Pumpkin Snickerdoodle Cookies Recipe

These easy Pumpkin Snickerdoodles are a Fall twist on the classic snickerdoodle. Made with real pumpkin puree and plenty of pumpkin pie spice, they’re rolled in pumpkin-spiced sugar and baked until soft and tender.

If you love snickerdoodle cookies, you’ll adore this autumnal version. These Pumpkin Snickerdoodles use real pumpkin puree and warm pumpkin pie spice for a cozy, spiced cookie that stays soft and tall. They pair wonderfully with a hot mug of spiced cocoa or coffee and are ideal for holiday cookie trays or cozy weekend baking.

Why this recipe works

• Real pumpkin puree adds moisture and subtle pumpkin flavor without overwhelming the cookie.
• Rolling the dough in pumpkin pie spice sugar amplifies the warm, autumnal spices.
• Cream of tartar is included for the classic snickerdoodle tang and texture.
• The recipe uses just ¼ cup pumpkin, perfect for using leftover pumpkin from other recipes.

Ingredients and substitutions

Below are notes and substitution tips for the ingredients. The full ingredient amounts are listed in the recipe card further down the page.

1. Unsalted butter — softened at room temperature. Salted butter can be used if you omit the added salt in the recipe.
2. Sugar — both brown and granulated sugar are used. Light or dark brown sugar both work; dark will add deeper caramel notes.
3. Pumpkin puree — canned pumpkin or homemade pumpkin purée will both work. Use pure pumpkin puree, not pumpkin pie filling (which contains added sugar and spices).
4. Egg — one large egg to bind the dough.
5. Vanilla extract — enhances overall flavor alongside the pumpkin pie spice.
6. Flour — all-purpose flour gives the right structure.
7. Baking soda & cream of tartar — used together to leaven the cookies and provide a classic snickerdoodle character. If omitting cream of tartar, omit the baking soda and increase baking powder to 1 teaspoon.
8. Baking powder — adds extra lift so cookies stay soft and tall.
9. Salt — balances sweetness and rounds out flavor. If using table salt, use slightly less than the kosher amount.
10. Pumpkin pie spice — main spice profile; divided so part flavors the dough and part is mixed with sugar for rolling.

Tools you’ll need

A stand mixer or electric hand mixer will make creaming the butter and sugars effortless. A medium cookie scoop (about 1.5 tablespoons) helps portion uniform cookies, but a tablespoon or your hands will work too. A baking sheet lined with parchment makes baking and clean up easy.

How to make pumpkin snickerdoodles

Here is an overview of the method. The printable recipe below includes exact measurements and step-by-step instructions.

Cream the sugars and softened butter until light and fluffy. Add pumpkin puree, egg, and vanilla, mixing until fully incorporated. In a separate bowl, whisk together the flour, baking soda, cream of tartar, baking powder, salt, and part of the pumpkin pie spice. Add the dry ingredients to the wet on low speed and mix until just combined.

Tip: The dough will be soft and slightly wet. Chill it in the refrigerator for at least an hour to make it easier to shape.

Portion the dough into roughly 1-ounce balls (about 1½” in diameter), roll each ball in the pumpkin-spice sugar, place on a parchment-lined baking sheet about 2″ apart, and flatten lightly if you prefer a thinner cookie. Bake at 375°F for 10–11 minutes, then let cool briefly on the baking sheet before transferring to a wire rack.

More baker’s tips

• Room temperature ingredients — allow refrigerated ingredients to come to room temperature so they combine smoothly.
• Use a kitchen scale — weighing ingredients and dough portions gives consistent results.
• Chill the dough — the dough is soft and sticky; chilling helps with shaping and prevents excessive spreading.
• To flatten or not — pressing dough balls before baking encourages even spread. Skipping this step produces taller, dome-shaped cookies.

FAQs

Storage

• Room temperature: Store in an airtight container for up to one week.
• Refrigerator: Not necessary for short-term storage.
• Freezer: Baked cookies freeze well for up to three months.

Making ahead

You can prepare the dough a few days ahead and keep it refrigerated for up to 3 days. Portion and shape the dough when ready to bake, or freeze shaped but uncoated dough balls for up to 3 months. Thaw in the refrigerator or at room temperature about 30 minutes before rolling in the spiced sugar and baking.

Variations

• Add up to 1 cup of mix-ins such as white chocolate chips, semisweet chips, chopped walnuts, or pecans.
• Top or sandwich with cream cheese frosting for extra indulgence.

Pumpkin Snickerdoodles

Equipment

• Stand mixer or electric hand mixer
• Kitchen scale (optional, for precision)
• Baking sheet and parchment paper
• Cookie scoop (1.5 tbsp) or tablespoon

Ingredients

• 4 oz unsalted butter, room temperature (113 g)
• ¼ cup brown sugar (50 g)
• ½ cup + 1 tbsp granulated sugar, divided (101 g)
• ¼ cup pumpkin puree (58 g)
• 1 large egg
• 1 tsp pure vanilla extract
• 1½ cups all-purpose flour (195 g)
• ½ tsp baking soda
• ½ tsp cream of tartar
• ½ tsp baking powder
• ¼ tsp kosher salt
• 2 tsp pumpkin pie spice, divided

Instructions

1. Measure the granulated sugar and reserve 3 tablespoons for the topping.
2. In a mixing bowl, beat the remaining granulated sugar, brown sugar, and softened butter until combined and fluffy, about 1 minute. Add the pumpkin puree, egg, and vanilla; beat until fully incorporated.
3. In a separate bowl, sift or whisk together the flour, baking soda, cream of tartar, baking powder, 1 teaspoon pumpkin pie spice, and salt. Add the dry ingredients to the wet mixture on low speed and mix until just combined. Scrape the bowl as needed.
4. Cover and chill the dough in the refrigerator for at least 1 hour or overnight.
5. Preheat the oven to 375°F (190°C).
6. Mix the reserved 3 tablespoons granulated sugar with the remaining 1 teaspoon pumpkin pie spice in a shallow dish for rolling.
7. Use a medium cookie scoop to portion dough into about 19 balls (≈1 oz each). Roll each ball in the spiced sugar to coat, and place on a parchment-lined baking sheet about 2″ apart. If you prefer thinner cookies, gently flatten each ball with the bottom of a measuring cup.
8. Bake for 10–11 minutes, until set around the edges but still soft in the center.
9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Bring refrigerated ingredients to room temperature before starting for best texture.
• A kitchen scale helps with consistent portions and reliable results.
• If the dough becomes too sticky while working, rub your hands lightly with oil or melted butter to prevent sticking.
• To make ahead: dough can be refrigerated up to 3 days or frozen (shaped but uncoated) up to 3 months. Thaw briefly before rolling in spiced sugar and baking.

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