(Last Updated On: April 19, 2023)
Pumpkin snickerdoodle cookies are chewy cookies with a chewy texture full of pumpkin flavor. Basic ingredients with pure pumpkin purée, ginger, pumpkin pie spice, vanilla extract, and nutmeg, then coated in a cinnamon sugar mixture before baking.
These chewy pumpkin snickerdoodles are the perfect cookie to make starting in September and October, and through the Thanksgiving and Christmas holidays, along with pumpkin pie and pumpkin cheesecake. With fall in the air, the smell of cinnamon pumpkin spice flavor cookies and pies baking in the oven is a pleasant way to bring in the cozy season.
🍪 Key Ingredients
To Make the Dry Ingredients
- 3 and 1/4 cups all-purpose flour
- 3 and 1/2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt (heaping)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pumpkin pie spice
To Make the Wet Ingredients
- 1 cup white sugar (granulated)
- 3/4 cup light brown sugar (firmly packed)
- 2 sticks (= 1 cup) unsalted butter (softened)
- 2 large eggs
- 1 cup canned pure pumpkin purée (not pumpkin pie filling)
- 1 and 1/2 teaspoons vanilla extract
Roll the Cookie Dough In
- 1/4 cup granulated sugar
- 1 and 1/2 teaspoons of ground cinnamon
👩🍳 How to Make Pumpkin Snickerdoodles (Step-by-Step Instructions with Detailed Photos)
Step 1. Preheat the Oven
Set the oven to 350 degrees Fahrenheit. If you prefer to do so, you can wait and preheat the oven during the last few minutes that the cookie dough will be in the refrigerator.
Step 2. Prepare the Dry Ingredients
In a medium mixing bowl, add 3 and 1/4 cups of flour, together with 3 and 1/2 teaspoons of cornstarch, 1 teaspoon of cream of tartar, 1/2 teaspoon of baking powder, 1 teaspoon of baking soda, and a heaping 1/2 teaspoon of salt.
Continue to add to the medium bowl 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of pumpkin pie spice.
Step 3. Whisk the Dry Ingredients – the Flour Mixture
After adding all of that to the bowl, with a whisk or spoon, blend all of the dry ingredients together with the flour. Set the bowl of dry ingredients aside for now until we use it later.
Step 4. Melt the Butter
Melt 2 sticks of unsalted butter (two sticks of butter equals one cup) in a microwave-safe bowl for 30 seconds or until softened. Keep an eye on the butter while it is in the microwave so it doesn’t burn. Set aside for a minute until the next step.
Step 5. Prepare the Wet Ingredients
In a large mixing bowl, add the melted butter together with 1 cup of the white granulated sugar, and 3/4 cup of light brown sugar.
Step 6. Mix the Butter and Sugars
Then, with an electric hand mixer, blend the softened butter in the large bowl together with the granulated sugar and light brown sugar just until it is mixed well into a butter and sugar mixture. You can use a stand mixer on low speed instead if you have one. Make sure to scrape the sides and bottom of the bowl during mixing.
Tip: It is easier to use an electric hand mixer or stand mixer, but if you have neither, a spoon will work just fine.
Step 7. Beat the Eggs
In a small bowl, beat 2 large eggs with a whisk or a fork until they are mixed well.
Step 8. Add the Eggs, Pumpkin Puree, and Vanilla to the Butter Sugar Mixture
Then, after beating the eggs, add them and 1 cup of canned pure pumpkin puree, and 1 and 1/2 teaspoons of vanilla extract together with the butter and sugar mixture.
Note: Make sure the can of pumpkin you buy is 100% pure pumpkin puree and not a can of pumpkin pie filling. Pumpkin pie filling already has spices and also sweeteners added to it and the pumpkin puree doesn’t, it is pure pumpkin in the can.
Step 9. Blend the Wet Ingredients Well
Again, with an electric hand mixer or stand mixer on low speed, mix the butter and sugar mixture together with the eggs, pure pumpkin puree, and vanilla extract just until well blended.
Step 10. Add Some of the Dry Ingredients to the Wet Ingredients
Get the bowl of dry ingredients we set aside earlier, then slowly add a little of the dry ingredients mixture into the bowl of wet ingredients.
Step 11. Mix the Dry Ingredients and Wet Ingredients Well
With an electric hand mixer or stand mixer on low speed, mix the dry ingredients we just added together with the wet ingredients.
Then dump a little more of the dry ingredients in and mix again. Then again until the dry ingredients are thoroughly blended with the wet ingredients to make the pumpkin snickerdoodle cookie dough.
Mix until all is combined including the sides and bottom of the bowl.
Step 12. Cover the Cookie Dough and Refrigerate
Place a piece of plastic wrap over the top of the bowl and then put the bowl of cookie dough in the refrigerator for 45 minutes to one hour to chill.
Step 13. Mix the Cinnamon Sugar Mixture
In the meantime, while the cookie dough is in the refrigerator, mix 1/4 cup of granulated sugar together with 1 and 1/2 teaspoons of cinnamon. Set the cinnamon and sugar mixture aside until later when we roll the cookie dough balls in the steps below.
Step 14. Make the Cookie Dough Balls
Then, after the cookie dough is chilled, get it out of the refrigerator. With a cookie scoop or ice cream scoop, scoop up some cookie dough. If you don’t have a cookie scoop or ice cream scoop, a spoon will work too.
Release the cookie dough out of the cookie scoop and into the palm of your hand. After that, with your other hand, roll the cookie dough between your palms making a ball.
Note: The cookie dough is going to be a bit on the sticky side. But you should be able to roll the balls without a sticky mess happening all over your hands. We need the dough to be on the sticky side so the sugar and cinnamon mixture will adhere to it.
Step 15. Roll the Cookie Ball in the Sugar & Cinnamon
After you have rolled the cookie dough into a ball, lay it in the sugar and cinnamon mixture. Then roll it around in the mixture until the ball is completely covered with the sugar and cinnamon mixture, making sure to get sugar and cinnamon all around the cookie ball.
Step 16. Lay Parchment Paper and Cookie Balls on a Baking Sheet
First, put a piece of parchment paper down on a baking sheet or cookie sheet. There is no need to apply cooking spray to the lined baking sheet with parchment paper on it. The cookies won’t stick to parchment paper.
Then, make some more cookie balls and roll them in the sugar and cinnamon mixture. After that, place the cookie dough balls on top of the parchment paper about two inches apart.
Tip: We have two prepared baking sheets ready to go for the next batch, so if you have more than one baking sheet, while the first batch is baking in the oven, you can get the next batch ready to go.
Step 17. Bake the Snickerdoodle Pumpkin Cookies
Place the cookie sheet with the cookie dough balls into a preheated oven at 350 degrees Fahrenheit for 12 minutes.
Step 18. Place the Cookies on a Wire Rack
After 12 minutes, take the cookies out of the oven. They may look slightly undercooked. This is normal. Let them sit on the baking sheet for a few minutes, since the baking sheet is still hot and the cookies will absorb the heat and cook a bit more.
Then after that, place the cookies on a wire rack (same thing as a cooling rack) so they can cool down. Also, baked cookies straight out of the oven are very hot. Let the cookies sit on the wire rack for a couple of minutes at room temperature before serving.
Tip: When you make the second and third batches of cookies, make sure that the cookie sheet has completely cooled down. If the cookie sheet is still hot, or even warm, it will make the cookie dough balls flatten out or spread out on the sheet before they have been put into the oven.
🌟 Recipe Variations
- Make some cream cheese frosting or powdered sugar icing and drizzle it over the top of the pumpkin cookies.
- You can add 1 cup of white chocolate chips or dark chocolate baking chips to this pumpkin snickerdoodle cookie recipe if you prefer to do so.
- Sprinkle some extra sugar and cinnamon on top of the cookies before baking.
Yes, you can freeze pumpkin snickerdoodle cookies, or for that matter, any pumpkin desserts. Seal the cookies in an airtight container that is safe for the freezer. The cookies can be in the freezer for about 4 months or so. They can be kept in the freezer longer than that but the quality of the cookie will take be jeopardized.
You can keep the cookies on the countertop in a sealed container. Toss in a slice of bread to keep them extra soft. Leaving cookies to sit out on a plate with no cover will dry the cookies up very fast and they will become hard.
But if you still have any leftover cookies after about 3 or 4 days, you can freeze them in a freezer-safe airtight container for about 4 months or so.
💭 Final Thoughts
This pumpkin snickerdoodle cookie recipe is super easy to make with the best flavor of pumpkin you can imagine. If you love everything pumpkin, you are going to love these cookies made with real pumpkin puree, ground ginger, nutmeg, brown sugar, vanilla extract, and pumpkin pie spice with sugar and cinnamon baked on the outside of the cookie.
The addition of pumpkin pie spice and pure pumpkin purée can also give the classic snickerdoodle cookies a welcomed twist too.
🥰 More Cookie Recipes You Will Love
- Recipe for S’mores Cookies with Chocolate Chips – This is a cookie recipe you are going to want to make over and over again, they are that good! These cookies are made with the basic ingredients found in most kitchens of today. Plus some exciting ingredients too – chocolate chips, graham crackers broken into pieces, and one full cup of mini marshmallows!
- Cream Cheese Cookies with Sprinkles – A super duper yummy cookie! They are melt-in-your-mouth good, with a chocolaty surprise inside – a couple of chocolate chips! Cream cheese cookies with sprinkles are soft, chewy, and so delicious!
- Sea Salt Chocolate Chip Cookies – Chocolate chip cookies with sea salt sprinkled on top. A cookie delight.
📄 Recipe Card
Pumpkin Snickerdoodle Cookies
- Sheet pan (cookie sheet)
To Make the Dry Ingredients
To Make the Wet Ingredients
- Preheat the oven to 350 degrees Fahrenheit or wait until the last few minutes the cookie dough will be in the refrigerator.
- Put the dry ingredients into a bowl – the flour, cornstarch, cream of tartar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice in a medium bowl and mix it up then set it aside for now.
- In a microwave-safe bowl, melt the butter in the microwave for 30 seconds until softened.
- Prepare the wet ingredients in a large bowl – add the melted butter, granulated sugar, and brown sugar. Mix with an electric hand mixer on low speed just until well blended including the sides and bottom of the bowl.
- Beat the eggs in a small bowl.
- Add the beaten eggs, pure pumpkin puree, and vanilla extract to the bowl with the melted butter and sugar mixtures. Mix on low speed just until well blended.
- With the electric hand mixer, on low speed slowly add the dry ingredients with the wet ingredients a little at a time. While mixing, remember to include the ingredients that cling to the sides and bottom of the bowl.
- Cover the bowl with plastic wrap and put the cookie dough in the refrigerator for about 45 minutes to an hour to chill.
- While the cookie dough is in the refrigerator, in a small bowl, mix the cinnamon and the sugar.
- Place a piece of parchment paper on a cookie sheet.
- When it's time, get the cookie dough out of the refrigerator. Use a cookie scoop to make cookie dough balls.
- Roll the cookie dough balls into the cinnamon and sugar mixture.
- Place the cookie dough balls on the parchment paper on the cookie sheet about 2 inches apart.
- Bake the cookies for 12 minutes.
- Take the cookies out of the oven after 12 minutes, then let them cool down on the cookie sheet for a few minutes. After that, transfer the cookies to a cooling rack until completely cooled.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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