These soft & chewy pumpkin snickerdoodles have that iconic taste and texture of regular snickerdoodles but with a Fall twist! Using real pumpkin & pumpkin pie spice, these cookies are about to become your new favorite cookie!
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Why I LOVE these pumpkin snickerdoodles
- Soft & Chewy: Just like a traditional snickerdoodle, these pumpkin snickerdoodles have that iconic chewy texture but filled with that cozy pumpkin flavor! Seriously the best fall cookie.
- Lightly spiced: I'm not a huge fan of heavily spiced pumpkin treats so I made sure to develop this recipe with the perfect balance of cinnamon & pumpkin spice flavor!
- Simple to make! I used basic ingredient methods & ratios so that you don't have to dirty too many dishes & measuring cups! Plus, no dough chilling required!
Ingredient Notes
Jump down to the full recipe card for the recipe amounts and condensed recipe instructions.
- Canned pumpkin puree: Note that this recipe uses canned pure pumpkin puree, not premade pumpkin pie filling! I recommend Libby's brand (as some brands are more watery). Adding this real pumpkin to the cookie gives it that iconic orange color & lots of moisture!
- Pumpkin pie spice: While there are recipes online to make your own, I find it much easier to just grab a bottle of pumpkin spice. It lasts forever & is perfect to keep on hand for Fall baking!
- Egg yolk: To avoid the mixture from being too wet (and therefore resulting in soggy & puffy cookies), we're using just the yolk of the egg. Save the egg white and toss into your morning omelet!
How to make pumpkin snickerdoodle cookies:
Jump down to the full recipe card for the recipe amounts and condensed recipe instructions.
Step 1: Blot water out of pumpkin
Layer 3 sheets of paper towels and place pumpkin puree (½ cup) in the center. Blot out the excess water until it reduces down to ¼ cup; it will resemble more of a playdoh texture.
Tip: Don't try to "squeeze" this through the paper towel, as it will rip and go everywhere. Simply blotting is enough!
Step 2: Make Dough
- In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter (½ cup, 1 stick), light brown sugar (½ cup), and granulated sugar (½ cup) for 1-2 minutes.
- Add in blotted pumpkin puree (¼ cup), egg yolk, and vanilla extract (2 teaspoons), then mix until just combined.
- Mix in baking soda (½ teaspoon), cinnamon (½ teaspoon), pumpkin pie spice (½ teaspoon), salt (½ teaspoon), and cream of tartar (optional, ½ teaspoon). Add in all-purpose flour (1 ½ cup) and mix just until all the flour disappears into the dough.
Step 3: Roll in Cinnamon Sugar & Flatten
- In a small bowl, make cinnamon-sugar coating by mixing together the 3 tablespoons granulated sugar and 1 tablepsoon cinnamon. Set aside.
- Scoop dough into ¼ cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, then coat in the cinnamon sugar mixture.
- Place on a light metal pan lined with parchment paper (the light metal will help them spread; dark metal pans will likely result in a puffier cookie).Flatten each dough ball into a ½" thick disc; this will also help them spread instead of be puffy.
Step 4: Bake
Bake at 350°F for 11-13 minutes. Do not overbake. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking. If desired, sprinkle some of the extra cinnamon sugar over the baked pumpkin spice snickerdoodles!
Tip: If your cookies puff up a bit, immediately tap the pan on the counter a few times to help them deflate. You want to do this immediately after removing from the oven. You can also flatten the tops of the dough balls even more for the next pan to help them spread.
Tips & Variations
- Don't skip blotting the pumpkin! Removing the extra water in the canned pumpkin is essential to a chewy cookie. If you don't do it, your cookies will be puffy, cakey, and may not bake in the center.
- Cream of tartar: this gives them a chewy texture & tangy flavor but if you don't have it, you can totally leave it out!
- Pumpkin spice: If you like a stronger pumpkin flavor, you can add up to 1 teaspoon of pumpkin spice!
- Add baking chips: Add white chocolate or butterscotch chips to make these even more decadent!
- Gluten-free or vegan: This recipe should work just fine using gluten-free all-purpose 1-to-1 flour or vegan butter! If you try it, be sure to leave me a comment letting me know how they turned out!
Storing & Freezing:
Storing: These have the best texture when enjoyed within 3 days but they can be in an airtight container for up to 4-5 days.
Freezing: Freeze in an airtight container for 1-2 months. For ultimate freshness, wrap each cookie in plastic wrap then place in an airtight container.
More Cozy Fall Recipes
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Soft & Chewy Pumpkin Snickerdoodles
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F.
- Layer 3 sheets of paper towels and place ½ cup canned pumpkin puree in the center. Blot out the excess water until it reduces down to ¼ cup; it will resemble more of a playdoh texture.
- In a large bowl, use an electric mixer on medium-high speed to cream softened ½ cup unsalted butter (1 stick), ½ cup light brown sugar, and ½ cup granulated sugar for 1-2 minutes.
- Add in blotted pumpkin puree (¼ cup), 1 egg yolk (no white!), and 2 teaspoons vanilla extract, then mix until just combined.
- Mix in ½ teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon pumpkin pie spice, ½ teaspoon salt, and ½ teaspoon cream of tartar (optional). Add in 1 ½ cups all-purpose flour and mix just until all the flour disappears into the dough.
- In a small bowl, make cinnamon-sugar coating by mixing together the 3 tablespoons granulated sugar and 1 tablespoon cinnamon. Set aside.
- Scoop dough into ¼ cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, then coat in the cinnamon sugar mixture.
- Place on a light metal pan lined with parchment paper (the light metal will help them spread; dark metal pans will likely result in a puffier cookie).Flatten each dough ball into a ½" thick disc; this will also help them spread instead of be puffy.
- Bake at 350°F for 11-13 minutes. Do not overbake. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking.*If your cookies puff up a bit, immediately tap the pan on the counter a few times to help them deflate. You want to do this immediately after removing from the oven. You can also flatten the tops of the dough balls even more for the next pan to help them spread.
- Allow to cool, then enjoy!
I honestly hate snickerdoodles so I am concerned with how incredible these were
I'm so glad you lived the Soft and Chewy Pumpkin Snickerdoodles, Elise! Thanks so much for taking time to leave a review!
I just made these cookies yesterday for my family and there’s only two left!! I added the white chocolate drizzle and that made these amazing. The only question I have is my dough was fairly wet…should I be adding more flour or putting them in the fridge?
I'm so glad you all loved them, Jacquelyn! Thank you for taking time to leave a review!
Just to double check, did you blot down the pumpkin to 1/4 cup? If so, you can try refrigerating the dough for 30 minutes.
You can also try lightly spraying your hands with a non-stick spray before rolling! Hope this helps!
I did blot it but didn’t measure it out to 1/4c but I will next time I make them soon! Otherwise I will try the suggestions you made. Thank you!
I love this recipe!! So yummy and the perfect fall flavor!
Thank you so much for leaving a review, Reagan!
These are so tasty!!! I actually froze a couple of them and just took them out to eat frozen and even that was amazing. Soft and chewy. Wish I would have frozen more.
You'll just have to make an extra batch next time to keep as a freezer stash! ;) Thank you so much for leaving a review, Becky! I really appreciate it!
Made these today and they were fabulous. I used the cream of tarter in mine. Family is drooling over these super soft chewy cookies. I did freeze a couple for my daughter in college.
So happy to hear you all love this recipe, Becky! Thank you so much for taking the time to leave a review!
the cookies are lovely, not cakey at all, chewy and cinnamony and all around a good time!
So glad you enjoyed the recipe! Thank you so much for leaving a review, Carly!
I tried these out as part of the monthly baking challenge and they are so so good!!! I am always hesitant with pumpkin cookies because they often turn out very cakey. I think the trick is blotting the excess moisture from the puree! These cookies were perfectly chewy and delicious! So happy to have learned a new trick!
So happy to hear you loved the recipe, Adrienne! Thank you so much for taking the time to leave a review, I really appreciate it!
This is the best pumpkin recipe I've ever made! I made these as part of the October baking challenge, and every time I've made some variation of the pumpkin cookies, they always end up overly runny. Blotting out the water from the pumpkin puree is so smart, and really improved the overall consistency of the cookie!
Yay, so glad you loved this recipe, Nico!! Thank you so much for taking the time to leave a review, I really appreciate it!