This Pumpkin Snickerdoodle Cookie Recipe brings cozy fall vibes in every bite with soft centers, crisp edges, and a pumpkin-spiced sugar crust.
On a pumpkin kick? Try Pumpkin Oatmeal Cookies, Pumpkin Bread, or Pumpkin Bars next.
author’s note
Pumpkin Snickerdoodles That Vanish Off the Plate in Minutes!
I love snickerdoodles. I’ve shared the classics, caramel snickerdoodles, and even snickerdoodle blondies. But as soon as the first crisp morning rolled in this fall, I couldn’t stop thinking about making a pumpkin version.
I tested and tweaked this recipe more times than I’d like to admit, softening the pumpkin flavor without making the cookies cakey, balancing the warm spices, and getting that perfect sugar crust. When I finally nailed it, I couldn’t stop eating them (and neither could my kids). These have quickly climbed the list of my all-time favorite fall cookies, and I think they’ll win you over too.
Pumpkin Snickerdoodle Cookie Recipe Ingredients:
| Ingredient | Swaps/Tips |
|---|---|
| Pumpkin Puree | Use 100% pure pumpkin, not pumpkin pie filling. Dab pumpkin with paper towels to remove extra moisture. |
| Unsalted Butter | Salted butter works, just reduce added salt. Higher quality butter gives richer flavor. |
| Sugar (White & Brown) | Use light brown for mild flavor or dark brown for deeper molasses notes. |
| Cream of Tartar | No real substitute if you want authentic snickerdoodle texture. |
| Pumpkin Pie Spice + Cinnamon | Adjust spices to taste, or make your own mix with cinnamon, nutmeg, cloves, and allspice. |
How To Make Pumpkin Snickerdoodle Cookie Recipe
- Wet Ingredients: Melt and cool butter, then whisk with both sugars until smooth. Stir in pumpkin puree and vanilla.
- Mix Dry Ingredients: Combine flour, cream of tartar, baking soda, salt, and spices.
- Combine: Add dry ingredients into wet until just combined. Don’t overmix.
- Chill: Scoop dough into tall balls, roll in cinnamon-pumpkin sugar, and chill until firm.
- Bake: Bake until edges are set and tops look slightly crackly. Cool on wire racks.
Featured Comment
“They really are THE BEST. I’ve made them 6 times this holiday season.”
– Al
No Eggs?
Yes, that’s right! This Pumpkin Snickerdoodles recipe contains no eggs. The pumpkin replaces the need for eggs.
Pumpkin Snickerdoodle Cookie Recipe Tips
- Pumpkin: Use a dense, non-watery pumpkin like Libby’s® for a better pumpkin flavor.
- Flour: Weigh your flour to get 390 grams for perfect pumpkin cookies every time.
- Dough Shape: Shape dough into tall, thin balls for chewy middles and crunchy edges.
- Chilling: So important for the right texture and to prevent spreading, especially with melted butter.
More Delicious Pumpkin Recipes:
Desserts
Healthy Pumpkin Bread
Desserts
Pumpkin Cheesecake Bars
Desserts
Cake Mix Pumpkin Cookies
Breakfast
Pumpkin Scones Recipe
Pumpkin Snickerdoodle Cookie Recipe
Video
Equipment
- Sheet pan (15" x 10") lined
Ingredients
- 16 tablespoons unsalted butter melted
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar firmly packed
- 6 tablespoons pumpkin
- 1/2 tablespoon vanilla extract
- 2-3/4 cups flour see note 1
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1-1/2 teaspoons pumpkin pie spice
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- In a large microwave-safe bowl, melt the butter, then set it aside to cool to room temperature. Ensure the butter is not hot to prevent greasy cookies.
- Once butter is cooled, add to a large bowl. Add in both sugars; whisk until smooth. Mix in pumpkin and vanilla extract until combined.
- In a separate bowl, combine flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. Whisk to combine.
- Combine dry ingredients with wet, mixing until just combined. Avoid overmixing. Cover and chill dough for 30 minutes.
- Portion the dough into 45-gram, or roughly 2-tablespoon, balls. Combine granulated sugar and pumpkin pie spice for the spiced sugar coating. Roll the dough balls generously in the spiced sugar mixture. Add the shaped and rolled dough balls to a plate and place in the fridge for 30 minutes.
- While the dough chills, preheat oven to 350°F. Place 6 dough balls on a lined sheet with ample space between each. Bake for 9–12 minutes, aiming for slight underbaking. Let them sit on the tray for 5 minutes before moving to a cooling rack.
- Remove and let stand on cookie sheet for 5 minutes before removing to a cooling rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin Snickerdoodle Cookie Recipe FAQs
Pumpkin Snickerdoodles might turn out flat and crispy if there’s too much butter, not enough flour, or if the dough isn’t chilled enough. Measure ingredients carefully and chill the dough well for the best results.
Cream of tartar gives Pumpkin Snickerdoodles their classic tangy flavor and helps them stay soft and chewy.
Yes, freeze the uncooked dough by shaping it into balls, rolling them in cinnamon sugar, and freezing them on a sheet pan. Then, store the frozen dough balls in an airtight container or bag.
Keep cookies in an airtight container at room temperature for 2-3 days or freeze the cookie dough for up to 3 months.
Variations
- Stir in white chocolate chips for creamy sweetness.
- Mix in dark chocolate chips for rich contrast.
- Add chopped nuts (pecans or walnuts) for crunch.
- Press a Rolo® in the center for gooey caramel-filled cpumpkin snickerdoodle cookie recipe.
- Sprinkle with sea salt flakes before baking for a sweet-salty combo.
Absolutely fantastic cookies! One note, if you use softened butter instead of mostly melted butter, there is no need to refrigerate dough before shaping and baking. Made these today using the softened butter, and they came out perfectly.
Yay!! I’m so happy you enjoyed them! Thanks Nancy!
I have never made such perfect cookies! The tip about making tall dough balls changed my culinary life. So soft and chewy. My coworkers inhaled them!
So happy to hear that!! Thank you for the comment Laura 🙂
I usually make my snickerdoodles with shortening rather than butter. Any reason why that wouldn’t work here?
I don’t bake a whole ton with shortening so I really don’t know how these cookies would end up with it; sorry to not be of more help.
Not sure if you know but most canned pumpkin is not actually pumpkin at all but usually butternut squash. I wanted to make the tastiest pumpkin pies so bought multiple types of pie pumpkins and other squashes and got baking and tasting. HoneyNut squash is the hands down winner (it has to be ripe minimal green or else it is too watery). They are very easy to bake and small so you can bake a few at once. They have a rich orange color, dense yet smooth consistency and rich “pumpkin” nut flavor. Actual pumpkin is kind of yellow and bland not the traditional “pumpkin” color or flavor you think of. Long story short it made the most wonderful cookies so I highly recommend you give it a try sometime.
Just confirming, this recipe doesn’t use any eggs?
Correct! 🙂
I knew I would love these because I love your original snickerdoodles! Shaping the dough into tall balls is GENIUS! They bake up perfectly, with that extra soft middle which is to die for! I love the little extra spice in these–perfect for a fall cookie! And if you don’t know Chelsea personally, she really is as nice as she seems! We live in the same city, and when I told her I was making a bunch of her pumpkin recipes for a bridal shower, she offered to make the snickerdoodles for me! She brought me over 2 plates of fresh-baked cookies that truly looked and tasted as good as they do in her pictures! What a sweetheart, and an incredible cook!
You are soooo cute!!!! <3 Thank you so much Jana!! 🙂
So I am OCD about following a recipe. The flour was spooned in, and well, they dont bake well. (And I made dough for 6, Yes, SIX batches. So even is off again took out of the fridge and need to warm up to add a little flour, just so it will cook. But for flavor. I gave it 4 stars,
Thanks for the feedback! 🙂
These cookies are amazing!!!
Where I live, there is no Libby’s solid pumpkin available. So, I have to replace it. I’ve picked a squash about 1-kilo weight, cut it into 2-inch chunks and microwaved it on 800w for 10 min. Then scooped out 6tbl spoons for the recipe. My cookies weren’t as pretty as yours, but tasted delicious! Thank you, Chelsea!
Ahh i’m SO glad you were able to make these work! And that you enjoyed them! I’m sure they looked amazing! Thanks Natali!! 🙂
great fall cookies, thanks for the recipe and a nice change from my regular choc chip cookies!
hey girl- these cookies look so yummy!
I haven’t tried the recipe yet, but I want to thank you for always giving extra “tips”, this time explaining about the effects of melted butter, and the need for chilling the dough. If I understand the reasons for instructions, I will follow them so much better, and I will have the knowledge to apply to other recipes. Your experience is so valuable ! Looking forward to making these cookies, sound wonderful !
Ahh thank you Cathleen!! You are seriously going to love these cookies! 🙂