Soft Pumpkin Snickerdoodles are chewy, have mild pumpkin flavor from the puree, and extra Fall feels from the pumpkin pie spice. The dough balls are rolled in cinnamon sugar like your classic snickerdoodle. Perfect cookie recipe for Fall baking.
Ingredients You’ll Need for these Pumpkin Cookies:
- All Purpose Flour
- Pumpkin Pie Spice – see FAQ below for more info on this!
- Cream of Tartar – This is a required addition to any snickerdoodle recipe.
- Baking Soda and Salt
- Butter – I prefer unsalted. If you use salted, just lower the amount of salt. Softened to room temperature in order to properly cream with the sugar.
- White Granulated Sugar
- Egg – Also at room temperature, like the butter.
- Pumpkin Puree – Obviously a MUST. Not only does it add the pumpkin flavor but it helps add moisture and makes the cookies extra soft.
- Vanilla Extract
- Cinnamon Sugar Mixture (sugar + cinnamon) – Rolling the dough balls in cinnamon-sugar is key for snickerdoodles. In this recipe, the cinnamon is the perfect pairing for the pumpkin flavor.
Frequently Asked Questions:
Can the dough balls be frozen?
Absolutely! You can bake them from frozen but may need to add an extra minute or two of bake time.
Is chilling the dough really necessary?
Yes! I KNOW that chilling cookie dough just gets in the way of eating cookies, but trust me. Chilling the dough for at least 30 minutes helps the cookies from spreading too much. It makes for thick, soft, and chewy cookies. I also like to keep the rolled dough balls in the fridge in between baking each sheet pan.
What is Pumpkin Pie Spice? What can I substitute?
Pumpkin pie spice is basically fall in a jar. It’s a combination of what I call “warm and yummy” spices. Cinnamon, ginger, cloves, and nutmeg. If you don’t have any in your pantry, you can easily mix it up yourself. Here’s a recipe.
This recipe is featured in a roundup of Best Pumpkin Recipes. Check it out!Print
Soft Pumpkin Snickerdoodles are chewy, have mild pumpkin flavor from the puree, and extra Fall feels from the pumpkin pie spice. The dough balls are rolled in cinnamon sugar like your classic snickerdoodle.
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoons kosher salt
- 1/2 cup unsalted butter (softened to room temperature)
- 1 cup white granulated sugar
- 1 large egg (room temperature)
- 1/3 cup pumpkin puree (from a can. NOT pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/4 cup white granulated sugar
- 1/2 teaspoon ground cinnamon
- In a medium bowl, whisk the flour, pumpkin pie spice, cream of tartar, baking soda, and salt together.
- In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream the butter and sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla. Mix again until combined.
- Slowly add the dry ingredients to the dough and mix slowly until just combined. Chill dough in the refrigerator until ready to bake. At least 30 minutes, but up to 2 days.
- Preheat oven to 350° F. Line two large baking sheets with parchment paper or silicone baking mats. In a small bowl, mix together the 1/4 cup of sugar and cinnamon.
- Roll the dough into about 1 tablespoon sized balls. Then roll dough balls in the cinnamon sugar mixture. Place on baking sheet about 2-3 inches apart.
- Place cookie dough balls and sheet in fridge until ready to bake.
- Bake the cookies for 10-13 minutes (mine took 12 minutes exactly, but the size of your cookie ball will impact bake time). The cookies are done when they are just set in the center and the tops are slightly cracked. They should look thick and puffed up. Allow to cool on the baking sheet for 10 minutes before moving to a wire rack.
Leftover cookies can be store in an airtight container at room temperature. Cookies are best enjoyed within 3 days.
Pumpkin Pie Spice: If you don’t have any on hand or can’t find it in your store, you can make it yourself! Here’s a recipe.
- Category: Dessert
- Method: Oven
- Cuisine: Cookies
Keywords: pumpkin cookies, pumpkin snickerdoodle cookies, soft snickerdoodles, pumpkin snickerdoodles, pumpkin puree recipe