These pumpkin snickerdoodles are the perfect fall twist on traditional snickerdoodles. With pumpkin puree and pumpkin spice added into the batter, these cookies have the perfect fall flavor.
These pumpkin snickerdoodles have the same great taste of traditional snickerdoodles, with their tasty cinnamon and sugar coating. But the cookie batter has pumpkin puree and pumpkin pie spice added right in, to give the cookies a subtle, but also perfect pumpkin flavor.
I love the simplicity of snickerdoodle cookies, but when I saw pumpkin snickerdoodles floating around the internet, I knew they were something I needed to try.
The cookie is soft and chewy, like a snickerdoodle cookie should be (My original recipe from 6 years ago was still a bit cakey, but these have been adapted and improved to be more like my chewy pumpkin cookies). They’re perfectly soft, and chewy, with a little bit of crispiness on the edges, and they are perfectly pumpkin spiced.
How to make Pumpkin Snickerdoodles?
These cookies start out with melted butter because it helps the cookies to be more chewy. Because the butter is melted though you’ll have to chill the dough before baking the cookies so the cookies aren’t too flat. But back to the cookie dough. You’ll melt the butter in the microwave for about a minute or so then let it cool at room temperature for about 10 or 15 minutes so it’s not hot when you add it to the sugars.
In a large bowl combine the melted butter, white sugar, and brown sugar until just combined. Since the butter is melted you don’t really need to cream them together like normal cookies, though I still mix mine for about 1 minute. Then add in the egg yolk, pumpkin puree (not pumpkin pie filling – plain unsweetened puree) and vanilla extract. Stir those into the sugar until they are just combined.
Then you’ll add your dry ingredients to your wet ingredients. I just dump them straight into the bowl. You’ll need flour, baking soda, salt, cream or tartar, pumpkin pie spice, and ground cinnamon. Mix it all together till you have a nice soft dough. The dough will be quite soft because of the melted butter and needs to be chilled. Cover the dough with plastic wrap and place the bowl in the fridge for 1 hour, up to 1 day.
When you’re almost ready to bake the cookies, preheat the oven to 350 degrees farenheit. Then combine your sugar and ground cinnamon for rolling the cookies in. Then scoop your cookie dough into 1 1/2 tablespoon sized balls. They should each weigh about 30 grams. Roll the dough scoops into nice balls. Then roll those balls into the cinnamon sugar, and roll them all around to coat them evenly in the cinnamon sugar mixture.
Then place them on a cookie sheet lined with parchment paper or a silicone liner. Place them a 2-3 inches apart from each other as they spread a bit. I usually just put 8 dough balls per pan. Bake those till the cookies look set, and the stops start to crack nicely. Carefully remove the pan from the oven and allow the cookies to cool on the pan for about 5 minutes, then transfer them to a cooling rack to continue cooling. Repeat with remaining dough.
How to store Pumpkin Snickerdoodles?
These pumpkin snickerdoodles will stay good for 5 or 6 days if kept in an airtight container at room temperature. Although I think they will be best on day 2 or 3. And actually the pumpkin flavor gets a bit stronger on day 2 than right after you make them.
The recipe only makes 18 cookies, so be sure to double it if you’re making the cookies for a crowd.
These pumpkin snickerdoodles are a delicious fall cookie. They are soft, chewy, with a little bit of a crisp bottom. They have the perfect subtle fall flavor, and just the right amount of spice. You’ll gobble them all up in no time!
Looking for more Pumpkin Cookie Recipes?
- Pumpkin Chocolate Chip Cookies
- Chewy Pumpkin White Chocolate Chip Cookies
- Pumpkin Crinkle Cookies on Dessert Now Dinner Later
- Pumpkin Cookies with Cream Cheese Frosting on Gimme Some Oven
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- 1/2 cup butter (melted and slightly cooled)
- 2/3 cup granulated white sugar
- 1/3 cup brown sugar
- 1 egg yolk
- 1/3 cup pumpkin puree
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
For the cinnamon sugar coating:
- 1/4 cup sugar
- 1 tsp cinnamon
- Melt the butter in a small microwave safe bowl. Set aside at room temperature and allow co cool for about 10-20 minutes.
- Mix together the melted butter, white sugar, and brown sugar until combined.
- Add in your egg yolk, pumpkin puree and vanilla extract and stir until just mixed together.
- Add the flour, baking soda, salt, pumpkin pie spice, and cinnamon to the wet ingredients and stir together till you have a soft dough.
- Cover the bowl and place the bowl in the fridge for 1 hour, up to overnight.
- Preheat the oven to 350 degrees Fahrenheit.
- Line a cookie sheet with a silicone liner or parchment paper.
- Combine the cinnamon and sugar in a small bowl for rolling.
- Scoop your dough into 1 1/2 TBS sized balls, and roll into balls.
- Dip your dough into the cinnamon sugar and roll around to full coat.
- Place cookie dough balls on the prepared cookie sheet, placing them about 2 inches apart.
- Bake on the medium rack in the oven for 11-13 minutes until the tops of the cookies are set and the cookies just start to crack.
- Allow to rest on cookie sheet for about 5 minutes before removing to a cooling rack to cool completely.
- Repeat with additional cookie dough (only bake one pan at a time)
These pumpkin snickerdoodles were first posted on September 10, 2014. The photos, blog text, and recipe were updated on September 25, 2020.