Pumpkin Snickerdoodles

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Snickerdoodle cookies get even better with the addition of pumpkin and pumpkin pie spice. These soft pumpkin snickerdoodles are a perfect excuse to make a Christmas classic in the fall too!

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!

Tips and tricks

These cookies are best stored in a sealed container at room temperature in a place that is cool and dry. They will last for about a week on the counter.

Cookies do not store well in the refrigerator, they tend to actually go stale quicker. For longer storage, freeze for up to 3 months.

Alternatively, you can do 2 sticks of unsalted butter and only 1 egg if you want a butterier taste. Either way they will be delicious.

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.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, 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.

How do I store pumpkin snickerdoodles?

Snickerdoodles can be stored in an airtight container for up to a week. For longer storage, freeze baked cookies for up to 3 months.

More fall cookie recipes

Cinnamon brown sugar cookies are perfect for rolling out and cutting into shapes. They are based on our favorite sugar cookies, but have the goodness of cinnamon and brown sugar baked right in!

Pumpkin jack-o-lantern cookies have pumpkin, oatmeal and chocolate chips baked inside. You can make them as round drop cookies, but we like to shape them into pumpkins and use candy to make faces.

Chewy maple cinnamon cookies taste like autumn. They are nice big chewy cookies with real maple syrup and cinnamon baked inside.

What are your favorite cookies to bake during the fall? Let me know about them in the comments below!

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