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!
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 1/4 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 1/2″ 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
Did you make this recipe? If so, will you do me a huge favor 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.
Soft & Chewy Pumpkin Snickerdoodles
These soft & chewy pumpkin snickerdoodles have that iconic taste and texture of regular snickerdoodles but with a Fall twist! Using real pumpkin & pumpkin spice seasoning, these cookies are about to become your new favorite cookie!
Ingredients
- ½ cup unsalted butter (1 stick) softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup canned pumpkin puree *blotted down to 1/4 cup
- 1 egg yolk (no white!) we're only using the yolk, not the white
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cream of tartar optional, will give them a more tangy flavor but not necessary for a dang good cookie!
- 1 ½ cups all-purpose flour
Cinnamon Sugar for Rolling
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
Before you begin! If you make this, will you do me a huge favor 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 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.
-
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 (1/2 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.
-
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 1/4 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 1/2" 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!
Last Step! Please 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.
Recipe Notes
Cream of Tartar: this gives them a chewy texture & tangy flavor but if you don’t have it, you can totally leave it out!
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.
Nutrition is auto-calculated and just an estimate.
Jenna says
This recipe was a big hit my family loves it ! One question how would I double this I’m new to baking would I just add each ingredient twice?
Melissa says
Hi Jenna! So glad you loved them! Yes, to double you can just 2x the ingredients. Still only use 2 yolks (no whites) when doubling :)
ash says
super good cookies! they were easy to make and easy to clean up. only down side is i couldn’t taste the pumpkin at all!
Melissa says
Hey Ash! So glad you liked them! Did you use the pumpkin pie spice? If so, feel free to double it next time for a stronger flavor!
Marissa says
I made 2 batches one with white chocolate chips and one just like the recipe and they are delicious both ways!
Melissa says
Thanks for leaving a review, Marissa! I’m glad you loved them! I am going to have to try adding white chocolate chips next time I make them, that sounds like a yummy addition! :)
Ljfall says
These taste like Autumn at its very best! They are soft and savory with a hint of pumpkin and cinnamon. Could be my new favorite Fall treat! Amazing!
Melissa says
I am so glad that you enjoyed this recipe! Thank you for taking the time to leave a comment!