Pumpkin Snickerdoodles – melt in your mouth pumpkin cookies rolled in a combination of sugar and pumpkin pie spice. This is the perfect pumpkin cookie recipe!
Pumpkin Snickerdoodles
Snickerdoodle cookies are a family favorite, and these Pumpkin Snickerdoodles are the perfect way to kick-off the season of all things pumpkin spice. These cookies got rave reviews from both my husband and my kids. My husband said they were just the perfect amount of pumpkin and my kids LOVED the way they smelled baking! Tender and soft, Pumpkin Snickerdoodles are rolled in a combination of pumpkin pie spice and sugar for the perfect crispy and chewy outside. If you like snickerdoodles and all things pumpkin spice, you are going to love these cookies!
How to Make Pumpkin Snickerdoodles
- This recipe is slightly different than making traditional cookies in that you are not going to combine the sugar and butter for the first step.
- Mix the softened butter, then combine with sugar, pumpkin, vanilla extract, baking powder, pumpkin pie spice and salt.
- Stir in the egg, followed by the flour. Then it’s time to chill.
- The dough will be very soft, so it will need to chill for at least two hours.
- Once the dough has firmed up, it’s time to scoop.
- Gently roll the dough into a ball and coat in cinnamon sugar mixture.
- Place on a baking sheet lined with a Silpat silicone liner or parchment paper and bake at 350 degrees for about 10 minutes. If you are using dark colored baking sheets, you may need to shorten the baking time.
Cookie Scoop
I finally purchased a cookie scoop and I don’t know what took me so long. It is awesome and scoops the dough perfectly! This little scoop is making my baking life so much easier! Just look at that perfect little cookie dough scoop! I’m obsessed!
More Pumpkin Recipes:
Pumpkin Chocolate Chip Cookies
More Cookie Recipes:
There you have it, cinnamon sugar pumpkin perfection!
Pumpkin Cookie Recipe
- 1 cup of unsalted butter softened
- 1/2 cup of 100% pure canned pumpkin
- 1 1/2 cups of granulated sugar
- 2 teaspoons of pure vanilla extract
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of pumpkin pie spice
- 1/2 teaspoon of salt
- 1 egg
- 2 2/3 cups of all-purpose flour
- For rolling:
- 1/2 cup of granulated sugar
- 1 tablespoon of pumpkin pie spice
- In the bowl of a stand mixer, beat room temperature butter on medium speed for about 30 seconds, just until smooth.
- Add sugar, pumpkin, vanilla extract, baking powder, pumpkin pie spice and salt.
- Beat until well combined, about 2 minutes. Pause to scrape down sides of bowl as needed.
- Add egg and let combine.
Add flour and let mixture combine until all flour is incorporated, again scraping down sides of bowl as needed.
- Cover and refrigerate approximately two hours, until dough is a scoopable consistency.
- After two hours, preheat oven to 350 degrees.
- Combine remaining sugar and pumpkin pie spice on a spare piece of parchment paper or in a flat pie pan.
- Line baking sheets with non stick silicone liner, or parchment paper.
- Use a medium cookie scoop to scoop dough.
- Lightly roll dough into ball and coat with pumpkin pie spice sugar mixture.
- Place on baking sheet and bake for approximately 10 minutes.
Adapted from Better Homes and Garden Fall Baking Publication 2016 recipe for Pumpkin-Raisin Doodles
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Hi there,
Do you think we can let the dough chill for a day? If a made the batter one night, then baked them the day after, do you think that would be okay? Thanks!
For sure!
In the oven now! Can’t wait!
These cookies are dangerous!!!! I tried one straight out of the oven, then immediately ate three more right there! I don’t know what it is about these delicious cookies but I couldn’t stop eating them! Follow the recipe exactly and you’ll see what I mean. Happy holidays!
Thank you, Natalie! I agree! Love this recipe!
Can I use shortening instead of butter
I love the pumpkin snickerdoodles! But I was wondering if you think it would work to add some cream of tartar. I missed the traditional snickerdoodle taste that provides.
Question please.
I made a mistake and used a whole can of pumpkin (15oz). Was just in a zone, lol.
I don’t want to throw this out so please help…
If you’d doubled the recipe, and made sure the dough was chilled for long enough, I think the dough could’ve been saved. What did you end up doing?
These look AMAZING. Keeping this for fall!
I know what I will be enjoying this fall! These look like little bites of heaven! Delish!
LOVE snickerdoodles! Can’t wait to try these pumpkin ones for fall!
As if pumpkin cookies couldn’t get better. We all loved these!!
I love pumpkin and I love snickerdoodles, so this is perfect! These are so delicious and my girls love helping me make them!
My family loves these cookies! They are perfectly scrumptious!
Snickerdoodles are my favorite & adding pumpkin takes them up a notch!! Love them! They are soft & cinnamon & pumpkin are so good together!
As if snickerdoodles couldn’t get better. These are some of the very best!! The pumpkin and cinnamon combination is so good.
WOW these are looking like a thread to my diet! Gotta try these on cheat day
Just made snickerdoodle cookies! Now I need to add pumpkin, these look SO good!