Introduction

These Pumpkin Snickerdoodle Cookies combine the soft, tender texture of classic snickerdoodles with the warm flavors of pumpkin and pumpkin pie spice. Perfect for fall baking, they’re coated in a cinnamon-sugar mixture that adds a delightful crunch.

A close-up view of a stack of soft, round cookies with a cracked top texture, light golden brown in color with a dusting of granulated sugar and cinnamon powder on top. The cookies appear thick and chewy with a slightly darker golden edge. The background shows more cookies spread out over a white marbled surface, giving a cozy, homemade feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3⁄4 cup pumpkin puree
1 3⁄4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon cream of tartar
1⁄2 teaspoon salt
3⁄4 cup unsalted butter, melted and cooled
1⁄2 cup granulated sugar
1⁄2 cup light brown sugar, packed
2 large egg yolks
1 teaspoon vanilla extract
For the cinnamon-sugar coating:
1⁄4 cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Step 1: Line a large plate or tray with paper towels and spread the pumpkin puree evenly over the top. Add more paper towels on top, press down gently, and let it soak for at least 5 minutes, replacing the top paper towels after 2 minutes.
Step 2: Preheat the oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper.
Step 3: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt until well combined. Set aside.
Step 4: In a large mixing bowl, beat the melted butter with the granulated sugar and brown sugar until smooth. Add the egg yolks and vanilla extract, mixing until fully incorporated.
Step 5: Remove the paper towels from the pumpkin puree and carefully scrape off any moisture from the bottom towels. Add the pumpkin to the wet ingredients and mix well.
Step 6: Gently fold the dry ingredients into the wet ingredients by hand until just combined. Cover the bowl with plastic wrap and refrigerate the dough for 30 to 60 minutes.
Step 7: In a small bowl, mix the granulated sugar and ground cinnamon for the coating.
Step 8: Once the dough is chilled, scoop out 1 1/2 tablespoon-sized balls. Roll each ball thoroughly in the cinnamon-sugar mixture to coat.
Step 9: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, or until the edges turn lightly golden and the centers are set but still soft.
Step 10: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

Ensure you use pure pumpkin puree, not pumpkin pie filling, to avoid overpowering spices in the cookies.
Measure flour using the spoon-and-level method for accuracy and best texture.
Don’t skip the paper towels; removing excess moisture from the pumpkin prevents soggy dough.
For a richer flavor, try adding a pinch of nutmeg or cloves to the dry ingredients.
These cookies can be dipped in melted white or dark chocolate once cooled for an indulgent twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months. To reheat, warm in a 300°F oven for 5–7 minutes to refresh their soft texture.

How to Serve

The image shows a stack of soft, round cookies with a cracked surface and a light golden brown color. Each cookie has a slightly darker center with sugar crystals sprinkled on top, creating a textured look with a mix of smooth and rough areas. The cookies are closely placed next to each other on a white surface with a white marbled texture, adding a clean and bright background. The top cookie is centered, catching the light and highlighting its grainy, sugar-coated texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute canned pumpkin for fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe. Just be sure it’s plain pumpkin puree and not pumpkin pie filling, which contains added spices and sugars.

Why do I need to press the pumpkin in paper towels?

Pressing the pumpkin removes excess moisture that can make the dough too wet and affect the cookie’s texture, helping ensure a soft but firm cookie.

Pumpkin Snickerdoodle Cookies Recipe

Print Recipe

★★★★★

5 from 87 reviews

Delight in these soft and tender Pumpkin Snickerdoodle Cookies, infused with warm pumpkin pie spices and coated in a classic cinnamon-sugar blend. Perfectly moist with a subtle pumpkin flavor, these cookies are a seasonal twist on the beloved snickerdoodle, ideal for fall gatherings or cozy treats.

Author: Maya
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Total Time: 1 hour 15 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookies

3/4 cup pumpkin puree
1 3/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup unsalted butter, melted and cooled
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large egg yolks
1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating

1/4 cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Drain the Pumpkin Puree: Line a large plate or tray with paper towels and spread the pumpkin puree evenly on top. Cover with additional paper towels, gently press down, and let soak for at least 5 minutes, replacing the top paper towels after 2 minutes to remove excess moisture.
Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until well combined. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the melted and cooled unsalted butter with granulated sugar and light brown sugar until smooth and well combined.
Add Egg Yolks and Vanilla: Blend in the egg yolks and vanilla extract to the butter and sugar mixture until fully incorporated.
Add Pumpkin Puree: Remove the paper towels from the pumpkin, scrape off the puree, and add it to the wet ingredients. Mix until evenly combined.
Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture by hand until just combined. Avoid overmixing to maintain cookie tenderness.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 to 60 minutes to firm up for easier handling and better texture.
Prepare Cinnamon-Sugar Coating: In a small bowl, combine granulated sugar and ground cinnamon for rolling the cookie dough balls.
Form and Coat Cookie Dough Balls: Once chilled, portion the dough into 1 1/2 tablespoon-sized balls. Roll each ball thoroughly in the cinnamon-sugar mixture to coat completely.
Arrange and Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes or until cookie edges are lightly golden and centers are set but still soft.
Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Pumpkin Snickerdoodle Cookies!

Notes

Double Check!: Ensure you are using plain pumpkin puree, not pumpkin pie filling, as the latter contains spices that can overpower the flavor.
Measure Accurately: Use the spoon and level method when measuring flour to get precise amounts for the best texture.
Don’t Skip the Paper Towels: Removing excess moisture from the pumpkin puree is crucial for the right cookie consistency.

Keywords: Pumpkin Snickerdoodle Cookies, Pumpkin Cookies, Snickerdoodle, Fall Cookies, Autumn Desserts, Pumpkin Pie Spice Cookies