Soft Pumpkin Snickerdoodle Cookies 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!
Why I Love It:
- Pumpkin Flavor - The combination of canned pumpkin puree and pumpkin pie spice add the perfect amount of fall, pumpkin flavor to these pumpkin snickerdoodle cookies!
- Soft and Chewy - They are super tender and soft.
- Cinnamon Sugar - Just like your classic snickerdoodle cookie recipe, these are rolled in cinnamon sugar.
- 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. Also try baking these pumpkin banana muffins!
- 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.
Step by Step Instructions:
- Dry Ingredients - Mix up the dry ingredients for the cookie dough in a separate bowl to remove any flour lumps and to evenly combine the spices.
- Wet Ingredients - Using a stand mixer or electric hand mixer cream the butter and sugar then mix in the other wet ingredients.
- Finish Cookie Dough - Finally slowly mix the dry ingredients into the cookie dough.
- Chill Dough - This step is important! Chill the dough for at least 30 minutes before rolling into balls and baking.
- Preheat - When you're ready to bake, preheat the oven and line two baking sheets with either parchment paper or baking mats.
- Roll Dough Balls - Now for the step that makes these a true snickerdoodle cookies.. Roll the dough into about balls then roll each ball in cinnamon sugar. Place them on the prepped baking sheet with a couple inches of space in between.
- Bake - Bake the pumpkin snickerdoodles until 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 to cool completely.
Frequently Asked Questions:
Absolutely! You can bake them from frozen but may need to add an extra minute or two of bake time.
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.
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.
Storage and Freezing
Storage - Leftover cookies can be store in an airtight container at room temperature. Cookies are best enjoyed within 3 days.
Freezing - Cookies freeze well. You can flash freeze them on a baking sheet before transferring to a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature.
- Chill the Dough - Chilling the dough for at least 30 minutes helps the cookies from spreading too much.
- Room Temperature Butter - In order to properly cream the butter and sugar to make the cookie dough, it's a must to use softened, room temperature butter.
- Make Dough in Advance - You can store the dough in the fridge for up to 2 days so it's a great option to prep in advance!
- Slightly Under Bake Cookies - When in doubt, it's always better to under bake cookies by 1 minute than to over bake by 1 minute. Cookies will set up more as they cool on the baking sheet. This is the best tip to get perfectly soft and chewy cookies.
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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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 30 cookies
- Category: Dessert
- Method: Oven
- Cuisine: Cookies
- Diet: Vegetarian
- 1 ¾ cups all purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoons kosher salt
- ½ cup unsalted butter (softened to room temperature)
- 1 cup white granulated sugar
- 1 large egg (room temperature)
- ⅓ cup pumpkin puree (from a can. NOT pumpkin pie filling)
- 1 teaspoon vanilla extract
- ¼ cup white granulated sugar
- ½ teaspoon ground cinnamon
- Dry Ingredients - In a medium bowl, whisk the flour, pumpkin pie spice, cream of tartar, baking soda, and salt together.
- Wet Ingredients - 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.
- Finish Cookie Dough - Slowly add the dry ingredients to the dough and mix slowly until just combined.
- Chill Dough - Chill dough in the refrigerator until ready to bake. At least 30 minutes, but up to 2 days.
- Preheat - Preheat oven to 350° F. Line two large baking sheets with parchment paper or silicone baking mats. In a small bowl, mix together the ¼ cup of sugar and cinnamon.
- Roll Dough Balls - 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 - 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.
- Serving Size: 1 small cookie
- Calories: 90
- Sugar: 8.5 g
- Sodium: 44.9 mg
- Fat: 3.3 g
- Carbohydrates: 14.3 g
- Protein: 1 g
- Cholesterol: 14.3 mg
Keywords: pumpkin cookies, pumpkin snickerdoodle cookies, soft snickerdoodles, pumpkin snickerdoodles, pumpkin puree recipe