This Pumpkin Snickerdoodle Cookie Recipe brings cozy fall vibes in every bite with soft centers, crisp edges, and a pumpkin-spiced sugar crust.
On a pumpkin kick? Try Pumpkin Oatmeal Cookies, Pumpkin Bread, or Pumpkin Bars next.
author’s note
Pumpkin Snickerdoodles That Vanish Off the Plate in Minutes!
I’ve made my love for snickerdoodles pretty clear around here. I’ve shared the classics, caramel snickerdoodles, and even snickerdoodle blondies. So, of course, once fall rolled around, I had to make a pumpkin version!
These took quite a few rounds to get just right. Too much pumpkin made them cakey, too little and you couldn’t taste it. But once I finally nailed that soft, chewy texture, plenty of pumpkin flavor, and the reliable cinnamon-sugar coating, I knew they were ready to share. My kids and I could not stop eating them, and they’ve quickly become one of a reliable fall cookies!
Pumpkin Snickerdoodle Cookie Recipe Ingredients:
| Ingredient | Swaps/Tips |
|---|---|
| Pumpkin Puree | Use 100% pure pumpkin, not pumpkin pie filling. Dab pumpkin with paper towels to remove extra moisture. |
| Unsalted Butter | Salted butter works, just reduce added salt. Higher quality butter gives richer flavor. |
| Sugar (White & Brown) | Use light brown for mild flavor or dark brown for deeper molasses notes. |
| Cream of Tartar | No real substitute if you want authentic snickerdoodle texture. |
| Pumpkin Pie Spice & Cinnamon | Adjust spices to taste, or make your own mix with cinnamon, nutmeg, cloves, and allspice. |
How To Make Pumpkin Snickerdoodle Cookie Recipe
- Wet Ingredients: Melt and cool butter, then whisk with both sugars until smooth. mix in pumpkin puree and vanilla.
- Mix Dry Ingredients: Combine flour, cream of tartar, baking soda, salt, and spices.
- Combine: Add dry ingredients into wet until just combined. Don’t overmix.
- Chill: Scoop dough into tall balls, roll in cinnamon-pumpkin sugar, and chill until firm.
- Bake: Bake until edges are set and tops look slightly crackly. Cool on wire racks.
Featured Comment
“They really are THE BEST. I’ve made them 6 times this holiday season.”
– Al
No Eggs?
Yes, that’s right! This Pumpkin Snickerdoodles recipe contains no eggs. The pumpkin replaces the need for eggs.
chelsea’s recipe tip
Pumpkin Snickerdoodle Cookie Recipe Tips
- Pumpkin: Use a dense, non-watery pumpkin like Libby’s for a better pumpkin flavor.
- Flour: Weigh your flour to get 390 grams for reliable cookies every time.
- Dough Shape: Shape dough into tall, thin balls for chewy middles and crunchy edges.
- Chilling: So important for the right texture and to prevent spreading, especially with melted butter.
Storage
Keep this pumpkin snickerdoodle cookie recipe in an airtight container at room temperature for 2-3 days or freeze the cookie dough for up to 3 months.
More satisfying Pumpkin Recipes:
Desserts
Healthy Pumpkin Bread Recipe
Desserts
Pumpkin Cheesecake Bars
Desserts
Pumpkin Cookies With A Cake Mix
Breakfast
Pumpkin Scones RecipeVariations
- mix in white chocolate chips for creamy sweetness.
- Mix in dark chocolate chips for rich contrast.
- Add chopped nuts (pecans or walnuts) for crunch.
- Press a Rolo in the center for gooey caramel-filled pumpkin snickerdoodle cookie recipe.
- Sprinkle with sea salt flakes before baking for a sweet-salty combo.
