Pumpkin Snickerdoodles loaded with pumpkin flavor and spices! These soft and chewy cookies are always a favorite.

The best kind of snickerdoodle is chewy with a cinnamon-sugar coating. And the best kind of pumpkin cookie tastes like a pumpkin snickerdoodle. So, there’s no skimping on flavor in these pumpkin snickerdoodles—you know exactly what it is after the first bite!

pumpkin snickerdoodles piled on top of each other.

Who doesn’t like pumpkin cookies? Whether you’re more of a pumpkin purist or pumpkin snickerdoodle cookie fanatic, we’ve got the pumpkin and snickerdoodle recipe for you.

This recipe has the flavor of an autumn morning, with plenty of spices and crispy edges. Even better, no rolling or cutting is required. Just scoop, bake, and enjoy.

What is a Snickerdoodle

Snickerdoodles have a special ingredient that gives them their distinctive flavor and amazingly soft and chewy texture: cream of tartar! It’s a must for making the best snickerdoodles.

A snickerdoodle should never be crispy or crunchy. Soft and chewy is the goal! Also, they are always rolled in cinnamon sugar, and you can roll them twice to ensure the dough is completely coated. 

stack of pumpkin snickerdoodle cookies

pumpkin snickerdoodles

Next up, add pumpkin! Not pumpkin flavor, but pumpkin purée.

What is pumpkin purée? It’s a pumpkin cooked down into a thick puree or paste, then combined with pie spices. Don’t confuse it with pumpkin pie filling – they are two different things! So be sure to check the label and buy pure pumpkin purée.

The only thing better than a classic Snickerdoodle is these pumpkin Snickerdoodles. They’re lovely all year long, especially during the fall when you want cookies with warm spices and lots of pumpkin flavor.

overhead photo of the cookies with a spoonful of sugar.

Sandra’s Tips

  • To store these cookies, make sure they are cooled and then keep them in an airtight container. They will keep well at room temperature for two to three days. You can also freeze them for up to two months.
  • Why did my snickerdoodles come out hard? Make sure you don’t skip the cream of tartar.
  • Don’t overmix the dough. Doing so can overwork the gluten in the flour, changing the texture of the cookies. So mix only until the dough comes together.
  • Don’t overbake the cookies. They are done when they are set around the edges and cracked on top.
  • Do you have to chill snickerdoodle cookie dough? No, you don’t have to chill the dough! Just mix, scoop, and bake.
pumpkin snickerdoodle cookie with a bite out of it

We love these pumpkin snickerdoodles at our house, and you will, too, once you try them. They’re soft, chewy, and spiced with all the fall flavors—delicious.

a stack of three cookies.

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pinterest collage image pumpkin snickerdoodle cookies

Pumpkin Snickerdoodles

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 48 cookies
Calories: 96 kcal
Pumpkin Snickerdoodles loaded with pumpkin and spices! These soft and chewy cookies are always a favorite. Plus, they're a no-chill and one-bowl cookie recipe!
pumpkin snickerdoodles.

Ingredients
 

Sugar Cookies

  • 1 1/4 cups white sugar
  • 1 cup butter softened
  • 1/2 cup canned pumpkin
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon cinnamon

Cinnamon Sugar

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions
 

Sugar Cookies

  • Preheat oven to 350° F (180° C). Line a cookie sheet with parchment.
  • Make cinnamon sugar by mixing 1/2 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
  • Cream together sugar, pumpkin, and butter. Beat in egg yolks and vanilla.
  • Add flour, baking soda, cream of tartar, pumpkin pie spice, and cinnamon. Mix until well combined.
  • Using a cookie scoop, form dough into balls. Roll each ball into the cinnamon sugar and place on parchment lined baking sheet.
  • Bake 10 to 12 minutes, until tops are cracked. Cool the cookies on a wire rack.

Notes

Store the cookies in an airtight container. They will keep well at room temperature for two to three days. Or you can freeze them in a freezer-safe bag for up to two months.
Calories: 96kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 3gTrans Fat: 1gCholesterol: 22mgSodium: 58mgPotassium: 22mgFiber: 1gSugar: 7gVitamin A: 532IUVitamin C: 1mgCalcium: 6mgIron: 1mg
pumpkin snickerdoodles.
Tried this recipe?Let us know what you think!

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7 Comments

  1. 5 stars
    I cannot wait to make these. I think it’s so smart to pair pumpkin with a snickerdoodle recipe. They’re both such classic flavors.

4.88 from 8 votes (2 ratings without comment)

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