These Pumpkin Snickerdoodle Cookies are a delightful fall treat that’ll have your taste buds dancing the pumpkin polka! They’re soft, chewy, and oh-so-irresistible – a perfect medley of pumpkin spice goodness sprinkled with cinnamon-sugar magic. Get ready to impress your guests with a cookie so delightful, they’ll be begging for the recipe while trying not to crumble with envy.
Why You’ll Love This Cookie Recipe
- Pumpkin Flavor: These have the absolute perfect balance of pumpkin and spice.
- Freezer Friendly: You can actually freeze the baked cookies or the cookie dough for later.
- Personal Favorite: I cannot help myself when I’m around a batch of these baked cookies.
I made these over a dozen times since last fall to find the perfect balance of ingredients. That’s over 200 cookies that I’ve baked… And guiltlessly consumed. Each batch got better and better with this final recipe producing the most amazing snickerdoodle cookie. It’s perfectly puffed, has a light pumpkin flavor, and is spiced just right.
Rated 10/10 from my family and one of the treats they beg me for all year long. This last batch was declared the number one cookie on my website from my husband and picky teen which makes it a must-try!
Want to add pumpkin to every meal? Try my pumpkin baked oats!
Pumpkin Snickerdoodle Ingredients
- Flour: I use cake flour. It has a lower protein content and produces a softer and more tender texture. No cake flour? See the note below.
- Cream of Tartar: This helps the cookies rise while contributing to the texture of the cookie. It gives them a slightly crisp exterior and a soft chewy center.
- Leavening Agents: A mixture of both baking powder and baking soda.
- Pumpkin Pie Spice: Store bought or homemade pumpkin spice will work for this recipe. I really like the simplicity of a store bought.
- Butter: I like to use unsalted butter in most of my baking. However, if you only have salted butter on hand that will work too. Just leave out the extra salt called for in the recipe.
- Sugars: A combination of both granulated sugar and brown sugar gives you a balance of sweet and caramel-ish.
- Egg: You might be surprised to learn that there is only one single egg yolk in this cookie. It works as a binding agent while also helping provide lift to the dough as it bakes.
- Pumpkin: Use pure pumpkin puree and not pumpkin pie filling. Pie filling has additional ingredients, like sugars and spices, which will alter the end result of this cookie.
- Vanilla: A simple ingredient that works as a flavor enhancer. Vanilla blends together the pumpkin and spices in the most amazing way.
- Cinnamon: Cinnamon and sugar is mixed together and coated onto the outside of the cookies before baking for that classic snickerdoodle cookie finish.
Cake Flour Substitute
No cake flour? No problem! Place 2 tablespoons of cornstarch in the bottom of a measuring cup. Spoon flour over the cornstarch until the measuring cup is full. Level the top with the back of a knife and use in your recipe.
Pumpkin Snickerdoodle Recipe
- DRY: Combine the flour, cream of tartar, baking soda, baking powder, salt and pumpkin pie spice in a small bowl. Gently whisk to combine.
- CREAM: Place the softened butter and 1/2 cup of sugar with the brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the butter begins to break down. Once you see big crumbles form turn the mixer to medium speed and mix for 1 minute, or until combined and light and fluffy.
- DOUGH: Add the egg yolk, pumpkin, and vanilla extract to the butter mixture and stir until combined. Mix in the dry ingredients and mix on low/medium speed until the dough forms.
- CHILL: Don’t skip this step!! While it might be tempting to pop the dough straight in the oven, chilling for a minimum of one hour is important in helping the butter solidify which keeps it from spreading too much while baking.
- CINNAMON: Scoop the dough into 2 tablespoon portions and roll into a ball. Roll into the cinnamon and sugar mixture. Place the cookies on a lined baking tray about 2 inches apart.
- BAKE: Bake at 350 degrees for 12 to 15 minutes, or until the edges are lifted from the pan and lightly browned.
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Scoop: You can use a measuring cup. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process extra speedy.
Yes, you can use fresh pumpkin puree in this recipe. Make sure it’s well-drained to avoid excess moisture.
Absolutely! If you don’t have pumpkin spice, use a mix of cinnamon, nutmeg, ginger, and cloves.
Yes, you can freeze the cookie dough. Just shape it into balls, freeze on a tray, then store in an airtight container for up to 3 months.
Cream of tartar helps give the cookies their signature snickerdoodle texture. It’s best not to skip it, but you can use ½ tsp baking powder as a replacement.
These cookies stay fresh for about 3-4 days when stored properly in an airtight container.
Pumpkin pie filling contains additional ingredients and spices, so it’s best to use pure pumpkin puree for this recipe.
- 2 cups cake flour*
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1½ teaspoons pumpkin pie spice
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup plus 2 tablespoons brown sugar
- 1 large egg yolk
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 2 teaspoons cinnamon
- Combine the flour, cream of tartar, baking soda, baking powder, salt and pumpkin pie spice in a small bowl. Gently whisk to combine. Set aside for later.
- Place the softened butter and 1/2 cup of sugar with the brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the butter begins to break down. Once you see big crumbles form turn the mixer to medium speed and mix for 1 minute, or until combined and light and fluffy.
- Add the egg yolk, pumpkin, and vanilla extract to the butter mixture and stir until combined. Mix in the dry ingredients and mix on low/medium speed until the dough forms.
- Cover the dough with plastic wrap, or a clean towel, and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees and line two baking trays with parchment paper or silicone baking mats.
- Stir together the remaining 1/4 cup of sugar with the cinnamon.
- Scoop the dough into 2 tablespoon portions and roll into a ball. Roll into the cinnamon and sugar mixture. Place the cookies on a lined baking tray about 2 inches apart.
- Bake at 350 degrees for 12 to 15 minutes, or until the edges are lifted from the pan and lightly browned.