This Pumpkin Snickerdoodle Cookie Recipe brings cozy fall vibes in every bite with soft centers, crisp edges, and a pumpkin-spiced sugar crust.
On a pumpkin kick? Try Pumpkin Oatmeal Cookies, Pumpkin Bread, or Pumpkin Bars next.
author’s note
Pumpkin Snickerdoodles That Vanish Off the Plate in Minutes!
I’ve made my love for snickerdoodles pretty clear around here. I’ve shared the classics, caramel snickerdoodles, and even snickerdoodle blondies. So, of course, once fall rolled around, I had to make a pumpkin version!
These took quite a few rounds to get just right. Too much pumpkin made them cakey, too little and you couldn’t taste it. But once I finally nailed that soft, chewy texture, plenty of pumpkin flavor, and the perfect cinnamon-sugar coating, I knew they were ready to share. My kids and I could not stop eating them, and they’ve quickly become one of our favorite fall cookies!
Pumpkin Snickerdoodle Cookie Recipe Ingredients:
| Ingredient | Swaps/Tips |
|---|---|
| Pumpkin Puree | Use 100% pure pumpkin, not pumpkin pie filling. Dab pumpkin with paper towels to remove extra moisture. |
| Unsalted Butter | Salted butter works, just reduce added salt. Higher quality butter gives richer flavor. |
| Sugar (White & Brown) | Use light brown for mild flavor or dark brown for deeper molasses notes. |
| Cream of Tartar | No real substitute if you want authentic snickerdoodle texture. |
| Pumpkin Pie Spice & Cinnamon | Adjust spices to taste, or make your own mix with cinnamon, nutmeg, cloves, and allspice. |
How To Make Pumpkin Snickerdoodle Cookie Recipe
- Wet Ingredients: Melt and cool butter, then whisk with both sugars until smooth. Stir in pumpkin puree and vanilla.
- Mix Dry Ingredients: Combine flour, cream of tartar, baking soda, salt, and spices.
- Combine: Add dry ingredients into wet until just combined. Don’t overmix.
- Chill: Scoop dough into tall balls, roll in cinnamon-pumpkin sugar, and chill until firm.
- Bake: Bake until edges are set and tops look slightly crackly. Cool on wire racks.
Featured Comment
“They really are THE BEST. I’ve made them 6 times this holiday season.”
– Al
No Eggs?
Yes, that’s right! This Pumpkin Snickerdoodles recipe contains no eggs. The pumpkin replaces the need for eggs.
chelsea’s recipe tip
Pumpkin Snickerdoodle Cookie Recipe Tips
- Pumpkin: Use a dense, non-watery pumpkin like Libby’s for a better pumpkin flavor.
- Flour: Weigh your flour to get 390 grams for perfect cookies every time.
- Dough Shape: Shape dough into tall, thin balls for chewy middles and crunchy edges.
- Chilling: So important for the right texture and to prevent spreading, especially with melted butter.
Storage
Keep this pumpkin snickerdoodle cookie recipe in an airtight container at room temperature for 2-3 days or freeze the cookie dough for up to 3 months.
More Delicious Pumpkin Recipes:
Desserts
Healthy Pumpkin Bread Recipe
Desserts
Pumpkin Cheesecake Bars
Desserts
Pumpkin Cookies With A Cake Mix
Breakfast
Pumpkin Scones Recipe
Pumpkin Snickerdoodle Cookie Recipe
Video
Equipment
- Sheet pan (15" x 10") lined
Ingredients
- 16 tablespoons unsalted butter melted
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar firmly packed
- 6 tablespoons pumpkin
- 1/2 tablespoon vanilla extract
- 2-3/4 cups flour see note 1
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1-1/2 teaspoons pumpkin pie spice
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- In a large microwave-safe bowl, melt the butter, then set it aside to cool to room temperature. Ensure the butter is not hot to prevent greasy cookies.
- Once butter is cooled, add to a large bowl. Add in both sugars; whisk until smooth. Mix in pumpkin and vanilla extract until combined.
- In a separate bowl, combine flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. Whisk to combine.
- Combine dry ingredients with wet, mixing until just combined. Avoid overmixing. Cover and chill dough for 30 minutes.
- Portion the dough into 45-gram, or roughly 2-tablespoon, balls. Combine granulated sugar and pumpkin pie spice for the spiced sugar coating. Roll the dough balls generously in the spiced sugar mixture. Add the shaped and rolled dough balls to a plate and place in the fridge for 30 minutes.
- While the dough chills, preheat oven to 350°F. Place 6 dough balls on a lined sheet with ample space between each. Bake for 9–12 minutes, aiming for slight underbaking. Let them sit on the tray for 5 minutes before moving to a cooling rack.
- Remove and let stand on cookie sheet for 5 minutes before removing to a cooling rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
- Stir in white chocolate chips for creamy sweetness.
- Mix in dark chocolate chips for rich contrast.
- Add chopped nuts (pecans or walnuts) for crunch.
- Press a Rolo in the center for gooey caramel-filled pumpkin snickerdoodle cookie recipe.
- Sprinkle with sea salt flakes before baking for a sweet-salty combo.
Loved this. Have you ever considered trying a gingerbread snickerdoodle recipe?
Thanks Judy! I think you’d love these: https://www.chelseasmessyapron.com/gingersnap-cookies/
Could I substitute the pumpkin for apple butter?
Sorry Allison, I really don’t know how that would go. Baking can be finicky sometimes so I don’t want to recommend something I haven’t tried.
so delicious and the perfect beginning-of-fall treat!
So glad you enjoyed! 🙂
These were outstanding! Half the batch is staying original and the other half I made with a cream cheese filling to make cookie sandwiches.
So happy to hear that! Cream cheese filling sounds amazing, thanks for the suggestion! 🙂
They really are THE BEST. I’ve made them 6 times this holiday season.
Oh yay!! That makes my day to hear that 🙂 Thank you so much!!
I’m an experienced baker and I am a very tough critic of all baked goods, let me tell you, these cookies, were out of this world amazing! I put a salted maple frosting on top and they were so hard to stop eating! Thanks for the awesome recipe!
Yay!! Love hearing that! Thanks Jen!