My soft and chewy Pumpkin Snickerdoodles with pumpkin spice and pumpkin puree are so irresistible that you will want a second and third cookie!!
The snickerdoodle cookies that everyone loves! Snickerdoodle cookie are my favorite!
I like classic snickerdoodles cookies, and I also like to mix things up. A perfect pumpkin cookie recipe just in time for autumn pumpkin flavor.
This Snickerdoodle cookie made with pumpkin is super chewable and very soft. A cookie recipe that is made from real pumpkin and then coated with cinnamon and sugar.
If you like snickerdoodles, then you will love these chewy pumpkin snickerdoodles. Follow my step-by-step instructions to make the perfect cookie, every single time.
A cinnamon sugar coating gives this cookie recipe a crispy edge. These best pumpkin snickerdoodles are an absolute dream!
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Pumpkin Spice Recipe
Not sure what pumpkin spice is? It is also known as pumpkin pie spice.
Pumpkin spice ingredients can be different for different people. This is my recipe for pumpkin spice:
1 ½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground all spice
Combine all ingredients in a bowl. This recipe can be double or tripled. Store extras in an airtight container in a dry dark place.
How to make Snickerdoodle Pumpkin Cookies?
Gather all the ingredients to make the pumpkin snickerdoodles. Preheat oven to 350°F.
Use a KitchenAid mixer to mix up the cookie dough. You can use a hand held mixer if needed.
In the mixing bowl fitted with a flat paddle, add the softened butter, granulated sugar, and light brown sugar. Beat until the mixture is pale and fluffy.
Scrape the bowl and beater. Separate the egg yolk from the egg white.
In a separate medium bowl whisk together the flour, cornstarch, pumpkin spice, cream of tartar, baking soda, baking powder, and salt. Set aside until ready to use.
Back to the mixing bowl. Add the egg yolk along with the vanilla to the butter/sugar mixture.
Discard the egg white or use in another recipe. Beat the egg yolk and vanilla until just combined. Scrape the bowl and beater.
Add the canned pumpkin puree to the mixing bowl and beat until just combined. Again, scrape the beater and mixing bowl.
In three parts, add the flour to the cookie mixture and beat until just combine. After all the flour mixture has been added to the cookie dough, scrape the bowl down.
How to Portion Out the Pumpkin Spice Snickerdoodles
Once the cookie dough is all mixed up, it’s time to correctly portion out each cookie. Use a portion cookie scooper to make the chewy pumpkin cookies the exact same size.
A small #40 scooper will result in about 4 dozen, 3 ½ inch fully baked cookies. A larger #20 portion cookie scooper will produce about 2 dozen, 4 ½ inch fully baked cookies.
No chilling of the cookie dough is required. Use a piece of parchment paper or silicone baking mat to line each of your baking sheets.
With the cookie scooper, fill completely with the snickerdoodle cookie dough and scrape it along side of the mixing bowl to create a level flat dough ball.
Roll the Cookie Dough in the Cinnamon Sugar Mixture
Mix together the cinnamon and granulated sugar in a bowl. Allow room for rolling the cookies.
After creating the dough balls, roll in the cinnamon/sugar mixture. Place the coated dough balls on the baking sheet so that there is a couple of inches around each ball for when they spread out during baking.
On a standard baking cookie sheet, I was able to do 3 by 4 dough balls (12 cookies) of the # 40 scooper. Flatten each cookie dough ball with the heal of your hand.
How to Bake the Pumpkin Cookies
Place the prepared baking sheets in the preheated oven and bake cookies for 8 minutes. Check on the pumpkin cookies and rotate the baking sheet.
Bake 1 to 2 minutes longer until the desired doneness is achieved. Remove from the hot oven and let the cookies cool for a couple minutes before removing them to a parchment lined paper.
How to Store Pumpkin Snickerdoodle Cookies?
The pumpkin snickerdoodles can be stored in a sealed containers on your counter for up to a week.
You can place a slice of bread in the container so that they will become softer. Bread will get harder, and cookies will become softer!
Can You Freeze Pumpkin Snickerdoodles?
You can freeze pumpkin snickerdoodle cookies if you want them served later. Just place them in plastic bags or trays lined with waxed parchment paper.
Pumpkin Spice Snickerdoodles can be frozen for up to 3 months. I like to make a large batch of cookies so that I have some to freeze for when unexpected company drops by.
My family also likes to have cookies in the freezer for when they get the late-night munchies. They just pull a couple cookies out and most of the time they are eaten frozen.
But you can pop them in the microwave for a couple seconds or let them thaw for about 10 minutes before eating.
Freeze the dough for later use
It’ll help you plan the holiday! Mix up a batch of cookie dough and portion out the dough with a cookie scooper.
Line the dough balls up on a baking sheet pan, cover with plastic wrap. Then store the dough in the freezer for up to 3 months.
When ready to bake, roll the cookie dough balls in the cinnamon sugar mixture, place on a parchment lined cookie sheet pan, let them thaw enough to flatten. Bake as normal.
More Pumpkin Recipes to Try
If you want more pumpkin flavor, then you can find more pumpkin recipes here!
- Pumpkin Spice Scomuffies
- Crème Brulee with Pumpkin Spice
- Pumpkin Spice Sugar Cookies
- Bisquick Pumpkin Pancakes
- Pumpkin Keto Cheesecake Fluff
Pumpkin Snickerdoodle Cookies – FAQ
Yes, you should flatten the cookies before baking. Otherwise, you will not have an evenly baked cookie. You will have a thick mound of cookie dough that will be hard to get done in the center.
The difference between a snickerdoodle and a regular cookie is the final step of rolling the cookie dough ball in a mixture of cinnamon sugar before baking. This gives the cookie an outer shell of crispness and a unique cookie flavor.
Pumpkin cookie dough can be refrigerated before baking if desired but is not necessary. I have made these cookies both ways and the final outcome is the same.
If your snickerdoodles are getting hard, then make sure you are not over baking the cookies. Another reason for hard cookies is maybe you are adding too much flour when mixing up the cookie dough.
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Pumpkin Snickerdoodles Recipe
For the full recipe and nutrition facts, click below.
Pumpkin Snickerdoodle Cookies
My soft and chewy Pumpkin Snickerdoodles with pumpkin spice and pumpkin puree are so irresistible that you will want a second and third cookie!! The snickerdoodle cookies that everyone loves! Snickerdoodle cookie are my favorite!
Ingredients
- Butter, Softened 1 cup
- Sugar, Granulated 1 cup
- Brown Sugar, Light, Packed 3/4 cup
- Egg, separated 1 each
- Vanilla Extract. 1 1/2 teaspoon
- Pumpkin Puree, Canned 3/4 cup
- Flour, All Purpose. 3 1/4 cup
- Corn Starch 3 1/2 teaspoon
- Baking Soda 1 teaspoon
- Baking Powder 1 teaspoon
- Salt, Table 1/2 teaspoon
- Pumpkin Spice 1 tablespoon
- Cream of Tartar 2 teaspoon
- For Rolling Cookies into:
- Sugar, Granulated. 1/4 cup
- Cinnamon, Ground 1 1/2 teaspoon
Instructions
- Gather all the ingredients to make the chewy pumpkin snickerdoodles.
- Preheat the oven to 350°F.
- Use a KitchenAid mixer (or hand mixer) to mix up the cookie dough. In the mixing bowl with a flat paddle, add the softened butter, granulated sugar, and light brown sugar. Beat until the mixture is fluffy and pale. Scrape the mixing bowl and beater.
- Separate the egg yolk from the egg white and place in two separate containers.
- In a separate medium bowl, whisk the flour, cornstarch, pumpkin spice, cream of tartar, baking soda, baking powder, and salt together. Set the dry ingredients aside until ready to use.
- Add the egg yolk along with the vanilla extract to the butter/sugar mixture. Discard the egg white or use it in another recipe. Beat the egg yolk and vanilla extract until just combined. Scrape the side of the bowl and beater.
- Add the canned solid pumpkin puree to the mixing bowl and beat until just combined. Again, scrape the beater and side of the mixing bowl.
- In three parts, add the flour mixture to the cookie dough and beat until just combine. After all the flour mixture has been added to the cookie dough mixture, scrape the bowl down.
How to Portion Out the Pumpkin Spice Snickerdoodles
- Once the cookie dough mixture is all mixed up, it’s time to correctly portion out each cookie. Use a portion cookie scoop to make each pumpkin cookie the exact same size. A small #40 scooper will result in about 4 dozen, 3 ½ inch fully baked cookies. A larger #20 portion cookie scooper will produce about 2 dozen, 4 ½ inch fully baked cookies. No chilling of the cookie dough is needed. Use a piece of parchment paper, wax paper, or silicone baking mat to line each of your cookie sheets. With the cookie scoop, fill completely with the snickerdoodle cookie dough and scrape it along side of the mixing bowl to create a level dough ball.
Roll the Cookie Dough in the Cinnamon Sugar Mixture
- Mix together the cinnamon and sugar in a medium sized bowl. Allow room for rolling the pumpkin cookies. After creating the cookie dough balls, roll in the cinnamon/sugar mixture. Place the sugar coated cookie dough balls on the baking sheet so that there is a couple of inches around each ball for when they spread out during baking. On a standard cookie baking sheet, I was able to do 3 by 4 dough balls (12 cookies) with the # 40 scooper. Flatten each cookie dough ball with the heal of your hand or the bottom of a glass.
How to Bake the Pumpkin Cookies
- Place the prepared sheet pans in the preheated oven and bake the pumpkin cookies for about 8 minutes. Check on the pumpkin snickerdoodle cookies and rotate the baking sheet. Bake 1 to 2 minutes longer, if needed, until the desired doneness is achieved. Remove from the oven and let the snickerdoodle cookies cool for a couple minutes before removing them to a parchment lined paper.
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As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 207Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 28mgSodium 187mgCarbohydrates 31gFiber 1gSugar 17gProtein 2g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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You mention that these pumpkin snickerdoodles last for up to 8 days. Why is then, that when I looked in the kitchen they had completely disappeared?? Lol Needless to say that everyone loved them and I need to find a better hiding place!
We loved these pumpkin snickerdoodles, just in time for Fall! Thanks for the recipe.
Snickerdoodle and pumpkin! All my favorites! What a great recipe! So chewy and delicious. These didn’t say around for long!