Soft and chewy with the perfect amount of pumpkin spice, these Pumpkin Snickerdoodles are a fall time favorite!
If you love pumpkin cookies, try these Oatmeal Pumpkin Chocolate Chip Cookies, these Pumpkin Chocolate Chip Cookies, or these Soft Pumpkin Sugar Cookies.
I love a good snickerdoodle cookie. And I love anything pumpkin.
So what happens when you combine the two?
These amazing Pumpkin Snickerdoodles that are sure to become your favorite fall cookie!
I love that this recipe only makes 12 cookies – which is a bad thing, and a good thing. Good because you’ll find that you can’t stop at just one, and bad because you won’t want to stop eating them because they are so good!
Ingredients
- Flour: You’ll need all-purpose flour.
- Pumpkin Pie Spice: You’ll use the pumpkin pie spice in both the cookies and the sugar coating. I like to use my homemade pumpkin pie spice.
- Cinnamon: I love cinnamon so there is some extra cinnamon here – but if you don’t love the excess cinnamon, you can always up the pumpkin pie spice amount.
- Cream of Tartar: This ingredients gives the snickerdoodles their unique texture – not cakey or fudgy, but more chewy and soft centers.
- Baking Soda: Baking soda will give the cookies some lift so that they aren’t flat.
- Salt: The salt will balance the flavors.
- Butter: I always like to use unsalted butter so that I can control the amount of salt in the cookies.
- Sugars: You’ll want both granulated and brown sugar for these cookies. I use light brown sugar.
- Egg Yolk: We are only using the egg yolk for a chewier cookie.
- Pumpkin Puree: Make sure you are using pumpkin puree, not pumpkin pie filling.
- Vanilla Extract: Use pure vanilla extract, if possible.
How to Make Pumpkin Snickerdoodles
Mix the dry ingredients: whisk these together well in a bowl.
Cream the butter and sugar: I like to do this in a stand mixer so that I can cream it really well. I like to beat it for about 5 minutes, scraping down the sides of the bowl a few times.
Add the remaining wet ingredients: add in the pumpkin, egg yolk, and vanilla, and mix until combined.
Finish mixing: Add the dry ingredients and continue to mix until all of the dry ingredients are incorporated.
Make the cinnamon mixture: Combine the sugar, pumpkin pie spice, and cinnamon. I like to whisk these together to make sure it is completely combined.
Scoop the cookies: the dough is pretty soft, so I like to use a large cookie scoop the scoop the dough out. If you don’t have a scoop, each ball should be about 3 tablespoons of dough.
Roll in the sugar: Drop the dough into the sugar mixture and gently roll until the ball is covered in the spiced sugar.
Bake: Place the dough on a baking sheet lined with parchment paper or a silpat liner. I like to only put 6 cookies on a sheet so that they have plenty of space. Bake until the cookies are just browned on the edges.
Tips and Tricks
These pumpkin snickerdoodles are a good sized cookie, but if you do want to make them smaller, just make sure you cut the baking time down.
You want these cookies to stay nice and soft, so only bake until they are browned on the edges. Don’t over bake them!
Store the cookies in an airtight container at room temperature.
These cookies will freeze well. I like to freeze the fully baked cookies. Let them thaw at room temperature.
More Pumpkin Recipes
Pumpkin Pie Bars
Pumpkin Cheesecake Pie
Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Cheesecake with Caramel Sauce
Pumpkin Cheesecake Bars
Pumpkin Pie Cake
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Pumpkin Snickerdoodles
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice divided
- 1 1/2 teaspoons cinnamon divided
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar divided
- 1/4 cup light brown sugar
- 1 egg yolk
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper or a silpat liner.
- In a small bowl, whisk together the flour, 1 1/2 teaspoons of the pumpkin pie spice, 1/2 teaspoon of the cinnamon, the 1 teaspoon cream of tartar, 1/2 teaspoon of baking soda, and the 1/2 teaspoon salt. Set aside.
- In the bowl of a stand mixer, combine the butter, 1/2 cup of the granulated sugar, and the brown sugar. Beat very well, until light and fluffy, scraping down the bowl a few times. I like to beat this for at least 5 minutes.
- Add in the egg yolk, pumpkin puree, and vanilla extract. Mix until combined, scraping down the bowl as needed.
- Add the dry ingredients to the bowl and beat just until combined.
- In a small bowl, whisk together the remaining 1/4 cup of sugar, 1 teaspoon of cinnamon, and 1/2 teaspoon of pumpkin pie spice.
- Using a large cookie scoop (3 tablespoons), scoop out the cookie dough. Drop it into the cinnamon-sugar mixture and use your hands or a spoon to roll the dough to coat. Place on one of the prepared baking sheets. Continue with the dough until you have used all of the dough. You should have 12 cookie balls, 6 on each baking sheet.
- Bake the cookies, one baking sheet at a time, just until set on the edges, 10-12 minutes. Remove from the oven and bake the second sheet.
- Let the cookies cool before serving.
T says
Made these with my son. They were delicious! The first batch was super sticky so we added more flour after that. However, when we tasted the two batches we both agreed the first batch was a little better! So sticky was just fine. Thanks for the recipe!
Barbara says
I loved this recipe. Glad it makes a small batch because I ate them all over a few days. Decided I wouldn’t make them again unless I was giving most away. So I made them for my son and his family. He loved them so much he said don’t change a thing! He ate at least 3 while I was with him, I wonder if he gave any to his wife and girls!!! Perfect! 🙂
Barbara says
Only thing I have to add to my post is that I almost forgot the baking soda. In the instructions #2 lists the dry items to whisk together EXCEPT the 1/2 teaspoon of baking soda.
Deborah says
Thanks so much for the review, Barbara! And I’m so glad you were able to share with your son and his family. Thanks for the correction in the recipe, as well. I have gone in and fixed the recipe card!