Chewy pumpkin snickerdoodles are the ultimate fall indulgence! These sweet little cookies are perfectly spiced with your favorite fall flavors and are super easy to make. You'll definitely want to make a few batches of these cookies this season!
Pumpkin Snickerdoodles Recipe
If you're a fan of pumpkin desserts, then you're going to love these pumpkin snickerdoodle cookies. They are the perfect chewy texture and have the most delicious flavor.
You'll definitely want to make a double batch of these soft pumpkin cookies if you're planning on sharing. They go so quickly and for good reason, just eating one isn't enough!
If you're a big fan of pumpkin snickerdoodle flavors, don't miss my pumpkin snickerdoodle muffins! I also have a recipe for pumpkin snickerdoodle donuts that is to die for. Pumpkin spice scones are always a hit during the fall, too.
Cinnamon sugar is already a part of the usual snickerdoodle cookie ingredients that you're probably used to. So adding plenty of pumpkin pie spice and real pumpkin puree take them to the next level, making the most perfect fall cookie.
But who am I kidding, I make these year-round! They're like the most comforting cookie recipe ever with all the warming spices. They may just be one of my favorite cookies!
Why You'll Love This Recipe
These cookies are some of the best you can make! Here's why:
- You can make the cookie day a couple days ahead of time and store until you're ready to bake. Great for those busy holiday seasons when you've got a lot going on in the kitchen.
- These snickerdoodle pumpkin cookies are perfect for sharing!
- Since this recipe is really easy, they're the perfect cookies to let kiddos help you make.
Ingredients
To make the most delicious soft pumpkin cookies, you'll need to pick up the following ingredients at the grocery store:
- butter
- brown sugar
- white sugar
- vanilla extract
- pumpkin puree
- all purpose flour
- baking powder
- baking soda
- salt
- cloves
- cinnamon
- nutmeg
Substitutions and Variations
If you prefer homemade ingredients, you can use your own pumpkin pie spice in lieu of the spices listed. Additionally, you could purchase some pumpkin pie spice at the store.
During the fall, it can often be difficult to find pumpkin purée on the shelves since everyone is baking. So feel free to DIY pumpkin puree!
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make this pumpkin cookie recipe without gluten.
For an extra depth of flavor, make brown butter and use it as you would melted butter.
How to Make Pumpkin Snickerdoodles
Begin my melting butter, and then whisk the brown sugar and white sugar into the melted butter. Add the pumpkin purée and and vanilla extract to the medium bowl and whisk until combined.
Then in a large mixing bowl, whisk together the dry ingredients. Flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg.
Pour the wet ingredients into the flour mixture and use a bench scraper to work all of the ingredients together.
Refrigerate the cookie dough for a minimum of 30 minutes, or up to 48 hours.
Hot Tip: I've found that chilling snickerdoodle dough for around 2 hours produces the best results for baked cookies.
Use a cookie scoop and begin creating dough balls and then use your hands to roll the cookies into smooth 1-inch sized balls.
In a small bowl or plate, create the cinnamon-sugar mixture. Then, roll each ball of dough in plenty of cinnamon sugar.
Place each of the cookie dough balls onto prepared baking sheets that are greased or lined with parchment paper. Then, use your hand to gently press down on each cookie and flatten them.
Bake for 8-10 minutes, until slightly golden brown and the tops of the cookies bounce back at the touch.
Allow the cookies to cool on the cookie sheet for about 10 minutes. Then, use a spatula transfer them to a wire rack to cool completely.
Serve while warm or allow the cookies to come to room temperature and store for later.
How to Store Leftover Pumpkin Snickerdoodles
Place leftover cookies in an airtight container and store at room temperature for up to 1 week. They will be best fresh, within a few days of baking. Make sure they are completely cooled before storing.
You can also freeze your dough or baked cookies. To freeze unbaked cookies, make the dough balls and freeze them on a cookie sheet. Once frozen, transfer to an airtight container or freezer bag and store for up to 3 months.
To bake from frozen, just add a few minutes extra onto the bake time.
To freeze baked cookies, allow each pumpkin cinnamon sugar cookie to freeze for until hard on a baking sheet. Then place them in an airtight container with parchment paper in between each layer. Freeze for up to 3 months and allow to thaw before consuming.
Tips for Success
- Do not substitute pumpkin pie filling for pure pumpkin puree. Pumpkin pie filling already has many of the spices you'll be adding, and you'll want to control the spiced pumpkin flavor!
- Speed up the chill time by placing the dough for snickerdoodle pumpkin cookies into the freezer for about 45 minutes. Most importantly, just make sure the dough is chilled well before baking.
- Serve your warm cookies with a cold glass of milk or a cup of coffee to compliment the delicious fall spices.
FAQ
You can taste the pumpkin, fall spices, and cinnamon sugar in these pumpkin cookies! Traditional snickerdoodles are made with cream of tartar to add a little bite to the flavor, but this is a snickerdoodle cookie without cream of tartar. I promise you won't miss it! These chewy cookies have a slightly crisp outside and smooth, melt in your mouth inside.
Nope, this pumpkin snickerdoodle cookie batter is egg free! Want to eat raw cookie dough balls? Go for it! These would also be good to make cookie pops!
Chilling the dough is key to getting the right shape for the best cookies. The snickerdoodle dough is really soft when it's mixed together and would be pretty impossible to work with at that consistency. Chilling dough helps the cookies to not spread out too quickly when baking.
Depending on where you live and what time of year it is, you may need to add or subtract some of the chill time.
More Fall Cookie Recipes
- M&M Cookie Bars
- White Chocolate Dipped Chocolate Shortbread Cookies
- White Chocolate Caramel Pumpkin Spice Cookies
- Guilt Free Double Chocolate Cookies
- Old-Fashioned Pumpkin Cookies
Pumpkin Snickerdoodle Cookies
Equipment
Ingredients
- ½ cup unsalted butter melted
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons pumpkin puree
- 1 and ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Cinnamon Sugar Mixture
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- Stir together the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
- Cover the dough and chill for 30 minutes or up to 3 days. Chilling is mandatory.
- Take dough of out fridge. Preheat oven to 350°F.
- Mix together remaining ¼ cup of sugar and ½ teaspoon cinnamon. Roll about 1 ½ tablespoons of dough into a ball, then coat in cinnamon sugar. Be generous! Repeat with the rest of the dough.
- Spread out on cookie sheet. Lightly press down to flatten ball as the cookies will spread slightly.
- Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked but will continue cooking enough as they cool. Allow cookies to cool on baking sheet for at least 10 minutes. The longer they cool the softer and chewier they will be!
Kelsey @ So Much Life says
I'm counting down the days until Sep 22 (first day of fall) when I get out all my fall decorations and start making fall recipes! Adding this one to the list!!
Madison | A Joyfully Mad Kitchen says
I won't tell a soul if you make these cookies before then 😉
Amanda says
Yessss I need these in my life ASAP.
Audrey White says
These look amazing! What are the nutrition facts?
Madison Wetherill says
Hi Audrey! I just added the nutrition info in the recipe section for you! 🙂
Katie says
Yum! These sound so so good! I'll have to make a GF version.
Michelle Nahom says
What a perfect fall cookie! And your photo is gorgeous! Thank you so much for linking them up with us at Foodie Fridays...yes, I know it was last week's linkup, I am behind the eight ball a bit! Trying to catch up! Have a wonderful weekend and I hope we will see you this week too!
Lisa Pray says
Ahh!! That photo of Azi is amazing!!! Love it! And these look amazing 🙂 🙂
meg - me with the three says
Haha... the doggie tongue!
Erin says
Umm, these cookies sound AMAZING, Madison! I love all things pumpkin and the fact that it's in cookies (and in a no-egg dough, at that!) makes me OH so happy! Pinned and definitely going to be making these beauties sometime soon!
Elle says
Oh gosh these look so amazing!!!
Keri Snyder says
Can't wait to try these! Adding to my to make list for next week!
Brita Long says
My post today is my Autumn Bucket List. 😀 But I haven't done anything from it yet, unless wearing a cute outfit tonight to Game Night counts. One of my goals is to wear a "blog-worthy" outfit at least once a week. Note that my goal did not include actually taking pictures of aforementioned outfit once a week, which is a relief since I've already changed back into my pjs.
Erika Carrubba says
These were delicious! Thank you so much for the special delivery, might have to try them on my own.
Madison says
Hehe! You're welcome 🙂 Glad you liked them!!
Alison Scofield says
I made these last night after seeing your post, and they are so good! I just happened to have some pumpkin left over from making pumpkin zucchini bread over the weekend (which quickly disappeared!) They are delicious!
The bottoms of mine got a little burnt, even though I put them on parchment paper like my mom always suggests. And we know you should always listen to mom...Anyway, did you bake yours right on the cookie sheet? Just curious for next time. They are still amazingly good!
Madison says
I'm glad you liked them!!
How long did you bake them for? I did put them right on a greased cookie sheet and the bottoms were a little more cooked than the rest but is normal I think!
Alison Scofield says
I had two sheets in the oven, so I baked them for about 14 min, then pulled them out. Probably too long? They were still not done at 10 min and wet looking, which is why I left them in. I'm no expert baker though, so was just kind of winging it!
Madison says
I would try 12 minutes next time and even if they don't seem all the way cooked, leave them to cool and they will cook more as they cool!
Alison Scofield says
Will do, thanks!
Haley Bohon says
These look FAB. And Azi's eyes peeking up at you! Bahahaha. Amazing.
Jenn says
I need to make these tonight. I have been craving something sweet and these might do the trick!
Devra Pomeroy says
I have been watching for you to post this! Those look great!! I will have to try them with gluten free flower.
Also love your dog! She looks like she has a lot of personality =) I have a lot of great pictures of our pupster Izzy like that too. She's always sitting by me in the kitchen because she knows I will inevitably make a mess that she can lick up. lol.
Devra Pomeroy | thePomeroyLife says
I have been watching for you to post this! Those look great!! I will have to try them with gluten free flower.
Also love your dog! She looks like she has a lot of personality =) I have a lot of great pictures of our pupster Izzy like that too. She's always sitting by me in the kitchen because she knows I will inevitably make a mess that she can lick up. lol.
Rachel Walker says
My mouth is literally watering. I'm about to go search my cabinets right now and see if I have the ingredients for these...YUM. I think if you added pumpkin to anything, I'd eat it.
Jenna Griffin says
yummmmmm yumidy yum. So making these!
Amy Hodgdon says
These look SO good!
Yay for everything pumpkin! 🙂
And your photography is awesome!
Elizabeth T says
Oh yum these look absolutely amazing! Definitely making these!!
Julie DenOuden says
These look delicious! I made my Fall Bucket List last week but now I need to start tackling it!
Becca Davis says
These look amazing!! Love the pictures of Azi:)
Sarah @ 12 Twenty Seven says
Yeahhhhhh, I'm gonna need to make these pronto! And the two pictures at the bottom of Azi totally made my day! 🙂
Paige Viollt says
Oh girl you speak my love language! Pumpkin Snickerdoodles are now added to me fall baking list!
Kasey Decker says
these look incredible. I'm going to have to add these to my fall bucket list!
Amy says
it is totally time for pumpkin everything - and these look delicious!
thanks for sharing!
Cassie Lee says
THANK YOU SO MUCH FOR SHARING MY POST!!! I'm flattered. I swooned over this post this morning in a half sleep and I didn't see the links until now! Anyways, I've also pinned this because I AM SO MAKING THESE IN A GLUTEN FREE VERSION! Or rather, making my husband make them hahaha
Nikol Murphy says
This. Is. Perfect!
I make pumpkin bread every year and have "just a little bit of pumpkin" left. It makes me nuts that I have to throw it away. Not anymore! The leftover pumpkin is the perfect amount for making a batch. Although, based on your comments - I'm not sure one batch will do!
Yay for cookies!
Morgan says
Azi is killing me!! What a cutie! I am going to have to make these cookies-- they look so good!! And I'm glad that they are Azi approved! 🙂
Megan Sybrant says
bahah that picture of your dog is amazing. I am really not a snickerdoodle fan but I may have to try these!
Delia says
Bahaha, I can see these are definitely Azi approved. I'm going to go ahead and say that they will soon be Ryan approved, too! I must bake these soon 🙂
Sarah @ 12 Twenty Seven says
Yeahhhhhh, I'm gonna need to make these pronto! And the two pictures at the bottom of Azi totally made my day! 🙂
Teresa says
I'm not a huge fan of pumpkin, but I will definitely have to try these! You had me at snickerdoodle. haha
Hayley says
Oh my goodness these look AMAZING! I am going to have to try these ASAP. I can just imagine how yummy they are with some coffee! Also, these pictures make me love Azi even more.
Madison says
How you have still not met her just blows my mind!! She's such a goober!
Hayley says
Oh my gosh, right?! I also know a little boy that would ADORE her! 🙂
Ladonna Watkins says
Oh, these look so good and I can't wait for my girls to make them. 🙂 I love this. "On Sunday we went to an apple orchard, and when I say orchard I mean someone's house, and picked apples!"
Too funny.
Jenna Brussee says
Yes! I have been waiting for you to share these ever since you mentioned them last week. My family loves snickerdoodles, so they are sure to love these. Those pictures of Azi are hysterical! Such a cute pup.
Jenna Owens (@aSavoryFeast) says
Yes! I have been waiting for you to share these ever since you mentioned them last week. My family loves snickerdoodles, so they are sure to love these. Those pictures of Azi are hysterical! Such a cute pup.
Jana Tolman says
Oh my gosh, you had me at pumpkin. And then snickerdoodle. And now I have to make these. 🙂
Kelsey Fargher says
Oh my goodness, Azi's face is so precious!!!
Kate says
Those look amazing! I've got a pumpkin snickerdoodle pin stashed away on Pinterest, and your pictures look so delicious. Time to start baking!
socalledhomemaker says
Yum! These look SO good.
Christine Everyday says
Yum! These look SO good.
Lauren Hooker says
I cannot wait to try these! Thanks so much for the recipe, Madison. And those pictures of Azi still have me smiling - so cute!