Pumpkin Snickerdoodles

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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 CookiesPumpkin Bread, or these Pumpkin Bars.

Stack of pumpkin snickerdoodles with one cookie split open, revealing the soft, moist center.

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.

All the ingredients for the recipe laid out, including spices, butter, sugar, and flour, ready for baking.

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.

Melted butter and sugars mixed with pumpkin and vanilla in a bowl, a crucial step in making pumpkin snickerdoodle cookies.

How To Make Pumpkin Snickerdoodles

  1. Butter & Sugars: Whisk melted, cooled butter with sugars to prevent greasy, spread-out cookies.
  2. Pumpkin & Vanilla: Add dabbed pumpkin to avoid cakey texture.
  3. Dry Ingredients: Combine standard snickerdoodle components like flour, baking soda, salt, cream of tartar, and spices. Adjust spices as desired.
  4. Combine: Mix wet and dry ingredients just until blended.
  5. 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.

Mixing dry and wet ingredients to create the dough, then shaping into balls and rolling in sugar.

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.

Chilling and baking dough balls until perfectly baked and ready to enjoy.

Pumpkin Snickerdoodles FAQs

1Why 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.

Finished pumpkin snickerdoodles, warm and fluffy, ready to be enjoyed.

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

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Pumpkin Snickerdoodles

4.89 from 18 votes
These Pumpkin Snickerdoodles blend fall spices and canned pumpkin, resulting in buttery cookies with soft interiors, crisp edges, and a pumpkin-spiced sugar crust.
Stack of pumpkin snickerdoodles with one cookie split open, revealing the soft, moist center.
Print Recipe

Pumpkin Snickerdoodles

Stack of pumpkin snickerdoodles with one cookie split open, revealing the soft, moist center.
4.89 from 18 votes
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
Cook Time 9 minutes
Chill the dough 1 hour
Total Time 1 hour 24 minutes
Servings 22 cookies
Chelsea Lords
Calories 294kcal
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 spice

Cinnamon Sugar Coating

  • 1/4 cup white sugar
  • 1 teaspoon pumpkin pie spice

Instructions

  • MELT 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.
    Melted butter and sugars mixed with pumpkin and vanilla in a bowl, a crucial step in making pumpkin snickerdoodle cookies.
  • 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.
    Mixing dry and wet ingredients to create the dough, then shaping into balls and rolling in sugar.
  • 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.
    Chilling and baking dough balls until perfectly baked and ready to enjoy.
  • 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 Notes

Note 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 Facts

Serving: 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.

 

The best ever, soft and chewy, Fall-spiced pumpkin snickerdoodles. Based off of the famous snickerdoodle recipe with ALL 5-star reviews! via chelseasmessyapron.com #pumpkin #dessert #easy #quick #cookies #snickerdoodle #fall #best #ever #cannedpumpkin #pumpkinpiespice
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50 Comments

  1. I haven’t tried the recipe yet, but I want to thank you for always giving extra “tips”, this time explaining about the effects of melted butter, and the need for chilling the dough. If I understand the reasons for instructions, I will follow them so much better, and I will have the knowledge to apply to other recipes. Your experience is so valuable ! Looking forward to making these cookies, sound wonderful !

  2. These cookies are amazing!!!
    Where I live, there is no Libby’s solid pumpkin available. So, I have to replace it. I’ve picked a squash about 1-kilo weight, cut it into 2-inch chunks and microwaved it on 800w for 10 min. Then scooped out 6tbl spoons for the recipe. My cookies weren’t as pretty as yours, but tasted delicious! Thank you, Chelsea!

    1. Ahh i’m SO glad you were able to make these work! And that you enjoyed them! I’m sure they looked amazing! Thanks Natali!! 🙂

  3. 5 stars
    I knew I would love these because I love your original snickerdoodles! Shaping the dough into tall balls is GENIUS! They bake up perfectly, with that extra soft middle which is to die for! I love the little extra spice in these–perfect for a fall cookie! And if you don’t know Chelsea personally, she really is as nice as she seems! We live in the same city, and when I told her I was making a bunch of her pumpkin recipes for a bridal shower, she offered to make the snickerdoodles for me! She brought me over 2 plates of fresh-baked cookies that truly looked and tasted as good as they do in her pictures! What a sweetheart, and an incredible cook!

      1. 4 stars
        So I am OCD about following a recipe. The flour was spooned in, and well, they dont bake well. (And I made dough for 6, Yes, SIX batches. So even is off again took out of the fridge and need to warm up to add a little flour, just so it will cook. But for flavor. I gave it 4 stars,

  4. 5 stars
    Not sure if you know but most canned pumpkin is not actually pumpkin at all but usually butternut squash. I wanted to make the tastiest pumpkin pies so bought multiple types of pie pumpkins and other squashes and got baking and tasting. HoneyNut squash is the hands down winner (it has to be ripe minimal green or else it is too watery). They are very easy to bake and small so you can bake a few at once. They have a rich orange color, dense yet smooth consistency and rich “pumpkin” nut flavor. Actual pumpkin is kind of yellow and bland not the traditional “pumpkin” color or flavor you think of. Long story short it made the most wonderful cookies so I highly recommend you give it a try sometime.

    1. I don’t bake a whole ton with shortening so I really don’t know how these cookies would end up with it; sorry to not be of more help.

  5. 5 stars
    I have never made such perfect cookies! The tip about making tall dough balls changed my culinary life. So soft and chewy. My coworkers inhaled them!

  6. 5 stars
    Absolutely fantastic cookies! One note, if you use softened butter instead of mostly melted butter, there is no need to refrigerate dough before shaping and baking. Made these today using the softened butter, and they came out perfectly.

  7. 5 stars
    Wow. These were my first Pumpkin snickerdoodles and they will be my only recipe. So good! And thank you for explaining tips for baking. It was so helpful.

  8. 5 stars
    These are simply AMAZING. I made them for work – and my coworkers raved that they are the best cookies they have ever eaten – I had to give the recipe out so many times. One co-worker described them as “sinful” – and I had a student want the recipe too – to make for company. Snickerdoodles are my favorite – but this just elevates them to the BEST level!!!! Perfection!

  9. These were fantastic especially when chilled overnight! I cooked one tray after a couple hours of chilling but the ones I cooked the next day came out better. I replaced the flour with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour with great results. Even the non-GF peeps raved about them and have been asking for more! I also doubled the recipe 🙂
    Thanks for the tip about rolling into cylinders, the engineer in me loved thinking about the science behind the chewy center… OH and giving the ounces per ball was clutch!! Thanks again!

  10. I made these for a work function, and they were a HUGE hit. They were the talk of the office. I used half a cup of homemade pumpkin puree, since I had it on-hand and they turned out PERFECT. They were so good that I might bring these to Thanksgiving. Thank you!

  11. 5 stars
    What a fantastic recipe! I actually used half coconut oil and half butter and the results came out so tasty! Added heaping teaspoons of pumpkin spice because I love the fall spices!! Thank you for sharing an easy and delicious recipe!!

  12. For the sugar mixture that you roll the balls in…initially you call for sugar and pumpkin pie spice. But later in the recipe instructions you refer to it as the “cinnamon-sugar mixture”…so which is it??

    1. Pumpkin pie spice and sugar 🙂 (Pumpkin pie spice is mainly cinnamon, so you get a pretty cinnamon-y flavor! :))

  13. 5 stars
    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!

  14. 5 stars
    These were outstanding! Half the batch is staying original and the other half I made with a cream cheese filling to make cookie sandwiches.

    1. 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.

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