Home > Desserts > Cookies > Pumpkin Snickerdoodles Pumpkin Snickerdoodles May 19, 2020 | 48 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These Pumpkin Snickerdoodles are packed with fall-inspired spices and canned pumpkin. These buttery, sweet cookies are soft on the inside with perfectly crisp edges and a pumpkin-spiced sugar coating. If you’ve enjoyed these popular Snickerdoodle Cookies, you’ll be obsessed with this fun fall twist! The BEST Pumpkin Snickerdoodles Last year I set out to perfect my recipe for Snickerdoodles for my sister’s wedding reception’s cookie bar. Snickerdoodles are my brother-in-law’s favorite cookie and I spent weeks creating what I consider the perfect Snickerdoodle. After he agreed they were the best snickerdoodles ever, I had the itch to create a fun twist on the original– Pumpkin-Spiced Snickerdoodles! Not only did my brother-in-law flip for these Pumpkin Snickerdoodles, but they even converted him to loving other pumpkin treats. I found out after making him a batch of these cookies that he never has liked pumpkin cookies. That is, he says, until these Pumpkin Snickerdoodles! These cookies are perfectly seasoned with cinnamon, pumpkin pie spice, allspice, nutmeg and ground cloves. They’ve got the classic chewy cookie texture with a soft and chewy center and crisp edges — no cake-y pumpkin cookies here! QUICK TIP Legends abound about the meaning of the name “snickerdoodle.” A schneckennudeln is a German cookie that is crunchy and sprinkled with cinnamon, and in German, that translates to “snail dumpling.” How to make Pumpkin Snickerdoodles Whisk together butter and sugars. For these cookies, we start with melted butter. Before adding in the sugars, it is important to let the melted butter cool back to room temperature. If the butter is hot, it will melt the sugars; this causes greasy cookies that spread. Add in pumpkin and vanilla. Make sure the pumpkin you are using is not overly watery — this will cause cakey cookies. Dab wet pumpkin with a paper towel before adding to the dough. Mix dry ingredients. We’ve got pretty standard snickerdoodle ingredients: flour, baking soda, salt, cream of tartar, and spices. Cream of tartar is what gives snickerdoodles their classic flavor, so don’t skip that ingredient! And then we’ve got a whole blend of spices — feel free to increase or decrease these spices to personal preference. Combine wet and dry. Mix the two until just combined; don’t over-mix the dough. Roll cookie dough balls. Once the dough is finished, roll cookie dough balls into a tall cylindrical shape. Roll the dough balls in the spiced sugar and chill. I like rolling the balls before chilling as it’s much easier to work with the dough when it’s soft. No eggs? Yes, that’s right! There are no eggs in this Pumpkin Snickerdoodles recipe. The pumpkin actually replaces the need for eggs in this recipe. Pumpkin Snickerdoodle Cookie tips Use a good solid-packed pumpkin: I highly recommend Libby’s® pumpkin (not sponsored) for Pumpkin Snickerdoodles as I’ve always had the most success with their canned pumpkin — it’s thick, not watery, and has a great pumpkin flavor. Correctly measure the flour: If you press a measuring cup into a bag of flour, you will pack in way too much flour (which will result in cake-like cookies with the wrong texture). To properly measure your flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup across the top. You’ll have a perfect flour measurement! I like using dark brown sugar in these Pumpkin Snickerdoodles, but light brown sugar will also work. Dark brown sugar simply has a higher molasses content which gives the cookies a more intense molasses flavor; this complements the pumpkin and spices nicely. Roll tall cookie dough balls: Instead of rolling a round ball, roll the dough into a taller more cylindrical shape (see above picture). When the cookies bake, you’ll get that perfect thick and chewy center along with the crisp edges. This is because this shape bakes a bit differently — the bottom of the cookie ball bakes first, which will push out and become the crisp edge. The top of that tall cookie dough ball becomes the thick and chewy center. Perfect texture every time! Chill the dough: Since we melted the butter, the dough needs time to chill. This allows the butter to re-solidify. Otherwise, these cookies spread into a pancake! The chilling time also gives the flavors and textures time to meld and intensify. How long do these cookies last? I prefer soft and fresh cookies, so in my opinion, Pumpkin Snickerdoodles are best day 1 and day 2 of being made. That said, these cookies will last in an airtight container, at room temperature, for 5-7 days. You can freeze the dough for these Pumpkin Snickerdoodles. Form the dough into the cookie shape, roll in the pumpkin pie spice + sugar, and freeze the dough on a sheet pan in the freezer. Once the cookie balls are frozen, transfer them to a plastic bag or airtight container and store in the freezer for up to three months. When you’re ready to bake, take the frozen cookie dough balls and bake them straight from the freezer. They’ll take a few extra minutes, so keep an eye on them as they bake. Fun flavor variations For a delicious flavor twist, try adding 1 cup white chocolate or 1 cup cinnamon baking chips to this recipe. Add an unwrapped Rolo® chocolate-covered caramel to the center of these Pumpkin Snickerdoodles (similar to this Caramel Snickerdoodles recipe). More delicious pumpkin recipes Healthy Pumpkin Bread with chocolate chips Pumpkin Chocolate Chip Muffins flourless and low sugar Caramel Pumpkin Cheesecake Bars with a streusel topping Frozen Pumpkin Pie Cheesecake no baking required! Pumpkin Coffee Cake with a simple sweet glaze FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Snickerdoodles 4.88 from 16 votes - Review this recipe Pumpkin Snickerdoodles are packed with fall-inspired spices and canned pumpkin. These buttery, sweet cookies are soft on the inside with perfectly crisp edges and a pumpkin-spiced sugar coating. SAVE TO RECIPE BOX Print Recipe Pumpkin Snickerdoodles 4.88 from 16 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Pumpkin Snickerdoodles are packed with fall-inspired spices and canned pumpkin. These buttery, sweet cookies are soft on the inside with perfectly crisp edges and a pumpkin-spiced sugar coating. Course Dessert, Snack Cuisine American Keyword Pumpkin Snickerdoodles Prep Time 15 minutes Cook Time 9 minutes Chill the dough 1 hour Total Time 1 hour 24 minutes Servings 19 -21 cookies Calories 294kcal Author Chelsea Lords Cost $4.51 Ingredients▢ 16 tablespoons (1 cup; 227g) unsalted butter melted▢ 2/3 cup (140g) white sugar▢ 2/3 cup (93g) dark brown sugar packed (light brown sugar also works)▢ 6 tablespoons (80g) solid-pack pumpkin (I recommend Libby's)▢ 1/2 tablespoon pure vanilla extract▢ 2 and 3/4 cup (331g) all-purpose white flour (See Note 1)▢ 1 and 1/2 teaspoons cream of tartar▢ 1/2 teaspoon fine sea salt▢ 1 teaspoon baking soda▢ 1 teaspoon ground cinnamon▢ 1/4 teaspoon EACH: nutmeg, ground cloves▢ 1/2 teaspoon allspice▢ 1-2 teaspoons pumpkin pie spice (increase/decrease to personal preference)Cinnamon Sugar Coating▢ 1/4 cup (55g) white sugar▢ 1 teaspoon pumpkin pie spice InstructionsWET INGREDIENTS: Place the melted butter in a large bowl and allow it to fully cool to room temperature. This is very important or the cookies will spread and end up greasy. Once the butter is cooled, add in the white and brown sugar. Briskly whisk until combined and smooth. Add in the pumpkin and the vanilla extract. Whisk until combined.DRY INGREDIENTS: In another bowl, stir together the flour (See Note 1), cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. (We add 1 teaspoon pumpkin pie spice for a mild-flavored pumpkin cookie; add more to personal preference) Whisk to combine.COMBINE: Add all of the dry ingredients to the wet ingredients and mix until JUST combined. Do not overmix the dough. FORM COOKIE BALLS: Roll tall cylindrical balls of dough (see the 3rd photo in the post). If you have a kitchen scale, the balls of dough should be about 1.7 ounces or about 2 tablespoons in size. In a small bowl, stir together the cinnamon-sugar coating -- the white sugar and pumpkin pie spice. Roll the balls of dough to generously coat in the cinnamon-sugar mixture.CHILL: Cover cookie balls with plastic wrap and place in the fridge for 1 hour. When cookie dough balls have almost finished chilling, preheat the oven to 350 degrees F. BAKE: Place dough balls on a parchment or Silpat-lined sheet pan with plenty of space (I only add 6 cookie balls at a time) and bake for 9-13 minutes. Watch carefully, being sure not to overbake. We like slightly underbaked Snickerdoodles best!COOL: Remove and let stand on cookie sheet for 5 minutes before removing to a cooling rack.STORAGE: Cookies are best enjoyed within 1-2 days. The pumpkin flavor does intensify on day 2. Store leftover cookies in an airtight container at room temperature. Unbaked cookie dough balls can be frozen for up to 3 months (bake straight from freezer adding 1-3 minutes to bake time). Video Recipe NotesNote 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife. Nutrition FactsCalories: 294kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 124mg | Potassium: 99mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1038IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I haven’t tried the recipe yet, but I want to thank you for always giving extra “tips”, this time explaining about the effects of melted butter, and the need for chilling the dough. If I understand the reasons for instructions, I will follow them so much better, and I will have the knowledge to apply to other recipes. Your experience is so valuable ! Looking forward to making these cookies, sound wonderful ! Reply
These cookies are amazing!!! Where I live, there is no Libby’s solid pumpkin available. So, I have to replace it. I’ve picked a squash about 1-kilo weight, cut it into 2-inch chunks and microwaved it on 800w for 10 min. Then scooped out 6tbl spoons for the recipe. My cookies weren’t as pretty as yours, but tasted delicious! Thank you, Chelsea! Reply
Ahh i’m SO glad you were able to make these work! And that you enjoyed them! I’m sure they looked amazing! Thanks Natali!! 🙂 Reply
I knew I would love these because I love your original snickerdoodles! Shaping the dough into tall balls is GENIUS! They bake up perfectly, with that extra soft middle which is to die for! I love the little extra spice in these–perfect for a fall cookie! And if you don’t know Chelsea personally, she really is as nice as she seems! We live in the same city, and when I told her I was making a bunch of her pumpkin recipes for a bridal shower, she offered to make the snickerdoodles for me! She brought me over 2 plates of fresh-baked cookies that truly looked and tasted as good as they do in her pictures! What a sweetheart, and an incredible cook! Reply
So I am OCD about following a recipe. The flour was spooned in, and well, they dont bake well. (And I made dough for 6, Yes, SIX batches. So even is off again took out of the fridge and need to warm up to add a little flour, just so it will cook. But for flavor. I gave it 4 stars, Reply
Not sure if you know but most canned pumpkin is not actually pumpkin at all but usually butternut squash. I wanted to make the tastiest pumpkin pies so bought multiple types of pie pumpkins and other squashes and got baking and tasting. HoneyNut squash is the hands down winner (it has to be ripe minimal green or else it is too watery). They are very easy to bake and small so you can bake a few at once. They have a rich orange color, dense yet smooth consistency and rich “pumpkin” nut flavor. Actual pumpkin is kind of yellow and bland not the traditional “pumpkin” color or flavor you think of. Long story short it made the most wonderful cookies so I highly recommend you give it a try sometime. Reply
I usually make my snickerdoodles with shortening rather than butter. Any reason why that wouldn’t work here? Reply
I don’t bake a whole ton with shortening so I really don’t know how these cookies would end up with it; sorry to not be of more help. Reply
I have never made such perfect cookies! The tip about making tall dough balls changed my culinary life. So soft and chewy. My coworkers inhaled them! Reply
Absolutely fantastic cookies! One note, if you use softened butter instead of mostly melted butter, there is no need to refrigerate dough before shaping and baking. Made these today using the softened butter, and they came out perfectly. Reply
Wow. These were my first Pumpkin snickerdoodles and they will be my only recipe. So good! And thank you for explaining tips for baking. It was so helpful. Reply
Just made these cookies and wish I would’ve doubled or tripled the recipe. So delicious. Thanks for sharing. Reply
I’m making these cookies right now and weighing out 1.7 oz makes a huger cookie ball – this is right? Reply
These are simply AMAZING. I made them for work – and my coworkers raved that they are the best cookies they have ever eaten – I had to give the recipe out so many times. One co-worker described them as “sinful” – and I had a student want the recipe too – to make for company. Snickerdoodles are my favorite – but this just elevates them to the BEST level!!!! Perfection! Reply
These were fantastic especially when chilled overnight! I cooked one tray after a couple hours of chilling but the ones I cooked the next day came out better. I replaced the flour with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour with great results. Even the non-GF peeps raved about them and have been asking for more! I also doubled the recipe 🙂 Thanks for the tip about rolling into cylinders, the engineer in me loved thinking about the science behind the chewy center… OH and giving the ounces per ball was clutch!! Thanks again! Reply
I made these for a work function, and they were a HUGE hit. They were the talk of the office. I used half a cup of homemade pumpkin puree, since I had it on-hand and they turned out PERFECT. They were so good that I might bring these to Thanksgiving. Thank you! Reply
What a fantastic recipe! I actually used half coconut oil and half butter and the results came out so tasty! Added heaping teaspoons of pumpkin spice because I love the fall spices!! Thank you for sharing an easy and delicious recipe!! Reply
For the sugar mixture that you roll the balls in…initially you call for sugar and pumpkin pie spice. But later in the recipe instructions you refer to it as the “cinnamon-sugar mixture”…so which is it?? Reply
Pumpkin pie spice and sugar 🙂 (Pumpkin pie spice is mainly cinnamon, so you get a pretty cinnamon-y flavor! :)) Reply
I’m an experienced baker and I am a very tough critic of all baked goods, let me tell you, these cookies, were out of this world amazing! I put a salted maple frosting on top and they were so hard to stop eating! Thanks for the awesome recipe! Reply
These were outstanding! Half the batch is staying original and the other half I made with a cream cheese filling to make cookie sandwiches. Reply
I have a question about the brown sugar. It calls for 2/3 cup (93 grams). When I weighed my brown sugar 93 grams was much less than 2/3 cup. Which amount is more accurate? Reply
