Made with real pumpkin and rolled in cinnamon and sugar, these Pumpkin Snickerdoodle Cookies are soft, chewy, and absolutely packed with delicious flavor!
I don’t know about you, but I am beyond ready for things to get back to some sense of normalcy. This past Spring and Summer have been, well, let’s just say less than spectacular. I’m sure you know exactly what I mean! However, the weather is finally beginning to get cooler which means it’s time to turn on those ovens and start baking!
Baking has always been a type of escape for me. There is just something so relaxing about mixing different ingredients together to create something new and delicious. Plus there’s the almost- instant gratification of being able to see the results of your work quickly. It’s a great creative outlet.
Since Fall is pretty much here, I figured what better ingredient to use to than pumpkin.
I have to admit it. Up until about two years ago, I refused to eat anything pumpkin. I’ve no clue why, either, lol. My husband, however, loves pumpkin. So when I made this Pumpkin Gingerbread with Spiced Glaze for him, I decided to try a bite myself. And the rest as they say is history.
In fact, I liked the taste so much, that pumpkin has become one of my favorite Fall baking ingredients. Last year I wound up making these Pumpkin Spice Bars with Cream Cheese Frosting. So this year, I wanted to make a type of pumpkin cookie. The result was these mouth-wateringly delicious, soft, and chewy Pumpkin Snickerdoodle Cookies!
Pumpkin Snickerdoodles Recipe
Y’all these cookies seriously deserve a standing ovation. They are soft and chewy and packed full of delicious flavor. And, even better, they’re not cakey!
One of my biggest pet peeves with pumpkin is that it can turn almost anything it touches cakey. I personally prefer my cookies soft, dense, and chewy. I mean if I wanted something with a cake-like texture, I’d make a cake, right?
These Pumpkin Snickerdoodle Cookies took me a few tries, but I believe I’ve finally mastered the recipe! These cookies turn out so soft and chewy, they practically melt in your mouth.
And the light cinnamon sugar coating gives the outside of these cookies the perfect amount of crispiness before your teeth sink into the rich, chewy center. You will fall in love.
How to Make Pumpkin Snickerdoodle Cookies
Soft, chewy, tangy, and full of the Fall-flavored deliciousness of pumpkin and cinnamon, these Pumpkin Snickerdoodles are everything you dreamed they could be!
You’ll find the complete list of ingredients and instructions in the printable recipe card at the bottom of this post.
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Kitchen Tools You May Need
- baking sheet
- hand mixer or countertop mixer
- medium mixing bowl
- cookie scoop – I used a 2-tbsp scoop
- measuring cups
- measuring spoons
- Silpat mat or parchment paper
- Egg separator – optional, but it makes it SO easy to separate the yolk
Pumpkin Snickerdoodle Cookies Ingredients
For this recipe, you’ll need just a few simple ingredients including:
- All-purpose flour
- Pumpkin pie spice & ground cinnamon
- Cream of tartar
- Unsalted butter
- Sugar – both granulated and light brown
- Egg yolk – not the whole egg, just the egg yolk. An egg separator tool like the one I linked to above really makes it SO easy to separate them.
- Pure vanilla extract
- Pumpkin puree – make sure you buy the pure pumpkin puree and not pumpkin pie filling.
Pumpkin Snickerdoodle Cookies Recipe Instructions
Making these cookies is pretty straightforward.
- Mix dry ingredients – whisk together the flour, baking soda, cream of tartar, cinnamon, pumpkin spice, and salt in a large mixing bowl. Set this to the side.
- Whisk together butter & sugars – in a separate bowl using either a hand mixer or a countertop mixer, cream together the unsalted butter, granulated sugar, and brown sugar. Remember to use room temperature butter.
- Add in pumpkin, yolk, & vanilla – mix in the egg yolk, vanilla, and pumpkin puree.
- Combine wet & dry ingredients – add the dry ingredients to the wet ingredients and mix until just combined.
- Chill dough – it’s important to let the dough chill in the fridge in a tightly sealed container for at least 30 minutes. This makes it easier to handle the dough and prevents the cookies from spreading too much while baking.
- Roll cookie dough balls – once the dough is chilled, scoop it out into small balls using a 2-tablespoon cookie scoop, and then roll each ball in the cinnamon-sugar mixture.
- Bake – place the rolled cookie dough balls on the cookie sheet and bake.
- Cool – allow cookies to cool on the baking sheet for 10 minutes, and then remove them to a wire cooling rack to cool completely.
To help ensure your Pumpkin Snickerdoodles come out perfectly, here are some handy baking tips:
- when measuring the flour, don’t scoop it directly out of the container or bag with the measuring cup. Instead, stir the flour around, spoon it into the measuring cup, and then use the flat edge of a knife to level it off.
- Be sure to use pumpkin puree, not pumpkin pie filling. You can tell the difference as pumpkin puree will have pumpkin listed as the only ingredient.
- Make sure the butter and the egg yolk are at room temperature before using them.
- Chilling the cookie dough for at least 30 minutes is a must. It not only makes the dough easier to handle, but it will also help prevent the cookies from spreading too much in the oven.
Why Do Cookies Turn Out Cakey?
Homemade cookies can turn out cakey for several reasons. Some of the most common include:
Flour – you’ve either used a different flour than usual, such as cake flour instead of all-purpose, or you’ve used too much flour.
Prevent this by making sure you have the correct type of flour and by using a spoon to first stir the flour and then to scoop it into the measuring cup. Then use the flat side of a knife to level it off.
Liquids – some recipes call for milk, water, oil, or other liquids. However, adding more liquid than what is called for can also make cookies cakey.
Avoid this by making sure you use the exact amount specified, or simply omit the milk or water.
Eggs – using larger eggs than called for eggs can also make cookies turn out cakey.
With pumpkin cookies, I’ve found that the pureed pumpkin adds a lot of moisture to the dough. So I compensated by using the egg yolk only. This really helped to prevent these Pumpkin Snickerdoodles from turning out cakey.
How to Store Pumpkin Snickerdoodle Cookies
As is, this recipe makes about 18 cookies. And while they are really good, you’ll most likely have some left. To store leftover cookies, place them in an airtight container, and keep them on the counter for up to 1 week. This way they will stay nice and soft and chewy.
Can I Freeze These Cookies?
Yes, you can definitely freeze these Pumpkin Snickerdoodle Cookies. You can do this two ways:
- Go ahead and make the dough and form it into cookie balls. They can then be frozen for up to 3 months. When you’re ready to bake, simply defrost the dough balls then roll them in the cinnamon- sugar. You only need to defrost them enough so the cinnamon-sugar will stick; usually about 30 minutes. You may also need to add a minute or two to the bake time.
- Freeze the already-baked cookies. They can be frozen for up to 3 months. Just allow them to thaw to room temperature before serving.
Printable Cookie Recipe
And here is the handy-dandy printable version of this recipe. Enjoy!
Pumpkin Snickerdoodles Cookie Recipe
For the Cookies
- 1½ cups all-purpose flour spooned and leveled
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened, at room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 egg yolk room temperature
- 1 tsp pure vanilla extract
- ¼ cup pumpkin puree
For the Cinnamon Sugar Coating
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- In a large mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
- In a separate bowl, using an electric or countertop mixer, cream together the butter, granulated sugar, and brown sugar until well combined. Add in the egg yolk, followed by the vanilla extract, and then the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix until just combined. Cover the bowl tightly and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Line two baking sheets with a silicone baking mat or parchment paper and set to the side.
- Once the dough has chilled, use a 2 tbsp cookie scoop to scoop the dough onto the prepared baking sheets leaving a bit of room between each one.
- In a small mixing bowl, whisk together 2 tablespoons of sugar and 1 teaspoon of cinnamon. Roll each ball of cookie dough in the cinnamon-sugar coating and then place back on the baking sheets.
- Bake for 10 to 13 minutes or until the cookies are set. Remove from oven and allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
To Store – place cookies in an airtight container on the counter for up to 1 week. To Freeze Dough – prepare the dough and scoop into balls. The cookie dough balls can then be frozen for up to 3 months. Allow to thaw for about 30 minutes, then roll cookie dough balls in the cinnamon-sugar just before baking. You may need to bake for an additional 1 to 2 minutes. To Freeze Baked Cookies – baked cookies can freeze well for up to 3 months in an airtight container. Thaw to room temperature before serving.
More Cookie Recipes
Looking for more simple, yet delicious homemade cookie recipes? Check these out: