Pumpkin Snickerdoodle Cookies are a soft, chewy fall favorite made with canned pumpkin puree, pumpkin pie spice, and a cinnamon‑sugar coating. This simple recipe yields tender cookies with warm spice notes—perfect for crisp weather and cozy gatherings.
If you enjoy classic snickerdoodles, this pumpkin variation is a must-try. The pumpkin keeps the cookies moist while pumpkin pie spice adds autumnal depth. Cookies are rolled in a cinnamon-sugar mixture before baking for that signature snickerdoodle exterior.
What are Pumpkin Snickerdoodle Cookies?
Pumpkin snickerdoodles take the familiar soft, slightly chewy snickerdoodle and add pumpkin and warm spices like cinnamon, nutmeg, and cloves. The pumpkin puree contributes moisture and a subtle pumpkin flavor, and rolling the dough in cinnamon-sugar before baking provides the classic crackled, spiced crust.
You’ll Love this Recipe!
This pumpkin snickerdoodle recipe is straightforward and quick to prepare. It’s ideal when you have leftover canned pumpkin and want a seasonal cookie that stays soft for days. The cookies balance pumpkin flavor with cinnamon-forward spice and a tender, chewy texture.
Recipe Ingredients
Butter: unsalted, softened.
Sugar: granulated sugar for dough and coating.
Brown Sugar: light brown sugar for moisture and flavor.
Pumpkin: canned pumpkin purée (not pie filling).
Vanilla: vanilla extract enhances flavor.
Pumpkin Spice: pumpkin pie spice; substitute with cinnamon plus a pinch of nutmeg and cloves if needed.
Salt: kosher salt for best results.
Baking Powder: ensures rise—do not substitute with baking soda.
Egg: one large egg to bind the dough.
Flour: all-purpose flour; weighing and sifting gives the most consistent results.
Chocolate Chip Variation
Add 1/2 cup white or semi‑sweet chocolate chips to the dough for pumpkin chocolate chip snickerdoodles.
How to Make Pumpkin Snickerdoodle Cookies
The dough benefits from chilling for about an hour to prevent spreading and produce tall, fluffy cookies. Total hands-on time is short—plan for chilling plus about 12 minutes of bake time per batch.
Step 1: Mix the wet ingredients. In a large bowl or stand mixer with the paddle attachment, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about one minute. Add canned pumpkin puree, egg, and vanilla; mix until fully combined.
Step 2: Mix dry ingredients and chill. In a separate bowl, whisk together flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, and salt. Add the dry mixture to the wet ingredients and mix on low speed until just combined. Cover and refrigerate the dough for at least one hour to firm up.
When the dough is chilled, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 3: Make the cinnamon‑sugar mixture
Combine 1/4 cup granulated sugar with 1/2 teaspoon pumpkin pie spice in a small bowl.
Step 4: Form and bake the cookies. Use a cookie scoop to portion the dough, roll each portion into a ball, then toss in the cinnamon‑sugar mixture. Place the balls on the prepared baking sheet about 2 inches apart (about a dozen per sheet). Bake on the center rack for roughly 12 minutes, or until the edges are just set. Let cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Recipe Tips
- If you don’t have pumpkin pie spice, make a quick blend with 2 teaspoons ground cinnamon plus 1/4 teaspoon each ground nutmeg and cloves.
- If your canned pumpkin seems watery, blot it lightly with paper towels to remove excess moisture before measuring.
- Chill the dough at least one hour to prevent cookies from spreading and to keep them tall and chewy.
- Store cooled cookies in an airtight container in the refrigerator for up to one week, or freeze for up to one month.
More Pumpkin Recipes
-
Pumpkin Pancakes with Pancake Mix (Easy Recipe)
-
Pumpkin Bundt Cake (5 Ingredients with Cake Mix)
-
Pumpkin Ginger Cupcakes with Cream Cheese Frosting
-
Glazed Pumpkin Bread | Better than Starbucks
Pumpkin Snickerdoodle Cookies
Equipment
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baking sheet
Ingredients
- 1 cup unsalted butter, softened (two sticks)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup canned pumpkin puree (not pie filling)
- 1 large egg
- 2 teaspoons vanilla
- 2 3/4 cups all-purpose flour (350 grams)
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Topping
- 1/4 cup granulated sugar
- 1/2 teaspoon pumpkin pie spice
Instructions
- In a large bowl or stand mixer with the paddle attachment, combine softened butter, granulated sugar, and brown sugar. Beat until light and fluffy, about one minute.
- Add canned pumpkin puree, egg, and vanilla; mix until combined.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. Add the dry ingredients to the wet mixture and mix on low until just combined.
- Cover and refrigerate the dough for at least one hour to prevent spreading and keep cookies tall and chewy.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix 1/4 cup granulated sugar with 1/2 teaspoon pumpkin pie spice in a small bowl.
- Scoop dough with a cookie scoop, roll into balls, toss in the sugar mixture, and place on the prepared baking sheet about 2 inches apart.
- Bake on the center rack for about 12 minutes, until the edges are just set. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- If you don’t have pumpkin pie spice, combine 2 teaspoons ground cinnamon with 1/4 teaspoon each ground nutmeg and ground cloves.
- If your canned pumpkin is very moist, blot it with paper towels to remove excess moisture before measuring.
- Chilling the dough helps cookies keep their shape and stay chewy rather than spreading thin.
- Store cookies in an airtight container in the refrigerator for up to a week, or freeze for up to a month.