If you love snickerdoodle cookies, you are going to love this pumpkin snickerdoodles recipe. They have all of the texture you love in the original cookie with a pumpkin and pumpkin pie spice upgrade. They are the perfect fall cookie.
Jazz up your classic snickerdoodles with pumpkin puree and extra spice. This recipe is a fabulous way to put an autumnal spin on dessert, but feel free to make them all year long.
Snickerdoodles are a cult favorite with a lot of people. They go nuts over the soft tangy interior and the sweet spicy cinnamon coating.
They are a staple on Christmas cookie trays and to many people it is just not the holiday season without them. But there is no reason to have to wait until November or December to bake them.
Stir in some pumpkin puree and roll them in pumpkin pie spice to make them a favorite in the fall too. Go ahead and make a batch now, another in October, and yet another as the date on the calendar gets a little closer to Thanksgiving.
Luckily, these pumpkin snickerdoodles are easy to make. So making multiple batches throughout the season won’t be hard!
Make The Dough Ahead Of Time
You can make the dough up to three days in advance of when you plan to bake it. Just cover it and store it in the refrigerator.
Cookie dough also freeze well. I like to scoop the dough into balls and freeze them (without the cinnamon sugar coating) on a cookie sheet for an hour or two.
Then transfer them to a freezer bag to freeze for up to three months. Just pull out the frozen dough, roll it in the cinnamon sugar, and bake pumpkin snickerdoodles when you are ready.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Carlee’s Tips and Tricks
You can skip the flattening stage of the cookies, if you don’t mind them being those smaller, pudgy style cookies. They taste delicious and will have extra soft middles, bake them the same amount of time either way.
If you want them to fall a little more and be a little less puffy, you can reduce the baking soda to half the amount and do all the mixing by hand instead.
If you like the classic tart taste of a snickerdoodle, you can up the tartar amount by double as the pumpkin pie spice does drown it out a bit.
If you don’t have cream of tartar, you can substitute 2 teaspoons of baking powder in place of the baking soda and cream of tartar mix. You won’t have the same tangy undertone, but you will still have a soft tasty cookie.
Make sure you are using 100% pumpkin puree in the dough. Don’t accidentally use a can of pumpkin pie filling. They are different and will yield different results.
Storage
Pumpkin snickerdoodle cookies can be stored in an airtight container for up to a week. For longer storage, freeze baked cookies for up to 3 months.
Pumpkin Snickerdoodle Cookies
Ingredients
- 1¾ cups granulated sugar divided
- ½ cup unsalted butter
- ½ cup pumpkin puree
- 2 eggs
- 1 Tablespoon vanilla extract
- 3 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ Tablespoons pumpkin pie spice divided
- 1 Tablespoon cinnamon
Instructions
- In a large bowl, cream together the butter, pumpkin puree, and 1½ cups sugar using a hand mixer. Beat the mixture for at least a minute or until fluffy and pale.½ cup unsalted butter, ½ cup pumpkin puree
- Add the eggs, 1 Tablespoon pumpkin pie spice, vanilla, and cream of tartar. Beat until incorporated.2 eggs, 1 Tablespoon vanilla extract, 2 teaspoons cream of tartar
- Add the flour, salt, and baking soda to the bowl, mix until just combined.3 cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Put plastic over the bowl and refrigerate for about 1 hour or until chilled through. You can leave the dough in the refrigerator for up to 3 days.
- Preheat the oven to 350°F and line a standard cookie sheet with baking or parchment paper.
- In a small bowl, combine the remaining ¼ cup sugar, ½ Tablespoon pumpkin pie spice, and the cinnamon. Whisk together until fully combined.1 Tablespoon cinnamon
- Roll the chilled cookie dough into 1-inch balls and roll in the sugar mixture until well-coated.
- Place cookie dough balls on the prepared baking sheet, 2 inches apart.
- Using a glass, lightly press down the cookies until flat, but not super flat, about ¼ inch thick.
- Bake for 10 minutes, then remove from the oven and let them sit for 10 minutes. Enjoy!
Notes
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
More Great Cinnamon Cookie Recipes
Get social!
Recipes in your inbox
I’m glad!
Is it ok to chill overnight?
Yes. You can chill it a couple of days ahead of baking if you need to.
You know I’m so in! I’ve made the pumpkin snickerdoodle muffins before but never cookies….oh soon, very soon! YUM!
You should make some for sure!