Name: Pumpkin Snickerdoodle Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 3 cups all-purpose flour; 2 teaspoon cream of tartar (see notes); 1 teaspoon baking soda; 2 teaspoon pumpkin pie spice; ½ teaspoon salt; 1 cup unsalted butter (2 sticks, room temperature); 1 cup granulated sugar; 2 large eggs; ½ cup pumpkin puree (fresh (find recipe here) or canned); 2 teaspoon vanilla extract; ⅓ cup granulated sugar; 1½ teaspoon pumpkin pie spice

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You can’t say fall without immediately thinking of all the delicious pumpkin recipes you can indulge in! Plus, we love snickerdoodle cookies in our house, so when fall rolls around, it’s no surprise that these chewy Pumpkin Snickerdoodle Cookies are in high demand. I love a classic snickerdoodle recipe, but adding pumpkin flavor takes these pumpkin spice snickerdoodles to the next level.

Pumpkin Snickerdoodle Cookies are packed with pumpkin flavor, and rolled in a homemade pumpkin pie spice for the perfect chewy texture. This snickerdoodle cookie is super soft, thick, and chewy, and is the perfect pumpkin recipe for all your festive fall activities!

Ingredients for Pumpkin Snickerdoodle Cookies

All-purpose flour
Cream of tartar
Baking soda
Pumpkin pie spice
Salt
Unsalted butter
Granulated sugar
Eggs
Pumpkin puree
Vanilla extract

Pumpkin puree: Make sure you do not use pumpkin pie filling, use pumpkin puree. While fresh pumpkin puree will also work, I find using canned produces better results in this recipe.

Pumpkin pie spice: Instead of using store bought pumpkin pie spice, I recommend making your own homemade pumpkin pie spice. I find my special mix of cinnamon, ginger, nutmeg, clove, and all-spice gives these snickerdoodles an extra warmth.

Unsalted butter: Be sure to use room temperature unsalted butter. The recipe includes salt so you don’t want your cookies to be too salty!

Flour: This recipe calls for all purpose flour. You can also substitute wheat flour. I have not tested with gluten free, almond, coconut, or cake flour. These alternative flours require different amounts so use with caution.

how to make Pumpkin Snickerdoodle Cookies

STEP ONE: First, whisk the flour, baking soda and salt with the cream of tartar and homemade pumpkin pie spice.

STEP TWO: In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy. Add the eggs, vanilla extract and pumpkin puree. Beat on medium-high speed until combined.

STEP THREE: Create a well in the dry ingredients and slowly mix in the wet ingredients. Using rubber spatula, stir ingredients until combined.

Ingredients for the Sugar Topping

Granulated sugar
Pumpkin pie spice

How to make Pumpkin Snickerdoodle Cookies with a Sugar Topping

STEP ONE: Make the sugar topping by combining the granulated sugar and pumpkin pie spice together in a bowl.

STEP TWO: Roll the cookie dough into small balls, about 1.5 tablespoons of cookie dough each. Then, roll each dough ball in the cinnamon-sugar mixture.

STEP THREE: After baking, the cookies will be very puffy and soft. If you desire flatter cookies, lightly press down on them with the back of a fork when they are still warm.

make the dough ahead of time

You can prepare the cookie dough and chill it in the refrigerator for up to 3 days. Make sure that you let it come to room temperature before rolling and baking the cookies.

how to store

Store baked cookies in an airtight container on the counter for up to 1 week.

Cookie dough balls may also be frozen for up to 3 months. You can freeze the cookie dough balls with the sugar topping or without, although they are much tastier with fresh sugar topping. When the cookies are ready to bake, remove the balls from the freezer, let sit for 30 minutes, preheat the oven, then roll into the pumpkin pie spice topping.

Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

FAQ

Is cream of tartar important in snickerdoodle cookies?

Snickerdoodles are just not snickerdoodles without cream of tartar. Cream of tartar adds a unique tangy flavor to the cookie, which sets it apart from sugar cookies and makes it a classic snickerdoodle. You can replace cream of tartar with lemon juice, but you won’t get the same effect. If you opt to leave the ingredient out, the cookies may not be as fluffy or perfect as you hope, but it should still work out and taste good.

How do you know when snickerdoodle cookies are done?

A typical snickerdoodle should have slightly stiff edges but a chewy and soft inside, so make sure not to overcook them! If you start to see the edges getting crisp or brown, take them out of the oven and let them sit on the stove to firm up.

BBQ Bakers’ Tips & Tricks

Make sure you chill the dough for at least 1 hour before baking. This will stop the cookies from becoming flat while baking and it brings out the rich flavors in the cookie.
Be careful not to over bake your cookies. You want your snickerdoodle cookies to stay soft and chewy, so make sure not to leave them in the oven for too long. The cookies will continue baking on the cookie sheet when removed from the oven.
Let the pumpkin snickerdoodles cool on a cooling rack for a while. I know it’s tempting to grab a cookie right from the oven, but like any cookie, they’re tasty and warm from the oven, but their chewiness and flavor amplify over time.

These Snickerdoodle Pumpkin Cookies are super soft and chewy, made with real pumpkin, and coated in a homemade pumpkin pie spice recipe. They are the perfect baked cookies for fall!

Other delicious pumpkin desserts to try: