This post may contain affiliate links. Please see my full Disclosure Policy for details.
These soft and chewy pumpkin snickerdoodles are the perfect blend of fall spices and warm, buttery goodness. With a hint of pumpkin and a cinnamon-sugar coating, they make a cozy treat for autumn days.
Cookies are my weakness. I never met a one I didn’t like. Pumpkin Snickerdoodles are a little taste of fall with that classic cookie flavor.
Once upon a time, I tried to make basic snickerdoodles and had a disastrous result. After checking the recipe, I realized that I had doubled the butter. Oops.
Fortunately, this recipe results in fluffy, tender snickerdoodles every time. And the addition of pumpkin in the batter along with pumpkin spice in the rolling sugar makes them the perfect fall cookie.
A nice little bonus-you don’t even need cream of tartar! They are fluffy and cake-like and the pumpkin flavor is just right. Enjoy!
Ingredients needed for Pumpkin Snickerdoodles
- butter
- granulated sugar
- brown sugar
- pumpkin puree-if you have a pressure cooker you can easily make your own pumpkin puree
- egg
- vanilla
- flour
- baking powder
- baking soda
- salt
- pumpkin pie spice
If you like the idea of these Pumpkin Snickerdoodles, try this variation:
Use the same recipe as below, but instead of rolling the cookie dough in the sugar and pumpkin spice mix, bake them plain and then frost with cream cheese frosting.
Sprinkle the cinnamon sugar mixture over the top of the frosting and enjoy! These remind me of the Lofthouse frosted cookies they sell in the bakery at the grocery store.
Pumpkin Snickerdoodles
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 1/2 cup brown sugar
- 3/4 cup pumpkin puree
- 1 egg
- 1 tsp vanilla
- 3 1/4 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
For rolling:
- 1/2 cup sugar
- 1 Tbsp pumpkin pie spice
Instructions
- 1 cup butter, 1 cup sugar, 1/2 cup brown sugarCream butter and sugars together with mixer
- 3/4 cup pumpkin puree, 1 egg, 1 tsp vanillaAdd pumpkin, egg and vanilla, mix together
- 3 1/4 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spiceIn a separate bowl, whisk together the dry ingredients and then add to the wet and mix together
- Chill dough for 30-60 minutes
- 1/2 cup sugar, 1 Tbsp pumpkin pie spiceWhile dough is chilling, mix the rolling sugar and pumpkin pie spice. Preheat the oven to 400
- Scoop a small spoonful (about 1 Tbsp) of dough and roll it into a 1" ball. Roll in the sugar mixture and place on parchment paper lined cookie sheet
- Bake 7-9 minutes. Cool pan on cooling rack for a few minutes and then remove cookies to finish cooling directly on the rack. Cookies will be slightly browned and very soft
Nutrition
- Kool-Aid Pie: easy no bake recipe - May 6, 2025
- Cilantro Lime Sauce - March 26, 2025
- Crispy Sugar Cookies - March 13, 2025
Susie Q. says
My husband is not a big fan of pumpkin, but he asks for these. It’s a nice variation on a snickerdoodle, that tastes like fall. Yum!
Nicole Burkholder says
Yes, they are mild version of fall flavors. Just a touch of goodness 🙂
Cara @ Craftdictator says
I’m definitely going to be making these!! Thanks for sharing and I pinned this for later!!
Meagan says
I’m not a pumpkin person but those look good!
Nicole Burkholder says
I’m not really, either (I can skip the pumpkin pie for Thanksgiving) but I do like the added moisture and light flavor you get when baking with it.
DesignedByBH says
These look so delicious! I call my little brother Snickerdoodle…I’ll have to make him the pumpkin variety! 🙂
Nicole Burkholder says
I’m VERY curious to know how old your little brother is now 🙂
DesignedByBH says
Haha…he’s actually young enough to be my own, but still too old for me to still be calling him Snickerdoodle! He’s 15–he was adopted from Russia by my dad and step-mom (who is considerably younger than my father–which explains the age difference between both of my younger brothers and myself/older brothers). My other 15 year old brother was only adopted 2 years ago (or less), so I haven’t had the opportunity to bond with him on the “cookie” level! Lol.
Rosanne Robinson says
These are very good! Tender!
Not overly moist like most pumpkin cookies.
I mixed with my kitchen aid….been making cookies for 60 years….for some reason sugar oozed out of some! They are still very good. I will make again. I wonder if I could leave pumpkin out if they would still puff like they did. Nicole you have the best recipes!
Nicole Burkholder says
You’d need to replace all the moisture that comes from the pumpkin with something else. When you said some of the sugar oozed out, do you mean the cinnamon sugar mix that you rolled them in? You need a nice thick coating of sugar to seal it all in. Sometimes the moisture inside will steam away some of the sugar mixture. But they still taste great 🙂
christine says
Looks like you’ve come a long way w/ your snickerdoodle making! 🙂 Pinning these!
Nicole Burkholder says
My husband laughed so hard when that pan came out of the oven. He’s the one who took the photo and posted on FB! When I wrote the new post, I knew I had include it, even though it makes me look like a ninny 🙂 I’ve improved a bit. 🙂
Heather says
Pinning these to try out this weekend!!!
Lucy says
Yummm! I love pumpkin and snickerdoodles! In fact, I recently made a snickerdoodle cookie pizza. Pinned!
Nicole Burkholder says
Now that sounds delicious! I love cookie pizzas!
Cindy Eikenberg says
Ohh…these sound delicious and look amazing! Thank you so much for sharing your recipe with us. Pinning! Have a happy Monday!
EMilyi says
yum!!! So pretty! I love snickerdoodles!!! Add pumpkin and its perfect! Emily@nap-timecreations