Home > Desserts > Pumpkin Snickerdoodles Pumpkin Snickerdoodles October 2, 2023 | 50 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These Pumpkin Snickerdoodles blend fall spices and canned pumpkin, resulting in buttery cookies with soft interiors, crisp edges, and a pumpkin-spiced sugar crust. On a pumpkin kick like us? Try our Pumpkin Oatmeal Cookies, Pumpkin Bread, or these Pumpkin Bars. The BEST Pumpkin Snickerdoodles As fall approaches, our cookie cravings take a seasonal turn. It’s time to swap out the classic Snickerdoodles for their autumn-inspired counterpart – Pumpkin Snickerdoodles! And after lots of rigorous testing, this Pumpkin Snickerdoodle recipe has proven to be the very best we’ve ever tasted! These delicious cookies combine the beloved flavors of the original with the warmth of pumpkin and fall spices. Soft in the center with a spiced exterior, they perfectly capture the comforting vibes of the season. Ingredients In Pumpkin Snickerdoodles Unsalted Butter: Provides richness and moisture. White Sugar & Light Brown Sugar: Sweetens the cookies and adds chewiness. Solid-pack Pumpkin: Imparts moisture and pumpkin flavor. Vanilla Extract: Enhances flavor. All-Purpose White Flour: Forms the cookie structure. Cream of Tartar: Adds a tangy flavor and controls cookie texture. Fine Sea Salt: Enhances flavor. Baking Soda: Helps the cookies rise. Ground Cinnamon, Nutmeg, Ground Cloves, Allspice, Pumpkin Pie Spice: Contributes the warm fall flavors. How To Make Pumpkin Snickerdoodles Butter & Sugars: Whisk melted, cooled butter with sugars to prevent greasy, spread-out cookies. Pumpkin & Vanilla: Add dabbed pumpkin to avoid cakey texture. Dry Ingredients: Combine standard snickerdoodle components like flour, baking soda, salt, cream of tartar, and spices. Adjust spices as desired. Combine: Mix wet and dry ingredients just until blended. Shape & Chill: Form tall cylindrical dough balls, roll in spiced sugar, and refrigerate. It’s easier to shape before chilling. 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 Cookie Tips Pumpkin: Opt for a dense, non-watery pumpkin, such as Libby’s®, to ensure robust flavor. Flour Measurement: Weigh your flour to precisely get 390g for best results. Brown Sugar: Dark brown sugar, with its higher molasses content, offers a deeper, richer flavor compared to light brown sugar, though both are suitable. Dough Shape: Shape dough into tall, thin shapes for cookies with chewy middles and crunchy edges. Chilling: Crucial for achieving the right texture and taste, especially since we utilize melted butter. Helps avoid cookies spreading too much. Read more about the importance of chilling your dough here. Pumpkin Snickerdoodles FAQs1Why Are My Pumpkin Snickerdoodles Flat And Crispy?Your Pumpkin Snickerdoodles might be flat and crispy due to too much butter, not enough flour, or insufficient chilling before baking. Ensure accurate measurements and proper chilling to maintain the desired cookie texture. 2Why Is Cream Of Tartar Used In Snickerdoodles?Cream of tartar is used in Pumpkin Snickerdoodles to give them their classic tangy flavor and to promote a soft, chewy texture. 3Can You Freeze Pumpkin Snickerdoodles?Yes! We recommend freezing the uncooked dough. Here’s how: Freezing Dough: Shape dough into balls, roll in cinnamon sugar, and freeze on a sheet pan. Transfer frozen dough balls to an airtight container or bag. Baking from Frozen: No need to thaw; bake frozen dough, adding extra minutes as needed. Bake until edges set and center is soft. 4How To Store Baked Snickerdoodles?Storage: Keep cookies in an airtight container at room temperature for 2-3 days or freeze the cookie dough for up to 3 months. VARIATIONS Fun Flavor Variations Add 1 cup of white chocolate chips for a creamy contrast. Consider 1 cup of dark chocolate chips for a richer taste. Stir in 1 cup of chopped nuts, like pecans or walnuts, for added crunch. Insert an unwrapped Rolo® chocolate-covered caramel into the center for a gooey surprise, similar to these Caramel Snickerdoodles. Sprinkle with sea salt flakes before baking for a sweet-salty combo. 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 4.89 from 18 votes - Review this recipe These Pumpkin Snickerdoodles blend fall spices and canned pumpkin, resulting in buttery cookies with soft interiors, crisp edges, and a pumpkin-spiced sugar crust. SAVE TO RECIPE BOX Print Recipe Pumpkin Snickerdoodles 4.89 from 18 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Pumpkin Snickerdoodles blend fall spices and canned pumpkin, resulting in buttery cookies with soft interiors, crisp edges, and a pumpkin-spiced sugar crust. Course Dessert, Snack Cuisine American Keyword Pumpkin Snickerdoodles Prep Time 15 minutes minutes Cook Time 9 minutes minutes Chill the dough 1 hour hour Total Time 1 hour hour 24 minutes minutes Servings 22 cookies Chelsea Lords Calories 294kcal Author Chelsea Lords Cost $4.51 Ingredients▢ 16 tablespoons (1 cup) unsalted butter melted▢ 2/3 cup white sugar▢ 2/3 cup light brown sugar, packed▢ 6 tablespoons solid-pack pumpkin (I recommend Libby's)▢ 1/2 tablespoon pure vanilla extract▢ 2 and 3/4 cup all-purpose white flour (See Note 1)▢ 1 and 1/2 teaspoons cream of tartar▢ 1/2 teaspoon fine sea salt▢ 1 teaspoon baking soda▢ 1 teaspoon ground cinnamon▢ 1/4 teaspoon EACH: nutmeg, ground cloves▢ 1/2 teaspoon allspice▢ 1-1/2 teaspoons pumpkin pie spiceCinnamon Sugar Coating▢ 1/4 cup white sugar▢ 1 teaspoon pumpkin pie spiceUS - Metric USMetric InstructionsMELT BUTTER: 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.WET INGREDIENTS: Once butter is cooled, add to a large bowl. Add in white and brown sugar; whisk until smooth. Mix in pumpkin and vanilla extract until combined. DRY INGREDIENTS:In a separate bowl, combine flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. Whisk to combine. COMBINE: Combine dry ingredients with wet, mixing until just combined. Avoid over-mixing. Cover and chill dough for 30 minutes.Combine white sugar and pumpkin pie spice for the cinnamon-sugar coating.FORM COOKIE BALLS: Portion the dough into 45-gram balls (~2 packed tablespoons) and shape them into tall balls. Roll the dough balls generously in the cinnamon-sugar mixture. Add the shaped dough balls to a plate and place in the fridge for 30 minutes. OVEN: As they near the end of chilling, preheat the oven to 350°F.BAKE: Place dough balls on a lined sheet, spacing about 6 apart with ample spacing between each. Bake for 9-12 minutes, aiming for slight underbaking. After baking, if cookies have uneven edges, press them inwards with a metal spatula. Let them sit on the tray for 5 minutes before moving to a cooling rack.COOL: Remove and let stand on cookie sheet for 5 minutes before removing to a cooling rack.STORAGE: Enjoy cookies within 1-2 days; we like these even better day 2! Store extras in an airtight container at room temperature. See Note 2 for Freezing. Video Recipe NotesNote 1: Flour: Using the correct amount of flour is crucial. Too much can result in dry cookies, while too little can cause spreading. Consider switching to 'metric' on this recipe card and using a kitchen food scale. We're aiming for 395 grams of flour for this recipe. Note 2: Freezing Dough: Shape dough into balls, roll in cinnamon sugar, and freeze on a sheet pan. Transfer frozen dough balls to an airtight container or bag. Baking from Frozen: No need to thaw; bake frozen dough, adding extra minutes as needed. Bake until edges set and center is soft. Nutrition FactsServing: 1serving | Calories: 294kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 124mg | Potassium: 99mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1038IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. 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.