Chip Snickerdoodle Cookies
- Snickerdoodle Bars
- Snickerdoodle Sandwich Cookies
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Don’t Overmix the Dough
Once you start adding the dry ingredients to the wet, mix until just combined. Overmixing can lead to a denser, less chewy cookie.
Roll Generously in Sugar Mixture
Don’t skimp on the pumpkin spice sugar mixture coating. Roll your cookie dough balls in the mixture to give them a thick layer. This will add a delightful sweetness and amazing spice flavor to the exterior of the cookies.
Allow Cookies to Cool
Patience is key! Letting your cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack helps them set and maintain their chewy texture.
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking. This recipe makes about 12 cookies using a size #24 Cookie Scoop which is about 3 tablespoons of cookie dough.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Snickerdoodle Pumpkin Cookies recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Favorite Recipes for Fall Cookies
- Spiced Eggnog Pie Cookies
- Cinnamon Toast Crunch Cookies
- Gideon’s Bakehouse Coffee Cake Cookies
- Lotus Biscoff Cookies
- Iced Oatmeal Cookies
- Cinnamon Roll Cookies
- Swirled Carrot Cake Cheesecake Bars
- Soft Molasses Cookies
Soft Pumpkin Snickerdoodle Cookies
Ingredients
Pumpkin Snickerdoodle Cookies
- ½ cup Butter
- ½ cup Granulated Sugar 100g
- 3 tablespoons Pumpkin Puree
- ½ cup Powdered Sugar 65g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 1 teaspoon Pumpkin Pie Spice
- 2 cups All Purpose Flour +2 tablespoons 260g
Pumpkin Spice Sugar Mixture
- ⅓ cup Granulated Sugar
- 1 teaspoon Pumpkin Pie Spice
Instructions
- Preheat the oven to 350F degrees, line 2 baking sheets with parchment paper, and set them aside. In a large mixing bowl or using a stand mixer with a paddle attachment, cream the softened Butter with Granulated Sugar. Cream until light and fluffy.
- Add Egg and Vanilla Extract, and continue to cream together. Scrape down the sides of the bowl as needed to ensure you're including all the ingredients. Mix in the Pumpkin Puree and Powdered Sugar, and cream the mixture together.
- Gradually add the remaining dry ingredients of All Purpose Flour, Baking Soda, Cream of Tartar, and Pumpkin Pie Spices to the butter mixture. Mix until combined.
- Using a #24 cookie scoop, place the cookie dough balls in the Pumpkin Spice and Sugar mixture one at a time.
- Roll the balls in the mixture until fully coated.
- Place the cookie dough balls on a prepared baking sheet, allowing 2 inches of space between each one.
- Bake in the preheated oven for 8-10 minutes or until edges are set. Allow the cookies to cool on a cookie sheet for 2-3 minutes before moving them to a wire cooling rack to cool completely.
Notes
- Yield: This recipe makes about 12 cookies using a size #24 Cookie Scoop which is about 3 tablespoons of cookie dough.
Substitutions
- 1 teaspoon Pumpkin Pie Spice: ½ teaspoon Cinnamon + ¼ teaspoon Ground Nutmeg, and ¼ teaspoon Ground Ginger OR Ground Cloves.
Storage
- Store: Store cooled cookies in an airtight container or ZipLoc Bag. Cookies are best if enjoyed within 2-4 days but will last up to 7 days if stored properly.
- Freeze: Freeze cookies in a single layer for up to 3 months. Place parchment paper between layers when freezing to prevent sticking together.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Hezzi-D
I love snickerdoodles and a pumpkin version sounds amazing!
Jolene
I just love a soft, chewy cookie! Such a great spin on a classic recipe!
Gabriel
Vielen, vielen Dank für die Gramm Angaben!!!
Viele Grüße,
Gabriel
Rebecca Johnston
You are very welcome. Glad the grams helped in your measurements!