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Pumpkin Snickerdoodles

Published November 25, 2024

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Pumpkin Snickerdoodles – Two of the worlds best types of cookies in one. These buttery, pumpkin flavored cookies are perfectly spiced, melt in your mouth soft, and they’re always a fall favorite!

Pumpkin snickerdoodle cookies on a blue plate with white pumpkins and cinnamon sticks around it for decoration.

If you love traditional pumpkin cookies and cinnamon spiced snickerdoodles then these pumpkin snickerdoodles are must try cookie for you! It’s a seasonal spin on a classic.

They have just enough pumpkin to have a noticeable flavor while keeping the texture soft but not overly cakey. The butter lends rich moisture, and the spice blend makes them exceptionally delicious.

Then the cream of tartar, which is a classic addition of to most snickerdoodles, adds a nice faint tang to the cookie to highlight them.

These cookies are simple to make and they’ll seem to disappear right before your eyes. So much to love in every bite!

Close up photo of pumpkin snickerdoodle cookies.

Pumpkin Snickerdoodle Recipe Ingredients

All purpose flour: This is the foundation of the cookie. I like to use unbleached all purpose flour.

Cornstarch: The small addition of this ingredient helps improve the texture of the cookie.

Cream of tartar: Added for flavor and also improves texture.

Salt: A critical ingredient to keep the cookies from tasting flate.

Spices: Cinnamon, ginger, nutmeg and cloves (or allspice)

Sugar: Granulated sugar and brown sugar are used to sweeten.

Butter: Use room temperature butter for proper blending.

Egg yolk: Only the egg yolk is needed in these cookies as the pumpkin acts as a slight binder as well.

Vanilla extract: Added for additional flavor.

Pumpkin snickerdoodle cookie ingredients used to make them shown.

How to Make Pumpkin Snickerdoodle Cookies

In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, nutmeg and cloves for 20 seconds, set aside.

Flour, cinnamon, baking soda, cream of tartar mixture in glass bowl. Butter and sugar in glass bowl before mixing.

In the bowl of an electric stand mixer fitted with the paddle attachment (or in a mixing bowl using an electric hand mixer), cream together butter, brown sugar sugar and granulated sugar until well blended together.Creamed butter in bowl with egg yolk added. Butter cookie mixture with pumpkin added.

Mix in egg yolk, then mix in pumpkin and vanilla extract. scrape down bowl.Pumpkin blended into dough. Flour added to dough.

With mixer set on low speed, slowly add in dry ingredients then mix until combined.

Spread dough up the sides of the bowl with a well in center for even chilling. Cover and chill 45 minutes to 1 hour, preheat oven to 350 degrees during last 15 minutes of chilling dough.
Completed dough mixture. Pumpkin cookie dough spread out in bowl to chill evenly.

In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.

Scoop dough out 2 even tablespoons at a time (34g each) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to parchment paper lined baking sheets spacing cookies 2-inches apart.

Bake in preheated oven 12 – 14 minutes (they should look just slightly under-baked as they’ll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.Pumpkin snickerdoodles in oven baked.

Frequently Asked Questions

How to Store Them

  • Once cookies have cooled completely store them in an airtight container.
  • These cookies can also be stored at room temperature for about 2 to 3 days.
  • They will also keep even better in the fridge, for about 6 days.

Can I Subsistute Pumpkin Pie Spice?

Often people ask if pumpkin pie spice can be used in place of the blend of cinnamon, nutmeg, ginger and cloves (or allspice) and the answer is yes it can.

Here simply replace the spices in the cookie dough base with 1 Tbsp pumpkin pie spice, you will however still only want to use cinnamon in the cinnamon sugar coating.

Can I Freeze Pumpkin Cookie Dough?

The pumpkin cookie dough can be frozen for up to 3 months. Thaw overnight in the fridge before rolling and baking.

Overhead photo of pumpkin snickerdoodles on a blue rectangular platter.

More Pumpkin Recipes to Try

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Pumpkin snickerdoodle cookies on a blue plate with white pumpkins and cinnamon sticks around it for decoration.
4.79 from 71 votes
Print Recipe

Pumpkin Snickerdoodles

Two of the worlds best types of cookies in one. These buttery, pumpkin flavored cookies are perfectly spiced, melt in your mouth soft, and they're always a fall favorite!
Servings: 36 cookies
Prep25 minutes
Cook26 minutes
Chill time45 minutes
Ready in: 1 hour 36 minutes

Ingredients

For rolling

Instructions

  • In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, nutmeg and cloves for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment (or in a mixing bowl using an electric hand mixer), cream together butter, brown sugar sugar and granulated sugar until well blended together.
  • Mix in egg yolk, then mix in pumpkin and vanilla extract (tip: If you want a more orange cookie then add some natural orange food coloring or yellow and a small drop of red). Scrape down mixing bowl.
  • With mixer set on low speed, slowly add in dry ingredients then mix until combined.
  • Spread dough up the sides of the bowl with a well in center for even chilling. Cover and chill 45 minutes to 1 hour.
  • Preheat oven to 350 degrees during last 15 minutes of refrigeration.
  • In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
  • Scoop dough out 2 even tablespoons at a time (34g each) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to parchment paper lined baking sheets spacing cookies 2-inches apart.
  • Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

Notes

Recipe revised and improved Oct. 2024.
Nutrition Facts
Pumpkin Snickerdoodles
Amount Per Serving
Calories 136 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 18mg6%
Sodium 37mg2%
Potassium 50mg1%
Carbohydrates 20g7%
Sugar 11g12%
Protein 1g2%
Vitamin A 960IU19%
Vitamin C 0.2mg0%
Calcium 14mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Dessert
Cuisine: American
Keyword: pumpkin cookies, pumpkin snickerdoodle
Author: Jaclyn
If you loved the unrevised recipe as is here are the amounts previously used:

3 1/4 cups all-purpose flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp (heaping) salt
1 1/2 tsp ground cinnamon*
1/2 tsp ground ginger
1/2 tsp ground nutmeg*
1/4 tsp ground allspice
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter , softened
1 large egg yolk
3/4 cup canned pumpkin puree
1 1/2 tsp vanilla extract
For rolling
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon

 

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322 Comments

  • Joleen

    What the recipe before the revision? I thought I wrote it down but the measurements are off quite a bit.

    • Jaclyn

      Jaclyn Bell

      3 1/4 cups all-purpose flour
      3 1/2 tsp cornstarch
      1 tsp cream of tartar
      1 tsp baking soda
      1/2 tsp baking powder
      1/2 tsp (heaping) salt
      1 1/2 tsp ground cinnamon*
      1/2 tsp ground ginger
      1/2 tsp ground nutmeg*
      1/4 tsp ground allspice
      1 cup granulated sugar
      3/4 cup packed light brown sugar
      1 cup unsalted butter , softened
      1 large egg yolk
      3/4 cup canned pumpkin puree
      1 1/2 tsp vanilla extract
      For rolling
      1/4 cup granulated sugar
      1 1/2 tsp ground cinnamon
      Instructions
      In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.

      In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined.
      Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined.
      Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands).
      Preheat oven to 350 degrees during last 10 minutes of refrigeration.
      In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
      Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart.
      Bake in preheated oven 12 – 14 minutes (they should look just slightly under-baked as they’ll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

  • Sarah Pinvises

    Step 1 says baking powder but it’s not listed in the ingredients

    • Jaclyn

      Jaclyn Bell

      Thank you for pointing that out, sorry about that! I modified the recipe slightly and omitted the baking powder so they are less cakey and increased the cream of tartar by 1 additional tsp. Updated that change.

  • Toni

    I’ve always made your recipe before the revision and loved them. Besides the spice level, what is the biggest change from the original? Texture?

    Thanks so much!

    • Jaclyn

      Jaclyn Bell

      Yes I modified them to have more moisture by using a little less flour, they seem a little less cakey as I omitted baking powder and increased cream of tartar, and yes like you say increased the spices a little.

        • Elizabeth

          Can you refrigerate this dough and make cookies later? How long do you think it would be ok to keep the dough in the fridge for?

          • Jaclyn

            Jaclyn Bell

            Yes I have done this you may find you just need to let the dough rest a little while at room temp before shaping and rolling into sugar. It keeps in the fridge for about 3 or 4 days.