Go Back
+ servings
pumpkin snickerdoole cookies stacked up
Print Recipe
5 from 1 vote

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. 
Prep Time10 mins
Cook Time9 mins
Chill Time30 mins
Total Time49 mins
Course: Dessert
Cuisine: American
Servings: 48 Cookies
Calories: 68.9kcal


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


  • 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.



  • 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.


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