Pumpkin Snickerdoodles

Last Updated on September 22, 2019 by Heather

Pumpkin Snickerdoodles are the perfect combination of a classic snickerdoodle and soft pumpkin cookies. Super soft and chewy, made with real pumpkin and ready to eat in just 9 minutes, these Pumpkin Snickerdoodles are the perfect fall flavored cookie. 

As a huge fan of anything pumpkin, it seems odd to me that it took so long for me to try my hand at pumpkin cookies.  

I have Pumpkin Crunch Cake and Pumpkin Ravioli and Pumpkin Cobbler but nope, no cookies.  

What does one do with a pumpkin cookie?  Does it get frosted?  Does it get stuffed with cream cheese? Does it get dredged through cinnamon and set on fire?  What??

WHAT ARE PUMPKIN SNICKERDOODLES?

Pumpkin Snickerdoodles are the perfect combination of the two best cookies ever! Take soft chewy snickerdoodles and add in some fresh pumpkin.

So, let’s walk through this .. soft baked? (check!) … already packed with cinnamon goodness? (check! check!) .. easy to make and only takes 9 minutes to bake? (check! check! check!)

WHY THESE PUMPKIN COOKIES ARE THE BEST!

These are my favorite fall cookies for a few reasons. First, these cookies are fall-spiced with all of your favorite flavors. Second, these pumpkin snickerdoodles are ready to eat in just 9 minutes! Hello!

To make these pumpkin cookies, you will need:

• Butter
• Sugar – brown and granulated
• Eggs
• Flour
• Baking soda and baking powder
• Pumpkin puree
• Fall flavored spices

HOW TO MAKE PUMPKIN SNICKERDOODLES

Start by preheating your oven to 350 degrees and lining a baking tray with parchment paper or spraying with non-stick spray.
In a large bowl, combine butter, sugars and eggs until thoroughly mixed.

Add you pumpkin puree to the mixture and combine.

In a separate bowl, combine flour, cream of tartar, baking soda, baking powder, spices and salt.

Slowly add the dry ingredients to the butter mixture in small increments, mixing completely until all has been incorporated.

Refrigerate your cookie dough for 20-30 minutes. Chilling the cookie dough helps to prevent the cookies from spreading too much in the oven.

Once chilled, combine the last 3 tablespoons of sugar and cinnamon in a small bowl. This will be for your coating.

Roll dough into 1 inch balls and then roll through the cinnamon sugar to fully coat before placing them on a cookie sheet prepared with nonstick spray or lined with parchment paper.

Flatten the cookies slightly as they will not spread much and bake for 9 minutes… no more, no less.

Remove from oven and let cool for 5 minutes before transferring the cookies to a cooling rack.

Once completely cool, move cookies to an airtight container or zip top bag where they will stay fresh at room temperature for up to 7 days… like they are going to last that long! #nope

BAKING TIPS FOR PUMPKIN SNICKERDOODLE COOKIES

• You want to make sure you are measuring your flour correctly. If you scoop out a measuring cup of flour directly from the bag, you will pack in way too much flour which will result in cake-like cookies. To avoid this, spoon the flour into the measuring cup until its overfilled and then use the back of a butter knife to level the measuring cup at the top. Now you have the perfect flour measurement!
• Make sure you are using pumpkin puree in these cookies and not pumpkin pie filling. The cans usually look similar so be sure to grab the right one. 
• Don’t skip the step of chilling your cookie dough for at least 30 minutes so your cookies don’t spread too much in the oven.

CAN YOU FREEZE THE SNICKERDOODLE DOUGH?

Yes!!! To freeze this dough, simply follow the steps above and once you form the cookie dough balls and have them on a sheet pan, move your baking pan to the freezer.

When the cookie balls are hard, transfer them to a plastic bag or airtight container and you can store them in the freezer for up to three months.

When you’re ready to bake them, take the frozen cookie dough balls and bake them straight from the freezer. You will want to add a couple of extra minutes of baking time so keep an eye on them!

Looking for more easy pumpkin recipes? Don’t forget to check out these other pumpin recipe ideas I know you will love!

• Pumpkin Spice Cake with Cream Cheese Frosting
• No Bake Pumpkin Cheesecake Pie
• Pumpkin Cupcakes
• Pumpkin Crinkle Cookies

Enjoy!

If you’ve tried these Pumpkin Snickerdoole Cookies or any other recipe on this website, please don’t forget to rate the recipe and let me know how you it came out in the comments below.

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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are the perfect combination of a classic snickerdoodle and soft pumpin cookies. Super soft and chewy, made with real pumpkin and ready to eat in just 9 minutes, these Pumpkin Snickerdoodles are the perfect fall flavored cookie. 

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 9 minutes

Chill Time: 30 minutes

Total Time: 49 minutes

Servings: 48 Cookies

Calories: 68.9kcal

Author: Heather - A Wicked Whisk

Ingredients

Pumpkin Snickerdoodle Dough

• 1/2 cup butter softened
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs room temperature
• 2-2/3 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 6 tablespoons pumpkin puree
• 1 teaspoon pumpkin spice
• 1/4 teaspoon cream of tartar
• 1 teaspoon cinnamon

For Cookie Rolling

• 3 tablespoons sugar
• 3 tablespoons cinnamon

Instructions

• Preheat your oven to 350 degrees and line a baking tray with parchment paper or spray with non-stick spray.
• In a large bowl, combine butter, sugars and eggs until thoroughly mixed. Mix in the pumpkin. In a separate bowl, combine flour, cream of tartar, baking soda, baking powder, spices and salt.
• Slowly add the dry ingredients to the butter mixture in small increments, mixing completely until all has been incorporated.
• Refrigerate your cookie dough for 20-30 minutes
• Once your dough has chilled, combine the last 3 tablespoons of sugar and cinnamon in a small bowl.
• Roll dough into 1 inch balls and then roll through the cinnamon sugar to fully coat before placing them on a cookie sheet prepared with nonstick spray or lined with parchment paper. Flatten the cookies slightly as they will not spread much.
• Bake for 9 minutes... no more, no less.
• Remove from oven and let cool for 5 minutes before transferring the cookies to a cooling rack.Once completely cool, move cookies to an airtight container or zip top bag.

Notes

BAKING TIPS FOR PUMPKIN SNICKERDOODLE COOKIES

• You want to make sure you are measuring your flour correctly. If you scoop out a measuring cup of flour directly from the bag, you will pack in way too much flour which will result in cake-like cookies. To avoid this, spoon the flour into the measuring cup until its overfilled and then use the back of a butter knife to level the measuring cup at the top. Now you have the perfect flour measurement!
• Make sure you are using pumpkin puree in these cookies and not pumpkin pie filling. The cans usually look similar so be sure to grab the right one. 
• Don't skip the step of chilling your cookie dough for at least 30 minutes so your cookies don’t spread too much in the oven.

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Nutrition

Serving: 48g | Calories: 68.9kcal | Carbohydrates: 12.4g | Protein: 1g | Fat: 2.1g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.6g | Cholesterol: 12.9mg | Sodium: 46.5mg | Potassium: 22.9mg | Fiber: 0.6g | Sugar: 6.5g | Vitamin A: 320IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.5mg

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Update Notes: This post was originally published in December of 2015 but was republished with an updated recipe, new photos, step by step instructions and tips in September of 2019.