This irresistible and easy Pumpkin Snickerdoodles cookie recipe made with pumpkin spice. This quick cookies resemble your favorite pumpkin pie using pumpkin puree. These will be an instant family hit, perfect for any get together or at home party!
One of our top cookies on pinterest, these festive fall treats are perfect for halloween and harvest parties. A simple, yet delicious spin on your favorite traditional snickerdoodle.
Be sure to check out our other fall favorite treats like Fall Maple Cookies and pumpkin inspired recipes like, Banana Pumpkin Muffins, Pumpkin Bars, and pumpkin chocolate swirl bread. Add these to a tasty Halloween charcuterie board.
Why We Love This Recipe
- Fall Flavor: Each cookie has that warm and comforting flavors of autumn, with the rich taste of pumpkin and aromatic spices like cinnamon, nutmeg, and cloves.
- Texture: These cookies offer a delightful contrast of textures – the soft and chewy interior of the cookie pairs perfectly with the sugary crunch of the cinnamon-sugar coating.
- Nostalgia: The combination of the familiar snickerdoodle recipe with the seasonal twist of pumpkin creates a nostalgic and cozy treat.
- Family Favorite: This recipe can be enjoyed in various settings, from family gatherings and parties to cozy evenings by the fire.
- Balance of Flavors: The pumpkin flavor in the cookie provides a mild sweetness that balances well with the slightly tangy and sugary outer coating.
- Holiday Spirit: Pumpkin snickerdoodles are often associated with holidays like Halloween and Thanksgiving, adding a festive touch to seasonal celebrations.
- Baking Tradition: This is a family tradition at our house. We enjoy the process of baking during the fall season, and these cookies offer a unique twist on the classic snickerdoodle recipe.
- Seasonal Ingredient: Using pumpkin in baking is a classic fall tradition, and pumpkin snickerdoodles allow people to embrace this ingredient in a delightful dessert.
- Butter-Use unsalted butter for the best results.
- Pumpkin Puree- Gives that pumpkin flavor you want but not too overpowering. It also makes it so less butter is used compared to traditional snickerdoodles.
- Egg- Use the whole egg and it can come straight from the refrigerator or be at room temperature.
- White Sugar- You'll need this for the cookie base and coating the outside.
- Cinnamon- Mix this in with the sugar coating for cinnamon sugar goodness.
- All-Purpose Flour- The base of the cookies. Use a gluten free flour to make this a gluten free option.
- Baking Soda- Helps the cookies rise and get that great fluffy texture.
- Pumpkin Pie Spice- Gives the cookie all the right fall flavor. You can also use it instead of cinnamon to coat the outside of the cookie.
See recipe card for quantities.
- In a stand mixer combine the butter, sugar, pumpkin, and egg. Mix until smooth.
2. Add the flour, baking soda, salt, and pumpkin pie spice and mix until a dough is formed.
3. Combine cinnamon and sugar. Roll balls of dough into golf ball sized balls. Roll in the cinnamon sugar mixture.
4. Place the rolled dough on a parchment paper line baking sheet.
5. Bake in a preheated oven at 350*F for 8-10 minutes.
6. Cool and enjoy these soft and chewy pumpkin snickerdoodles.
Hint: You don't want to reuse the cinnamon sugar after you are done rolling the dough in it. The dough has raw egg and can spoil the sugar mixture.
- Pumpkin Spice - we use cinnamon for the cinnamon sugar coating but if you are all about that pumpkin spice substitute the cinnamon for pumpkin pie spice at a 1:1 ratio.
- Don't have pumpkin pie spice, the recipe card has a blend of spices that can be used instead!
- Cream Cheese Frosting- frost the top of your cookies with cream cheese frosting. This is our favorite cream cheese frosting recipe from sally's baking addiction.
- White Chocolate Chips-add 1 cup of white chocolate chips to the dough and mix in. before baking.
For best results you will need a Stand Mixer, baking sheet, and parchment paper.
These cookies are good for 3-4 days in an air tight container.
Once baked, you can freeze the cookies. You can also freeze the dough. If freezing the dough we like to pre roll and sugar coat before putting them in an airtight container in the freezer.
The dough can get sticky when rolling into balls. To avoid this, wet your hands every few balls to help with a smooth roll.
You can use either fresh pumpkin puree or canned pumpkin. Just ensure that the pumpkin puree is well-drained if it's too watery.
While the classic spices like cinnamon, nutmeg, and cloves are traditional, you can experiment with your favorite fall spices like allspice or ginger. However, it might alter the flavor profile.
Pumpkin snickerdoodles have a mild pumpkin flavor that's beautifully complemented by the spices. The pumpkin adds moisture and a touch of sweetness without overpowering the cookie's overall taste.
Yes, you can freeze pumpkin snickerdoodle dough. Roll the dough into balls, place them on a baking sheet in the freezer until they're firm, then transfer to a freezer-safe bag. Bake directly from frozen, adjusting the baking time slightly.
The crackly appearance on top of the cookies is achieved by rolling the cookie dough balls in a mixture of cinnamon and sugar before baking. As the cookies bake, they expand and the cinnamon-sugar coating cracks, creating the characteristic look.
Pumpkin snickerdoodle recipes can be adapted to be gluten-free by using gluten-free flour blends. Vegan options usually require substitutions for butter and eggs, like using coconut oil and flax eggs.
Yes, you can definitely add mix-ins to the dough. Chocolate chips, chopped nuts, or even dried fruit can be wonderful additions to enhance texture and flavor.
Pumpkin snickerdoodles typically stay fresh for about 3-4 days if stored in an airtight container at room temperature. You can extend their freshness by storing them in the refrigerator or freezer.
Soft Pumpkin Snickerdoodles
- ½ cup butter softened
- 1 ½ cup sugar
- 1 egg
- ½ cup pumpkin puree
- 3 cups flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon all spice
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
Cinnamon Sugar Mixture
- 2 tablespoon sugar and 2 teaspoon cinnamon for cinnamon sugar mixture
- Preheat the oven to 350 degrees
- Cream together the sugar, softened butter, egg, and pumpkin. Mix until smooth.
- Add in the flour, cream of tarter, baking soda, salt and pumpkin pie spice. Mix until a dough is formed.
- In a small bowl, mix together the 2 teaspoons of cinnamon and 2 tablespoons of sugar to create a cinnamon sugar mixture. See photos above for a great visual.
- Roll the dough into 1 inch balls and then coat in cinnamon sugar mixture. I find it easiest to roll the dough ball directly in the cinnamon sugar mixture.
- Place the cinnamon sugar pumpkin snickerdoodle dough balls on a parchment lined cookie sheet evenly spread out.
- Bake for 8-10 minutes.
- Any leftover cinnamon sugar should be discarded as cookie dough with egg could contaminate it.
- Substitute cinnamon with pumpkin pie spice in cinnamon sugar mixture.