Home > Desserts > Cookies > Pumpkin Snickerdoodles Pumpkin Snickerdoodles May 19, 2020 | 42 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These pumpkin snickerdoodles are packed with Fall-inspired spices and canned pumpkin. These buttery and sweet cookies are soft on the inside with perfectly crisp edges and a pumpkin spiced sugar coating. If you’ve enjoyed these popular snickerdoodle cookies, you’ll be obsessed with this fun Fall twist! The BEST Pumpkin Snickerdoodles Last year I set out to perfect snickerdoodles for my sister’s wedding reception’s cookie bar. Snickerdoodles are my brother-in-law’s favorite cookie and I spent weeks creating what I consider the perfect snickerdoodle. After he agreed they were the best snickerdoodles ever, I had the itch to create a fun twist on the original – pumpkin spiced snickerdoodles! Not only did my brother-in-law become obsessed over these pumpkin snickerdoodles, but they even converted him to pumpkin treats. I found out after making him a batch of these cookies he never has liked pumpkin cookies. That is, he says, until these pumpkin snickerdoodles! These cookies are perfectly seasoned with cinnamon, pumpkin pie spice, allspice, nutmeg, and ground cloves. They’ve got the classic chewy cookie texture with a soft and chewy center and crisp edges — no cake-y pumpkin cookies here! How to make the Pumpkin Snickerdoodle Cookies Whisk together butter & sugars. For these cookies we start with melted butter. Before adding in the sugars, it is important to let the melted butter cool. Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugars, which causes greasy cookies that spread. Add in pumpkin & vanilla. The pumpkin and vanilla are added next. Make sure the pumpkin you are using is not overly watery — this will cause cakey cookies. Dab wet pumpkin with paper towel before adding. Mix dry ingredients. We’ve got pretty standard snickerdoodle ingredients: flour, baking soda, salt, cream of tartar, and spices. Cream of tartar is what gives snickerdoodles their classic flavor so you won’t want to skip that ingredient! And then we’ve got a whole blend of spices — feel free to increase or decrease these spices to personal preference. Combine wet & dry. Mix the two until just combined; don’t over-mix the pumpkin snickerdoodles dough. Roll cookie dough balls. Once the dough is finished, roll cookie dough balls into a tall cylindrical shape. Roll the dough balls in the pumpkin pie spiced white sugar and chill the cookie dough balls. I like rolling the balls before chilling as it’s much easier to work with the dough when it’s soft. No eggs? Yes, that’s right! There are no eggs in this pumpkin snickerdoodles recipe. The pumpkin actually replaces the need for eggs in this recipe. Pumpkin Snickerdoodle Cookies Tips Use a good solid-packed pumpkin: I highly recommend Libby’s pumpkin (not sponsored) for these pumpkin snickerdoodles as I’ve always had the most success with their canned pumpkin — it’s thick, not watery, and has a great pumpkin flavor. Correctly measure the flour: If you press a measuring cup into a bag of flour you will pack in way too much flour (which will result in cake-like cookies with the wrong texture). To properly measure your flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a butter knife to level the measuring cup at the top. You’ll have a perfect flour measurement now! I like using dark brown sugar in these pumpkin snickerdoodles, but light brown sugar will also work. Dark brown sugar simply has a higher molasses content so the cookies end up with a more intense molasses flavor which complements the pumpkin and spices nicely. Roll tall cookie dough balls: Instead of rolling a round ball, roll the dough into a taller more cylindrical shape (see above picture). When the cookies bake you’ll get that perfect thick & chewy center AND the crisp edges. This is because this shape bakes a bit differently — the bottom of the cookie “ball” bakes first, which will push out and become the crisp edge. The top of that tall cookie dough “ball” becomes the thick and chewy center. Perfect texture every time! Chill the dough: Since we melted the butter, the dough needs time to chill. This allows for the butter to re-solidify. Otherwise, these cookies spread into a pancake! The chilling time also gives the flavors and textures time to meld together and intensify. How long do these cookies last? I prefer soft and fresh cookies so in my opinion these pumpkin snicerkdoodles are best day 1 and day 2 of being made. That said, these pumpkin snickerdoodles will last in an airtight container, at room temperature, for 5-7 days. The dough can be frozen for these pumpkin snickerdoodles. Form the dough into the cookie shape, roll in the pumpkin pie spice + sugar, and freeze the dough on a sheet pan in the freezer. Once the cookie balls are frozen, transfer them to a plastic bag/airtight container and you can store them in the freezer for up to three months. When you’re ready to bake, take the frozen cookie dough balls and bake them straight from the freezer. They’ll take a few extra minutes so keep an eye on them as they bake. Fun flavor variation ideas For a delicious flavor twist, try adding 1 cup white chocolate or 1 cup cinnamon baking chips to this recipe. Add an unwrapped rolo to the center of these pumpkin snickerdoodles (similar to this caramel snickerdoodles recipe) More delicious pumpkin recipes Healthy Pumpkin Bread with chocolate chips Pumpkin Chocolate Chip Muffins flourless and low sugar Caramel Pumpkin Cheesecake Bars with a streusel topping Frozen Pumpkin Pie Cheesecake no baking required! Pumpkin Coffee Cake with a simple sweet glaze FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Snickerdoodles 4.92 from 12 votes - Review this recipe These pumpkin snickerdoodles are packed with Fall-inspired spices and canned pumpkin. These buttery and sweet cookies are soft on the inside with perfectly crisp edges and a pumpkin spiced sugar coating. SAVE TO RECIPE BOX Print Recipe Pumpkin Snickerdoodles 4.92 from 12 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These pumpkin snickerdoodles are packed with Fall-inspired spices and canned pumpkin. These buttery and sweet cookies are soft on the inside with perfectly crisp edges and a pumpkin spiced sugar coating. Course Dessert Cuisine American Keyword Pumpkin Snickerdoodles Prep Time 15 minutes Cook Time 9 minutes Chill the dough 1 hour Total Time 1 hour 24 minutes Servings 19 -21 cookies Calories 131kcal Cost $4.51 Ingredients16 tablespoons (1 cup; 227g) unsalted butter, melted2/3 cup (140g) white sugar2/3 cup (93g) dark brown sugar, packed (light brown sugar also works)6 tablespoons (80g) solid pack pumpkin (I recommend Libby's)1/2 tablespoon pure vanilla extract2 and 3/4 cup (331g) all-purpose white flour (See Note 1)1 and 1/2 teaspoons cream of tartar1/2 teaspoon fine sea salt1 teaspoon baking soda1 teaspoon ground cinnamon1/4 teaspoon EACH: nutmeg, ground cloves1/2 teaspoon allspice1-2 teaspoons pumpkin pie spice (increase/decrease to personal preference)Cinnamon Sugar Coating1/4 cup (55g) white sugar1 teaspoon pumpkin pie spice InstructionsWET INGREDIENTS: In a large bowl add the melted butter and allow to fully cool to room temperature. This is very important or the cookies will end up greasy and spread. Once the butter is cooled to room temperature, add in the white sugar and brown sugar. Briskly whisk until combined and smooth. Add in the pumpkin and the vanilla extract. Whisk until combined.DRY INGREDIENTS: In another bowl, stir together the flour (See Note 1), cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. (We add 1 teaspoon pumpkin pie spice for a mild flavored pumpkin cookie; add more to personal preference) Whisk to combine.COMBINE: Add all of the dry ingredients into the wet ingredients and mix until JUST combined. Do not over mix the dough. FORM COOKIE BALLS: Roll tall cylindrical balls of dough (see the 3rd photo in the post). If you have a kitchen scale, the balls of dough should be about 1.7 ounces; or about 2 tablespoons big. In a small bowl, stir together the cinnamon sugar coating -- the white sugar and pumpkin pie spice. Roll the balls of dough to generously be coated in the cinnamon-sugar mixture.CHILL: Cover cookie balls with plastic wrap and place in the fridge for 1 hour. When cookie dough balls have almost finished chilling, preheat the oven to 350 degrees F. BAKE: Place dough balls on a parchment or silpat lined sheet pan with plenty of space (I only add 6 cookie balls at a time) and bake for 9-13 minutes. Watch carefully being sure to not over-bake. We like slightly under-baked snickerdoodle cookies best!COOL: Remove and let stand on cookie sheet for 5 minutes before removing to a cooling rack.STORAGE: Cookies best enjoyed within 1-2 days. The pumpkin flavor does intensify at day 2. Store leftover cookies in an airtight container at room temperature. Freeze unbaked cookie dough balls for up to 3 months (bake straight from freezer adding 1-3 minutes to bake time). Video Recipe NotesNote 1: If you press a measuring cup into a bag of flour you will pack way too much flour in; use a spoon to scoop it into a measuring cup and then level the top with the back of a butter knife. Nutrition FactsCalories: 131kcal | Carbohydrates: 15.5g | Protein: 1.1g | Fat: 7.5g | Cholesterol: 17.4mg | Sodium: 89.3mg | Fiber: 0.3g | Sugar: 11.6g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.