Home > Desserts > Cookies > Pumpkin Snickerdoodles Pumpkin Snickerdoodles May 19, 2020 | 46 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, 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 my recipe for 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 flip for these Pumpkin Snickerdoodles, but they even converted him to loving other pumpkin treats. I found out after making him a batch of these cookies that 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! QUICK TIP Legends abound about the meaning of the name “snickerdoodle.” A schneckennudeln is a German cookie that is crunchy and sprinkled with cinnamon, and in German, that translates to “snail dumpling.” How to make Pumpkin Snickerdoodles Whisk together butter and sugars. For these cookies, we start with melted butter. Before adding in the sugars, it is important to let the melted butter cool back to room temperature. If the butter is hot, it will melt the sugars; this causes greasy cookies that spread. Add in pumpkin and vanilla. Make sure the pumpkin you are using is not overly watery — this will cause cakey cookies. Dab wet pumpkin with a paper towel before adding to the dough. 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 don’t 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 and dry. Mix the two until just combined; don’t over-mix the 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 spiced sugar and chill. 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 Cookie tips Use a good solid-packed pumpkin: I highly recommend Libby’s® pumpkin (not sponsored) for 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 it’s overfilled. Then use the back of a table knife to level the measuring cup across the top. You’ll have a perfect flour measurement! 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 which gives the cookies a more intense molasses flavor; this 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 and chewy center along with 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 the butter to re-solidify. Otherwise, these cookies spread into a pancake! The chilling time also gives the flavors and textures time to meld and intensify. How long do these cookies last? I prefer soft and fresh cookies, so in my opinion, Pumpkin Snickerdoodles are best day 1 and day 2 of being made. That said, these cookies will last in an airtight container, at room temperature, for 5-7 days. You can freeze the dough 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 or airtight container and store 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 variations For a delicious flavor twist, try adding 1 cup white chocolate or 1 cup cinnamon baking chips to this recipe. Add an unwrapped Rolo® chocolate-covered caramel 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 4.88 from 16 votes - Review this recipe Pumpkin Snickerdoodles are packed with fall-inspired spices and canned pumpkin. These buttery, 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 4.88 from 16 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Pumpkin Snickerdoodles are packed with fall-inspired spices and canned pumpkin. These buttery, sweet cookies are soft on the inside with perfectly crisp edges and a pumpkin-spiced sugar coating. 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 19 -21 cookies Calories 294kcal 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: Place the melted butter in a large bowl and allow it to fully cool to room temperature. This is very important or the cookies will spread and end up greasy. Once the butter is cooled, add in the white 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 to the wet ingredients and mix until JUST combined. Do not overmix 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 in size. In a small bowl, stir together the cinnamon-sugar coating -- the white sugar and pumpkin pie spice. Roll the balls of dough to generously coat 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 not to overbake. We like slightly underbaked Snickerdoodles best!COOL: Remove and let stand on cookie sheet for 5 minutes before removing to a cooling rack.STORAGE: Cookies are best enjoyed within 1-2 days. The pumpkin flavor does intensify on day 2. Store leftover cookies in an airtight container at room temperature. Unbaked cookie dough balls can be frozen 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 in way too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife. Nutrition FactsCalories: 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 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.